Two from One, Part 2

Here is installment two of our latest Two from One adventure. With this installment, our previous adventure was Pineapple Fried Rice with Five Spice Pork.

This time, to start, we had our side; ginger and soy glazed carrots.

Carrots simmering until tender, in water, with grated ginger. Next time I'm going to just slice the ginger. You'll see in the next photo, the grated ginger soaks up the soy sauce and you end up with little clumps of black soy sauce soaked ginger clinging to the carrots. It's kind of unappetizing. With the sliced ginger, I can scoop it out after it gives it's flavor to the carrots.

When the carrots are tender and the water has evaporated, I added one teaspoon of soy sauce and one teaspoon of honey. Keep warm until you are ready to serve.

I cooked pork chops, seasoned with Chinese Five Spice seasoning. They were thin cut chops, so they cooked quickly. When done, I added 2 finely diced shallots to the pan. Deglaze with some sherry, when evaporated add some chicken broth and simmer to reduce to a sauce. Remove from the heat and stir in one teaspoon of butter to enrich the pan sauce. Serve over the pork chops.

Dinner. Chinese Five Spice Pork Chops with Ginger Soy Glazed Carrots and Jasmine Rice. Very tasty. If you haven't used the Chinese Five Spice before, give it a shot. You have warm cinnamon and clove, plus hints of spicy peppers. It's a lovely spice blend and works well with pork!