Also added orange bell pepper, leftover leek and Napa cabbage to the string beans. Fish sauce would have added much-needed salt but we need to cap the amount of salt used. Very tasty. Thanks so much for a great idea.
My Thanksgiving has come and gone (reasonable date to have it in October ;-) ) so I am all over this! I might use a tenderloin as that is what I think I might have in the freezer... maybe.
This does sound perfect. Might even be tomorrow's date night dinner! Thank you, Chef.
I believe you are right that many proteins would work with this. I shall, in my plan of not buying till I empty the freezer/fridge/cupboards, see what I do have in the freezer!
I tried a riff on this for dinner tonight. Substituting vegan hoisin and vegan oyster sauce for fish sauce.
Also added orange bell pepper, leftover leek and Napa cabbage to the string beans. Fish sauce would have added much-needed salt but we need to cap the amount of salt used. Very tasty. Thanks so much for a great idea.
Thank you for making it your own and letting me know. Fish sauce is definitely salt-heavy. Sounds like your dinner was delicious!
My Thanksgiving has come and gone (reasonable date to have it in October ;-) ) so I am all over this! I might use a tenderloin as that is what I think I might have in the freezer... maybe.
This does sound perfect. Might even be tomorrow's date night dinner! Thank you, Chef.
You are most welcome and I believe the beef (or even chicken breast or tofu) would be delicious alternatives to the pork.
I believe you are right that many proteins would work with this. I shall, in my plan of not buying till I empty the freezer/fridge/cupboards, see what I do have in the freezer!
You know, seafood and fish should work too. Hopefully, there's something for you to work with.
I could see it... Whatever I find is what I shall use!