You know how I keep saying CL does not do Thai well? Or Indian? One cuisine it does do really well is Chinese. By "well," I don't mean "authentic," per say, but I do mean "delicious and healthier/tastier/WAY freer of guilt than take-out."
Tonight I decided to try hot and sour pork with cabbage. It seemed pretty easy and quick, and anything that has cooked cabbage means lots of volume with low calorie count--perfect for days when I am inexplicably ravenous but trying not to binge because I have a weekend of wedding-induced eating ahead of me. Like today.
The pork took about three or four times longer than the recipe calls for to cook through, and I cut back slightly on the sugar--1 T seemed a bit excessive, especially since ketchup has so much already. The result was pretty yummy and certainly satisfying, although I have to say that the spiciness really seemed to overpower the flavors of the dish. I love me some sriracha, but I'm also a total spice wuss. So if you are too...recommend cutting back on the racha. The pork was super-tender, which I attribute to the sauciness, because I pretty much always turn pork into rubber. Also...this recipe makes a total mess of the kitchen, what with all the prep bowls and shredded cabbage flying willy-nilly out of the pan.
I would also like to point out, for the record, that my dinner looks more delicious than the one on the CL site. Just saying. :)
