Friday October 18, 2013

Dinner for 4
Pork and Ginger Wonton Stir fry (sort of a deconstructed dumpling)
Bok Choy and Garlic
Lemon Cupcakes with Vanilla Cream Icing and Macerated Raspberries

It has been a crazy, busy, short week.  After not having Friday Night Dinner for so many weeks you would think I would be well organized.  But I am not.  Truth be told I am rarely well organized.  I think I might be missing that gene.  The oldest is out so it is the girls, hubby and I for dinner tonight.

I was babysitting for a friend this morning and she had just received a new cookbook for her birthday, Mad Hungry Cravings by Lucinda Scala Quinn .  I was leafing through it and saw many recipes I would like to try but I landed on Pork and Ginger Wonton Stir Fry for tonight.  At least I think that is what it was called.  That is what I wrote down at the top of my notes, but it seems I either got the name wrong or I left out ginger when making my notes because there was actually no ginger in it.  Maybe I should have thrown some in.  

It was pretty tasty but I did have a lot of trouble with the wontons sticking together, then getting over cooked.  I think if I was to make it again I would use Udon Noodles and throw in some bright vegetables to make it look more appetising.  Sometimes Friday Night is good for trial and error. Bok Choy is often stir fired and often eaten in our house. I just trim add rinse the baby bok choy and mince a little garlic.  I get the wok hot, add some oil (vegetable and sesame oil) toss in the garlic for thirty seconds add the bok choy and stir fry until wilted.  I then season with a little soy sauce.

I didn't have time to whip up dessert but I did find some pre-made cupcakes at the store.  I added vanilla butter cream icing with extra whip cream that I was using on my friend's birthday cake.  I used some frozen raspberries to make a little sauce on the side.

Not to bad for a crazy, busy, short week.  It certainly appealed to my daughters.  Especially the dessert.