After searching around my fridge, I saw that cabbage, the one that had been sitting there for about two weeks. I just never got around to cooking it. But I was down to very little in the fridge, and this is what energizes me to create something delicious with what I've got at the end before I stock up at the market.
There were some very thinly sliced pork chops left from a package I bought four days ago. I had some sundried tomatoes and asparagus in the fridge along with what was left of a package of fresh tagliatelle pasta. I had plenty of onions and garlic on hand and grabbed some basil from the garden.
Here's the recipe.
ON THE CUTTING BOARD:
Thinly sliced pork chops, cabbage, asparagus, onion, garlic, fresh basil, tagliatelle, sundried tomatoes, fish sauce
STEP ONE:
Heat a T. of oil (I used grapeseed) in a large skillet or wok. Add 1/2 of a large onion, sliced, and cook
until soft and slightly browned. Add 3 cloves chopped garlic. Stir fry for a minute until garlic is fragrant. Fill a large pot with water for the pasta.
STEP TWO:
Chop a small head of cabbage in long strips and add to skillet with 3 sliced sundries tomatoes. Stir fry
for a couple of minutes.
STEP THREE:
ADD 1 T. fish sauce plus an extra squirt and add a generous grind of black pepper. Stir for 30 seconds or so and add the asparagus. Stir for one minute.
Add a generous bunch of fresh basil and stir.
STEP FOUR:
Heat a grill pan or skillet with 1 T. oil and add the pork when the pan is very hot. I decided to spice up the pork a bit, so I quickly added about 1/2 tsp. of cumin and 1/2 tsp. of dried chives. Stir fry the pork for about 5 minutes until it's lightly browned. The pork will cook quickly because it is so thinly sliced.
While pork is cooking, add pasta to boiling water and cook for about 4 minutes or until al dente.
STEP FIVE:
Add the pork to the skillet or wok and incorporate into the vegetable mixture. Drain pasta and add to wok (sorry, I forgot to take a photo of the pasta!). Stir to mix. Serve immediately. I made a salad too.
This dish was delicious! You could easily adapt for a vegetarian entree.
ALLA VOSTRA SALUTE!
