Recipe: Shanghai Stir-Fried Pork with Cabbage

Napa cabbage and scallions in our fridge.  What to make, what to make to use up these ingredients?

I found this recipe Shanghai Stir-Fried Pork with Cabbage that I had torn out of Food and Wine Magazine back in Jan 2012 (p.69).  I had actually thought about tossing out the recipe a while back (the ingredient list doesn't make it sound like it would be very flavorful), but I'm glad I kept it.

It's a simple recipe from Cecilia Chang -- ingredients include boneless pork loin, dried shitake mushrooms, cornstarch, dry sherry, soy sauce, white pepper, peanut oil, napa cabbage, Chinese chile sauce and rice.  That's it!

It ended up being a simple and easy stir fry with pretty good flavor.
A few things we changed and would do differently next time:

• Actually use dried shitake mushrooms (we used fresh ones, and the shitake flavor didn't come through strong enough for us)
• Use sesame oil instead of peanut oil
• Cook the pork until it's done instead of using the cook times in the recipe
• Add minced ginger, garlic and scallions (we added ginger and scallions)
• Add remaining cabbage at the very very end so that it stays crisp

Quote: Elsa Schiaparelli

I love this -

"A good cook is like a sorceress who dispenses happiness."
- Elsa Schiaparelli (Italian fashion designer)

benjy's in Houston

We had dinner last night at benjy's in the Rice Village area in Houston.  It was GREAT!!!!  I haven't enjoyed a restaurant meal like that in while ( . . . because something always isn't right -- the food isn't flavorful or is over/undercooked or is too pricey for what it is, or the service isn't up to par)!

Last night was perfect.

The atmosphere was modern, hip and energetic -- not too loud so that we could hear ourselves.  

The service was excellent.  Great recos, and the friendly server even brought us potstickers (on the house!) that we considered for an appetizer but didn't order.  Pace was really good.

Food and drinks were TASTY!  benjy's has a very varied and eclectic menu, and the Asian dishes that I ordered had bold and complementary flavors (I was surprised how good it was).

I will definitely return and would highly recommend the restaurant.

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Here are some of the items we ordered that I tasted:

Lemon Basil Gimlet

Enchanted Rock vodka + basil and lemon juice + basil-ginger syrup

2011 Argyle Reserve Pinot Noir

Willamette Valley

BHR Pork Potstickers

lemograss-orange ponzu

Yangnyeom Crispy Chicken

korean red chili + kimchi

Hay Smoked Duck (duck was cooked perfectly!)

soba noodles + soy milk-ramen broth + shiitake mushrooms + bok choy

Dr Pepper Braised Short Rib 

heirloom grits + pipian + taqueria vegetables