Monday, June 01, 2020

end of may...start of june

On my last post, I forgot to mention that we were supposed to attend a wedding that was planned for that Sunday. 

Unfortunately they cancelled it because of the virus. 

I am not sure if they will have another celebration, or if we should send them something to celebrate...Satoshi said he will ask the father of the groom.

Tried a new recipe for Qīngjiāo ròu sī (which the Japanese pronounce Chin-jao-ro-su).

Qīngjiāo ròu sī by Lettuce Club : Serves 2
150 grams pork, thinly sliced
4 bell peppers
1 tablespoon cornstarch
1 tablespoon sesame oil
1/2 teaspoon grated garlic
1 tablespoon shoyu (soy sauce)
1 tablespoon sake (rice wine)
1 tablespoon water
1 teaspoon sugar

Cut the pork into matchstick strips
Salt, pepper and coat the meat with cornstarch
Cut the bell pepper in half  lengthwise, clean and thinly slice into matchstick strips
In a pan, heat the sesame oil on medium
Cook the pork until it changes color
Add the bell pepper and cook for about 3 minutes
Add the sauce to the pan and once the sauce starts to bubble, coat the pork and bell pepper with the sauce.

NOTES: this was easy and tasty.  

The hardest part was cleaning and cutting the bell peppers. 

You need to adjust the amount of bell pepper because Japan's bell peppers are smaller than those in the US (about 4 inches long and 2 inches wide)...I think you might be able to make this with 1 big bell pepper.

Will definitely make this again.

This past Saturday, we went to the laundromat to fluff up our futon (comforters) and warm blankets.

It took us two trips, but at least we got it done.

This week the weather is kind of sketchy and the weather dude says that our area may start the rainy season on the 7th.

Satoshi goes back to his office today to meet with his department.

They will determine what their strategy will be for the coming months.

Gotta get back in the groove to waking up early to make bento.

Hope you are doing well.

Have a good week.


Saburo said...

FYI I still read these posts from time to time. Kudos for keeping up with it. Maintaining a steady stream of content is amazing for any kind of media: blog, podcast, or whatever.

Earlier this year I was thinking of visiting Tokyo etal but then *this* all started and we've been furloughed since the beginning of April. Maybe 2021?

Anonymous said...

this recipe looks good and easy, something I think I can manage :)
I think I have some ground pork in my freezer but I'd have to buy bell peppers. I wonder if long beans would work too.
Have you ever watched Cooking With Dog videos? Chef has a really interesting way to cut bell peppers. She cuts the top and bottom off, then makes one cut through through the body to open it up and slices off the white membrane. Then she juliennes the body. Looks so neat all pieces are the same length.
I think I saw another cook doing the same. I wonder what they do with the tops and bottoms, they never show so would be mottainai if they just discarded.

Hope you can quickly get into the swing of getting up early to prepare lunch for Satoshi.
Or more importantly, that he can safely commute on the trains. Still, it is nice to get back into a routine again.
take care,

KirkK said...

Nice recipe Kat! Hope all works out well for Satoshi. Things here have been kinda crazy the last couple of days.

K and S said...

Thank you Saburo, hope you are doing well.

V, I agree, hope he can commute safely...I think you could use long beans too.

Kirk, I have seen some footage on the news...krazy!

Take care everyone.

Jo said...

I see this recipe did not use bamboo shoot -I thought they were kind of standard for this dish! Have to make it soon ...

K and S said...

Thanks Jo, you are right, most times it is made with bamboo shoots, hope you like it.

Take care!