I knocked out two more Well Fed 2 recipes on a weeknight: Moo Shu Pork + Hoison Sauce (both are only available in the book). One reason why I love the book is that the time estimates are accurate and they are broken out into prep and cook time. My weeknight max is about twenty minutes of prep work so using the time estimates I can plan accordingly. Another delicious meal, both the stir fry and the sauce. Pork steaks were frequently in our meat CSA (I’m trying to work through the last of the meat before our delivery arrives later this month). They are similar to a pork chop but larger and in the past I’ve BBQ’d and pan sautéed them. They worked very well in this recipe as a stir-fry meat. Hopefully we’ll get more with our pig.

Also, anything tastes 100 times better with a cloth napkin.