That Asian Persuasion♦♦

I'm excited about dinner. Yesterday after work I wanted to marinate some boneless pork chops for tonight. I usually just season them with salt and pepper, a little olive oil (o.o.) and maybe some balsamic - and it tastes great on the grill just like that.

Rummaging through my fridge I found some Garlic Chili Paste that I used to make a sauce for my version of Bonefish Grill's BANG BANG shrimp. I had to try it out again, it has great flavor. So I mixed a couple spoonfuls of that spicy red pepper paste with some o.o. and soy sauce. I had to add some fresh chopped garlic to set it off some more. After seasoning the chops w/ salt & pepper, I poured the Garlic Chili Soy marinade over them and threw them in the fridge to sit for a day...

Now the question is whether to grill or stir fry the pork? I'll post later on w/ my decision. Heyo!

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When I got home the pork was ready to go! It had been marinating in the Garlic Chili Soy marinade for about a day. It looked delicious by itself... but I decided I had to grill it first! HEYO!

One tip that I learned for my good friend Josh is to continuously baste the meat while it's on the grill with a simple mixture of soy sauce and water. It keeps any grilled meats delicious and moist. I had to change it a bit this time and mixed in some more of that garlic chili paste (that's how I roll).

I had to get some help from my beautiful Becs to help me out slicing the water chestnuts and baby corn to go in my fried rice (she loves doing stuff like this). I also threw some snap peas, carrots, fresh garlic, and onions into my wok to stir fry - making sure I kept stirring.

Becca and I try to eat healthy. And I know fried rice isn't the healthiest thing to eat, but if you use BROWN RICE it makes you feel a little bit healthier - So that's what I used. One tip to remember when cooking fried rice is to make sure the rice is cold before you throw it in the wok. If you don't, the hot rice will stick to the wok and burn easy.... write that down.

I threw in some soy and teriyaki sauces along w/ some black pepper and the meal was complete.

The dinner came out really good. I could really taste the spiciness and soy flavor in the pork. I'm glad I marinated it over night.


Though next time I make it, I will make a chili glaze to go over the pork once plated. I think that might set it off.

Leftovers are going to be great...