Spicy Plum Pork Chops

Spicy Plum Pork Chops (4) WM

 serves 4

time: approximately 1 hour


This dish is pretty simple – just use some red plum jam and add a few spices and you have a marinade.  You could BBQ, oven bake, or pan fry the chops – just make sure that you don’t over cook the chops so that they are nice and juicy.  Serve with some rice and green beans, link to the recipe is below.



4 pork chops

1 cup red plum jam

2 tablespoons rice vinegar

1 tablespoon Sriracha

3 teaspoons ground ginger

1 teaspoon fish sauce

2 teaspoons reduced sodium soy sauce

coconut oil



1) Mix together all of the ingredients after the pork chops; place the rinsed pork chops in a gallon sized zip-lock bag, pour in the plum sauce.

2) Let the pork chops and plum sauce marinade for 20 – 30 minutes.

3) Heat up a skillet and scoop out some coconut oil, once the oil is hot (sizzles when water is splashed into the skillet) place each of the chops in the hot skillet.  Cook the chops on high for about 5 minutes each side, until the sides are a little caramelized.  Turn the head down to medium-low and continue to cook the pork chops until cooked through, rotating sides.

4) Serve with Asian style green beans here and a starch like rice if you wish.


Spicy Plum Pork Chops (1) WM

Spicy Plum Pork Chops (20) WM

Spicy Plum Pork Chops (16) WM

Asian Style Green beans

Spicy Plum Pork Chops (20) WM

These green beans are quite simple & tasty – remember not to over cook them, you want them to still be crunchy.



fresh green beans, a handful for each person

coconut oil




peanut oil

toasted sesame seeds



1) Wash the green beans and snap off each end.

2) Heat a skillet with a bit of coconut oil.

3) Once the oil is hot throw in the green beans and crush a few garlic cloves.  Sprinkle in salt & pepper.

4) Saute for a few minutes until the green beans are tender but still crisp.

5) Remove from the heat and sprinkle a little bit of peanut oil on the green beans; stir to coat.  Sprinkle some toasted sesame seeds on top of the green beans.  Serve hot.

Sauteed Bok Choy

Sauteed Bok Choy (3) WM

If you haven’t tried bok choy I suggest that you do!  You can saute it, or cut it up and add it to stir fry.   The Livestrong website says that it is low-calorie & zero-fat  that also has lots of vitamin A, vitamin C and vitamin K.  “In fact, one cup of shredded raw bok choy contains about half of your daily requirement for each of these nutrients. Plus, you’ll get healthy levels of folate and vitamin B6”.  Bok choy has over 70 antioxidant phenolic substances, including numerous hydroxycinnamic acids, which have often been referred to as “chain-breaking” antioxidants due to their method of scavenging free radicals.


This is a super simple and quick “recipe”.


1 whole baby bok choy per person



coconut oil

toasted sesame oil



1) Wash each bok choy, slice each in half length wise and then wash again.  Sprinkle the cut side with a little bit of salt & pepper.

2) Heat a large enough skillet for all of your bok choy on medium-high heat.   Scoop a little bit of coconut oil into the pan and let it melt.  Once the oil is hot (flick a little water in the pan) add each bok choy, cut side down.

3) Let the bok choy brown a little, maybe for 5 minutes, then place a lid on the pan so that the leaves wilt a little.  Once the bok choy is soft and brown remove from the heat, drizzle a little toasted sesame oil on them and serve immediately.


Yellowfin Tuna Salad

yellowfin tuna salad (43) WM

I only make fish on a Friday or Saturday night.  It’s been my “rule” since I started working in offices. The smell of re-heated fish in the microwave is not pleasant.  This is a recipe that you can make any night of the week because you don’t really have to re-head the tuna and if you do it’s not really a “fishy” fish.

When you cook the fish you want to make sure that you don’t over do it, tuna is meant to just be seared on the outside.

I love this recipe because it is so fresh tasting, and uses Asian ingredients (one of my favorite types of foods to make as I’m sure you’ve noticed!).


serves 2



1 Yellowfin Tuna (you can also use Ahi)
1/4 cup soy sauce

1 teaspoon corn starch

1/4 cup pineapple juice
1/4 cup honey

1 teaspoon chile garlic sauce or Sriracha

2 tablespoons black and white sesame seeds, toasted

drizzle of sesame oil




square wonton wrappers, cut into strips (if you want this to be gluten free use corn tortillas)
handful of mixed lettuce
1 can pineapple, diced

1/2 cup toasted sesame oil

1/4 cup soy sauce

2 tablespoons pineapple juice

2 tablespoon rice vinegar

2 teaspoon chile garlic sauce or sriracha

1 tablespoon tahini

1 lime, juiced

2 teaspoon fresh ginger, minced

1 clove garlic, minced

back and white sesame seeds

yellowfin tuna salad (14) WM
  1. Preheat the oven to 400 degrees.
  2. Place the wonton strips in a single layer on a greased baking sheet.  Spray the wontons with olive oil. Bake in the preheated oven for about 5-7 minutes – you don’t want them to burn (like I did!) so keep a close eye on them.   You only want them to be a light golden brown color / just crispy.  Once they are browned remove the tray from the oven and set aside.
  3. Mix together the soy sauce and cornstarch in a small pot over medium-high until well mixed.  Then add the pineapple juice, the honey and  chile garlic sauce/Sriracha.  Bring this mixture to a boil; reduce the heat to low and let simmer for about 5 minutes until the sauce has begun to thicken.  Remove the pan from the heat.
  4. Heat a large cast iron pan on high and add a drizzle of sesame oil.  Pour in the sauce mixture until bubbling.  Place the tuna steak in the pan and sear the first side of the tuna steak, flip the tuna over and sear that side.  Remove the steak from the pan and slice into strips (or bite sized pieces).
  5. In a small bowl combine the hot toasted sesame oil, soy sauce, pineapple juice, rice vinegar, chile garlic sauce, tahini,  the juice of 1 lime, the fresh ginger and garlic.
  6. Place a handful of lettuce on each plate and sprinkle a few of the pineapple chunks on top of the lettuce.
  7.  Place the tuna steak strips on top of each lettuce/pineapple on the plates, sprinkle with the black and white sesame seeds, and drizzle with the vinaigrette.  You could also serve with sliced avocado, none of mine were ripe 🙁

