Hoisin Chicken Stir-Fry

It has really been a challenge for me to cook since I don't really have a place of my own right now. I am currently renting a room with privileges of using the kitchen and utilities. To make things simple, I try not to buy too much ingredients and think of quick and easy dishes to prepare. I do try to consider the family of my landlady when I cook too. They are a carnivorous lot who barely gets enough nutrients from vegetables and fruit. So, I try to sneak in a couple into my cooking. :D

So allow me to share with you this easy dish that I have put together with the available ingredients I have.

Ingredients:

1/4 kilo chicken fillet*, cut into strips
2 - 3 tbsp. Hoisin Sauce
1 tsp. soy sauce
1/2 tsp ground pepper
1 tbsp. cooking oil (peanut oil, canola oil or corn oil)
2 tbsp. minced garlic
1/4 cup chopped white onions
1 16oz-bag of mixed vegetables*, thawed slightly
1 block of firm tofu, sliced into cubes and fried
2 tsps. toasted sesame seeds

Procedure:
Mix the chicken strips in the Hoisin sauce, soy sauce and 1/4 tsp of black pepper. Marinate for at least 2 hours.
In a hot wok, heat the oil and saute the garlic and onions until fragrant. Add the marinated chicken strips and reserve the marinade. Stir until the chicken is not any more pink in color. Add the marinade with 1/4 cup of water. Simmer for 2-3 minutes covered. Check if the chicken is tender and cooked through. Once done, throw in the vegetables. Stir and adjust the taste by either adding more hoisin, soy sauce or pepper. Once the vegetables are heated (not wilted). Turn off fire, stir in the fried tofu and top with the toasted sesame seed. Serve hot with steamed white rice.


Notes:
Breast fillets may be used. But if this is not available, thigh and leg fillets may be substituted.
The bag of mixed vegetables may depend on what is available in the fridge at the moment. Normally I have a bag of mixed stir-fry (carrots, brocolli, snap peas, cauliflower, zucchini) or mixed variety of broccolli, cauliflower, carrots with a few slices of bell pepper. If there are fresh vegetables at hand, these may be used. Just prepare and slice up the fresh vegetables into even sized pieces for even cooking.

Pork in Tomato, Potato and Carrots

I am currently far away from home and I miss the familar surroundings specially the kitchen. When mom called, she began sharing a recipe that I should try. I did and would like to share it with you. It is almost similar to Afritada/Mechado in my opinion and was easy to prepare. I will just call this Pork in Tomato, Potato and Carrots.

Ingredients:
1/4 - 1/3 kilo pork, sliced into 1/4th-inch cubes (lomo or kasim)
2- 2 1/2 tbsps minced garlic
1/4 cup chopped onions
5-6 pieces Roma tomatoes, de-seeded and chopped
3-4 tbps soy sauce
ground black pepper
1 cup peeled and chopped potatoes
1/3 cup peeled and sliced carrots
1/8 cup sliced leeks
1 tbsp. sugar

Marinate the pork in 3 tablespoons of soy sauce and ground pepper according to taste for 4 hours. Saute garlic, onions and tomatoes in a hot pan with about 1 tbsp of oil. Saute until the tomatoes are tender. Add the marinated pork, reserving the marinade sauce. Saute well until all sides of the pork are brown and no longer pink. Add the remaining marinade and enough water to cook the meat until fork tender. Add the potatoes and carrots and adjust the taste by using the remaining 1 tbsp soy sauce, ground pepper and sugar. Once the meat and vegetables are tender but not soggy, add in the sliced leeks. Serves 3-4.

Notes:
The leeks may be substituted with 1/3 cup sliced bell peppers. If a more rich tomato taste is desired, tomato paste may be added.