Inspired by a post over at reddit.com, we took advantage of an abundance of empty computer boxes from work and made Grizz his own Tower of Power!
We'll be expanding it outwards and upwards in the coming days, but for now he seems pretty content with the current results.
In other news, I roasted my first chicken the other night and, despite my noobish self roasting it upside down, it was delicious. Cook and learn, right? ;)
We've been keeping up with the cooking of new stuff lately, and in that spirit, I will share with you one of the hits. Luckily, there have been very few misses. Aside from being tasty, this dish has the distinction of having one of the funniest names around.
Singapore Chow Mai Fun
Weight Watchers Points: 5 per serving
5 ounces mai fun (rice sticks or rice noodles)
1/2 c. chicken broth
3 Tbsp. soy sauce
1 Tbsp. rice vinegar
3/4 tsp. chili-garlic sauce
1 tsp. sugar
6 ounces lean ground pork
1 onion, chopped
3 garlic cloves, minced
2 Tbsp. curry powder
1 red bell pepper, finely chopped
Bring a large pot of water to a boil. Remove from heat; add the mai fun and soak until softened, about 5-6 minutes. Drain and set aside.
Combine the broth, soy sauce, vinegar, chili-garlic sauce and sugar in a small bowl and set aside.
Spray a wok with cooking spray and set over medium-high heat. Add the pork and stir-fry until just cooked through, about 3 minutes. Add the onion, garlic and curry powder. Stir-fry until softened and fragrant, about 3 minutes. Add the bell pepper and stir-fry until crisp-tender, about 2 minutes. Add the broth mixture and cook, stirring constantly, until the mixture boils and thickens, about 1 minute. Add the noodles and cook until heated through, about 1 minute.
NOTES: This dish tasted just like something you’d get from a good Chinese Restaurant. The ground pork is so juicy and different from the normal protein we usually use. The noodles are so good in this, too – a nice change from rice. Be careful not to add too much heat or it will become overwhelming. Trust me on this.