A Regular Home-cooked Chinese Meal

Occassionally, I get this strange nagging feeling that I should be using chopsticks and rice bowls for a nice warm comfortable sit down meal instead of the regular one pot, one plate or even the economy rice-styled kind of 'everything on a plate thingy'. Life can be so hectic at times until there is no time to savour the lovely dishes cooked.

Today is not that type of day, I simply won't allow it! A little chinese setting dinner seems so invitingly heart warming with a pot of hot chinese oolong tea warming up the dining table corner. Just 3 simple dishes cooked with love and placed attractively on the table, surrounded by a few well decorated bowls of steaming white fluffy basmathi rice and dark elegant chopsticks purchased directly from Shanghai, China.

Five-Spice Pork Strip
600 gm pork shoulder (usually sold cut in a 4' round slab)
3 cloves garlic (smashed)
5 slices of ginger
2 star anise
1 cinnamon stick
2 Tbsp chinese five spice powder
Dark soya sauce
Light soya sauce
white pepper and sea salt to taste

1. Marinate the pork shoulder slabs with chinese five spice powder overnite in the refrigerator.
2. Drizzle a heated non-stick pan with some grapeseed oil and throw in the garlic, ginger, cinnamon stick and star anise.
3. Fry till fragrant.
4. Put in all the marinated pork shoulder and sear the slabs till lightly browned.
5. Drizzle in some dark and light soya sauce.
6. Add a little hot water and allow it to simmer on low fire for 40 minutes or until pork slabs are tender and can easily be pierce through with a paring knife.
7. Add white pepper and salt to taste.
8. Cut pork shoulders into bite-size strips and garnish with some coriander leaves.
   

Baby Bok Choy with Garlic Oil
500 gm of baby bok choy (rinse well and drained - peeled off some leaves and leave the heart intact)
Olive oil
2 cloves garlic (chopped)

1. Blanche baby bok choy in hot boiling water for 20 seconds and rinse under cold running water.
2. Drain and set aside in the serving plate.
3. Heat olive oil in a small saucepan and put in chopped garlic. Stir until they turn slighly light brown, cut off fire and remove from hob.
4. Pour over baby bok choy and drizzle a little light soya sauce over it and serve.