|A traditional recipe I grew up preparing|
that's quick and easy,
albeit incredibly delicious!
It's a Filipino Classic...
Prep: 10 mins.
Cook: 12 mins.
1 tablespoon olive oil
1 tablespoon unsalted butter
3 bone-in pork loin chops (remove bones) cut into 1-1/2" strips
½ yellow onion, cut into quarters and julienned
1 garlic clove, minced
1 rib of celery, sliced on the diagonal
1” fresh ginger, grated
¼ teaspoon freshly ground pepper
4 cups low-sodium chicken stock
1 tablespoon rice wine vinegar
½ teaspoon sesame oil
2 tablespoons low-sodium soy sauce
2 teaspoons worcestershire
1 egg, lightly beaten with a splash of water
2 green onions, sliced diagonally (both green and white parts)
6 large romaine lettuce leaves, stacked, rolled into a cigar shape, and cut into ¼” strips
1 tablespoon freshly chopped parsley
--4 cups of prepared, steamed jasmine rice
Heat a large stainless steel skillet to medium-high heat. Add olive oil and butter. Add pork strips and saute until lightly browned; remove to plate, and retain drippings in skillet. Add onions, garlic, celery, ginger, pepper, and saute just until the onions are translucent, about 5 minutes. Return browned pork to skillet. Deglaze by adding chicken stock, while scraping bottom of skillet. Add rice wine vinegar, sesame oil, soy sauce, and worcestershire; reduce heat to a simmer, and cook for 2 minutes. While stirring mixture in skillet in a continuous clockwise motion, slowly drizzle in beaten egg/water mixture to form ribbons. Add green onion, romaine lettuce, and fresh parsley, then stir to combine. To serve, ladle green soup into bowls of steamed jasmine rice. – Enjoy!
Tip: Feel free to add 1/2 green bell pepper julienned to the vegetable mix if you so desire...I simply didn't have it on hand today...