When I lived in Nashville, I made several incredible ladies through my workplace. We worked in Downtown Nashville, and when our lunch breaks came, we wandered the streets, tasting the menus of various restaurants and sandwich shops in the area. In addition to trying most of the cafes around our office, we all adored The Peanut Shop, which we frequented to get our hands on dark chocolate almonds and dark chocolate pretzels, which are still two of my favorite guilty pleasure snacks. And when I was moving away from Nashville, one of the owners gave me a Nashville Nut T-shirt to commemorate all the sweet treats I’d purchased from her shop. (I still have this. It’s still awesome. And I still crave those darn dark chocolate pretzels!)
So, these wonderful friends in Nashville…
These girls helped me bake 28 dozen Chocolate Crinkles for my wedding reception. We ventured out to Taste of Nashville together, trying various foods and libations offered from local spots. And we had several get-togethers during my year and a half in Nashville, all of which revolved around great food, great conversation and great friends.
One of my favorite evenings was when we went to our friend, Sam’s, new home. Sam was born in Laos and came to the U.S. when she was 9. One particular May evening, she hosted us all over to learn how to make Laotian food.
We ate like queens after slaving away in the kitchen, noshing on Crab Pot Stickers, completely homemade Eggrolls, Mango Salad and my favorite, Pork Wontons, which were served with a delightful dipping sauce of Sam’s creation. I took intricate notes as Sam instructed us what to do for each particular dish so that I could recreate them in my own kitchen.
Spoiler alert: I’ve tried, and it’s just not as good. (So Sam? Come to Dallas and teach me again!)
This dish is a play on Sam’s Pork Wontons, which are, to this day, one of my favorites. The wontons are filled with ground pork, which has been well-seasoned and sauteed in a pan with oyster sauce before going into the wonton wrappers.
So, basically, my version is just the meat, which could easily go into a wonton… or top something else. Here’s how you make my rendition:
Scallion Pork makes a delicious, simple dinner that features Asian flavors! Ground pork cooks with oyster sauce, soy sauce and water before scallions are added. This makes a beautiful topping for eggplant or any other vegetable noodles.
- 1 lb. ground pork
- 2 tablespoons oyster sauce
- 1 tablespoon light soy sauce
- 1 ½ cups scallions, thinly chopped
- 2/3 cup water
- Freshly ground black pepper, to taste
- Heat a large skillet over medium-high heat.
- Add the ground pork to the pan, breaking up with a wooden spoon, and season immediately with the oyster sauce and soy sauce. Season with black pepper. Saute the pork until browned and cooked through.
- Add the scallions at the end of the cooking process, sauteeing with the pork for an additional minute before adding the water, cooking the meat and scallions until the water has almost evaporated (but has pulled all the delicious bits off the bottom of the pan.)
- Serve warm on top of Eggplant Noodles in a Ginger Scallion Sauce.
Serving Size:1 serving
Amount Per Serving: Calories: 357Total Fat: 24gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 107mgSodium: 609mgCarbohydrates: 4gFiber: 1gSugar: 1gProtein: 30g
Nutrition facts are an estimate and not guaranteed to be accurate.
What kind of dishes have your friends taught you to cook?