yellowfin tuna salad (40) WM


Taiwanese Pork & Homemade Noodles

udon noodles (77) WM

This was my attempt at making udon noodles.  done and done.  The noodles were tasty, but I need to work on getting them all a consistent size and smaller. The dough is a simple recipe that tastes pretty good.  I absolutely love the pork sauce, the Chinese Five Spice absolutely makes this dish!  If you have never had Chinese Five Spice you are missing it, it’s an amazing little jar of spice!

udon noodles (15) WM


3 1/4 cup flour
1/2 teaspoon salt
1/2 teaspoon baking soda
3/4 cup plus 2 tablespoon water

1. Stir together the flour, salt and baking soda in a bowl.  Make a well, add the water in the center and slowly mix in the flour.  Knead the dough for about 5 minutes (until smooth).  Cover the dough with plastic wrap and let it sit for an hour.

2. Knead the dough for 5 minutes, cover in plastic wrap and let it sit again for 15 minutes.

3. Roll the dough 1/5 inch thick.  Make 3 folds and sprinkle flour on each fold to the layers don’t stick.

4. Slice the dough into small strips, then lay on a plate.

5. Boil a pot of water and let the noodles cook until cook through (they should be a tad chewy).

udon noodles (34) WM

udon noodles (92) WM

Taiwanese Pork

1 cup chicken broth
4 tablespoons dark soy sauce (or oyster sauce)
4 teaspoon light (regular) soy sauce
2 teaspoon balsamic vinegar (or Chinese black vinegar or young balsamic vinegar if you can find it)
1 teaspoon Chinese five-spice powder
2 tablespoon brown sugar
1/2 onion, chopped
1 pound ground pork
3 cloves garlic, finely minced
several large handfuls fresh shiitake mushrooms, diced
1 stalk green onion, chopped

1. Mix together the chicken broth, dark soy sauce, regular soy sauce, vinegar, five spice powder and brown sugar and set aside.

2. Heat a wok over medium-high heat. When it’s hot cook the ground pork until it’s mostly brown but still pink – drain and set aside.

3. Add in the onion to the hot wok and cook for 1 minute.  Push the onion to one side of the wok and fry the garlic for about 30 seconds.  Stir in the almost cooked ground pork and cook for 2 minutes. Stir in the mushrooms and mix everything together.

4. Pour in the broth/soy sauce mixture and bring to a simmer.  Cook for 2 minutes, then stir in the green onions.  Serve over your homemade noodles.

udon noodles (77) WM

udon noodles (70) WM


Vietnamese Beef Bowls with Hosin Sauce

Vietnamese Beef Bowls (12) WM


Vietnamese Beef Bowls (40) WM

Serves 4


Beef Marinade:

1 1/2 – 2 pounds beef chuck pot roast

3 cloves garlic, minced

3 tablespoons brown sugar

1 teaspoon salt

1 teaspoon pepper

sesame oil

coconut oil

1/4 fish sauce

1/4 soy sauce

3 tablespoons rice vinegar

1 lime, juiced

4 green onions, chopped (1″)

handful snow or snap peas

1 red bell pepper, julienned



1/2 package shredded carrots

1 cucumber, cut into matchsticks

1/4 green cabbage, finely chopped

1/4 bunch cilantro, finely chopped

1/2 package mint, chopped

handful peanuts, chopped

2 cups dry basmati rice

Vietnamese Beef Bowls (40) WM

Hoisen Sauce:

1/4 cup hoisin sauce

2 tablespoons peanut butter

2 tablespoons sweet Thai chili sauce

2 tablespoons fish sauce

1/2 teaspoon crushed red pepper flakes

2 tablespoons water

1 teaspoon toasted sesame oil



1) Mix together the ingredients for the beef marinade (garlic, 1 tablespoon brown sugar, 1 tablespoon sesame oil, salt and pepper) in a medium sized bowl, stir the cubed beef in and coat well; let sit at room temperature for 1 hour.

2) Whisk together the soy sauce, fish sauce and rice vinegar and remaining 2 tablespoons brown sugar.

3) Cook rice according to package instructions.

4) Prep the veggies and mix together the ingredients for the hoisin sauce and set aside.

5) Heat a skillet over medium-high head, add a scoop of coconut oil and warm then add the cubed beef and cook without stirring until browned (about 1 minute).  Pour in the soy sauce mixture, turn the heat to low, cover and let simmer for 30 minutes.

6) Add the bell peppers and snow or snap peas and cook for about 3 minutes until tender.

7) Turn off the heat and stir in the green onions.

8) Scoop the rice into each of the bowls, scoop in the beef mixture, and top with the carrots, cucumbers, green cabbage, cilantro, mint, and peanuts.  Pour a little bit of the hoisin sauce over each bowl.  The bowls are ready to devour!

Vietnamese Beef Bowls (46) WM