After roasting the beef soup bones on Monday, I made stock on Tuesday in preparation for making consomme on Wednesday. I already had plans for some of the consomme: a hearty beef vegetable soup. But first, a quick run through of the stock/consomme process.
The elements of the stock.
The next day the solid fat is discarded and the stock is reheated, egg whites are added to one cup of the cold stock before being mixed into the rest of the stock. Check here for details of the consomme process.
And now for something completely different. As it was just my daughter and me for dinner, I decided a stir fry was in order. I made a marinade for a pork loin chop. The chop was cut into thin strips and marinated for about an hour in a mixture of soy sauce, rice wine vinegar, canola oil, chili paste, honey, grated ginger, grated garlic and red pepper flakes. Cornstarch will later be added to the marinade to make a sauce.
The vegetables for the stir fry.
Regardless of what a certain Food Network host would tell you, these are chopped vegetables, not pre-chopped. See the previous picture for a photo of pre-chopped (whole) vegetables.
The meat is quickly seared and removed from the pan.
After the vegetables have been sauteed, the meat is added in. Then the marinade with the cornstarch is added to the pan.
At the last moment, I added cooked noodles and then plated. This was a good and easy dinner. Too bad my husband doesn't appreciate such fare.