On Tuesday, I made dinner using the above ingredients: Apricot Jam, Tamari, Thai Chili Garlic Paste, Sesame Oil, Sweet & Sour Sauce and S&P. I made an adaption of this recipe from Bon Appetit of Pork Tenderloin Stir Fry with Tangerines and Chili Sauce. The biggest thing I did differently was I used Thai chili paste instead of sweet chili sauce and also used sweet and sour sauce to add in some sweet. After tasting it, I realized something was a bit bitter, so I added in some Apricot Jam. In general the dish was okay, but nothing amazing. I had hoped it would be like a Chinese food dinner from a restuarant, but it just wasn't up to par. I think not using tangerines or clementines (I just used an orange) affected the taste too. Oh well!
Then on Wednesday night, I made Poblano and Mushroom Tacos from Bon Appetit.
- 2 tablespoons vegetable oil, divided
- 1 fresh poblano chile, halved, seeded, thinly sliced into long strips
- 1/2 small white onion, sliced
- 3 ounces portabella mushrooms, thinly sliced (about 1 1/4 cups)
- 1 teaspoon ground cumin
- 4 flour tortillas
- 4 thin slices Monterey Jack cheese
- Crumbled feta
- Assorted toppings (such as shredded lettuce, diced tomatoes, and hot sauce or salsa)
Heat 1 tablespoon vegetable oil in large nonstick skillet over medium-high heat. Add poblano chile, red onion, and mushrooms; sauté mixture until brown, about 5 minutes. Mix in ground cumin. Season to taste with salt. Transfer mixture to medium bowl.
Heat remaining 1 tablespoon vegetable oil in same skillet over medium-high heat. Add tortillas in single layer, draping up sides of skillet to fit. Divide mushroom mixture among tortillas, mounding on only 1 side. Place slice of Monterey Jack cheese atop filling in each tortilla. Fold plain tortilla halves over filling and press firmly. Cook until tortillas are brown, about 1 minute per side. Transfer tacos to plates. Open tacos; sprinkle with chopped cilantro, crumbled feta and toppings.