Thursday, January 23, 2014

Gung Hay Fat Choy & VH Sauces | Weeknight Sweet & Sour Pork Recipe

Disclosure: I am a member of the Collective Bias®  Social Fabric® Community.  This shop has been compensated as part of a social shopper amplification for Collective Bias and its advertiser.

2014 is a year of change for my family; it has brought with it a new job, a new city, a new home and a new reality.  This will be the first year, of my life, that I won't be spending Chinese New Year with my family. Each Chinese New Years Eve, we all go to my Popo's (grandmother) house and we eat, we play and we exchange lucky money.

This year, my boys and I will be in Kamloops, 4 hours away from the craziness that is my family and given that its a weeknight this year, driving down to Vancouver simply isn't an option.
When #collectivebias presented me with an opportunity to celebrate Chinese New Year with VH Sauces, everything came together for me. ALL VH sauces are now gluten-free (and their new labels clearly state 'gluten-free food'), but they are also quick, which is a requirement for our busy new lifestyle, where Dad does most of the cooking because Mom doesn't get home until 6pm.
I decided to make a simple sweet and sour pork and white fish with black beans, however I wasn't able to find any dried black beans. A simple reminder, I'm not in Vancouver anymore. Fortunately, I was easily able to find VH Sauces at my local Superstore and I decided to make honey garlic cod to accompany my pork instead. I simply pan friend the cod with a little bit of oil and VH honey garlic sauce; nothing fancy, but it sure was delicious.
The entire meals took me about half an hour to create, though I admit, I just wasn't in the mood for veggies. If I had been however, I could easily have thrown a handful of frozen peas in with the pork. If you're looking for a quick and easy weeknight meal, that your kids will in fact eat, why not try some sweet and sour pork?
Weeknight Sweet and Sour Pork
  1. Thinly slice your pork across the grain (it is easier to cut your pork thin if it is a little bit frozen). I also cut each slice in half lengthwise, so I had long thin pieces of pork.
  2. Mince garlic, while you heat the oil over med-high heat. 
  3. Add the garlic to the warming oil and cook until fragrant, about 2 minutes.
  4. Add the pork and stir regularly until no longer pink. Do not over cook or your meat will be tough.
  5. Add the VH Sweet and Sour Sauce and simmer for 3-5 minutes. (You could add frozen peas while simmering to make this a little bit healthier).
  6. Serve over rice and enjoy.