from Cooking LightIt’s always nice to take a usually greasy food that’s bad for you and make it lighter and tastier. This Cooking Light recipe is super quick and easy (particularly if you get Freshdirect’s heat and eat rice) and can be tampered to your own tastes. I added water chestnuts (a personal love), rice wine vinegar and fish sauce.
I loved my dinner tonight! And not just because Jim cooked while I didn't lift a finger – it was also truly delicious. Sure, a recipe called Fish Flavored Pork might turn some folks off, but they'd be missing out on a complex, spicy dish that would go well with some steamed rice and a beer. We subbed porcini for tree ears and ground pork for strips.
I found it on Use Real Butter, a lovely food blog with more recipes that I'm curious to try.
Up a steep flight of stairs on the Lower East Side.
Come early or make reservations.
You must try the Chinese sausage (pictured).
One of the best meats I have ever tasted.