Not to bad mouth my grocery store, but I'm also really fed up with the sporadic nature of stocking the shelves that they have. It seems that every week there are one or two ingredients, that every single other time that I go to the store, they are in stock, but the one week that I decide to use them for a recipe they're not on the shelf. This week it was bean sprouts. I bought a can instead but they smelled so bad even after rinsing and drying etc. that I couldn't use them for dinner.
Grilled Lemongrass Pork Salad (adapted from Seasaltwithfood)
10 oz. pork loin, sliced thinly
3 stalks lemongrass, sliced and minced
2 cloves garlic, minced
1 shallot, minced
2 Tbsp sugar
3 Tbsp dark soy sauce
2 tsp crushed red pepper flakes
1/2 tsp fish sauce
1 tsp peanut oil
1 pinch kosher salt
1 cucumber, julienned
rice vermicelli, cooked
red leaf lettuce, shredded
½ cup peanuts
1/2 red pepper, julienned
mint leaves, chiffonade
- Marinade the pork for about 3 hours in the next nine ingredients (through salt).
- Preheat the broiler or grill to high heat.
- Grill the pork slices until the meat is done and the edges are nicely charred on both sides. Remove the meat from the grill and cut into smaller slices, if desired. Serve immediately with the rest of the salad ingredients.
I make a sweet sauce for J to add to his. I microwaved: 1 tbsp dark soy sauce, 1 tbsp chunky peanut butter, 1 tsp wine vinegar, 1/2 tsp sesame oil, and 1 tbsp hoisin sauce. Then I whisked them together.