One night we had an improvised version of Hu Tieu do Bien, a Vietnamese soup. It's fast and easy when you add the thinly sliced cooked pork just before serving.
Next up was a batch of guilt free Roast Pork Egg Fu Yung. Making the pancakes in a non-stick skillet really reduces the calories.
For the sauce,I used defatted leftover gravy as the base, and enhanced it with a dash of soy, a bit of mirin, a little rice wine vinegar, and a few drops of sesame oil.
Tasted like the restaurant version. Always does.Tonight, we thoroughly enjoyed another round of the Asian Street Sandwiches that I did a post on back in June. They're always a treat.
With such different dishes, we didn't grow tired of eating the same meat all week, but just to change things up a bit, I may have to declare next week vegan!
Please go visit Designs by Gollum to see who else has cooked something up for Foodie Friday.