Yesterday, I wanted something Asian for dinner... Vietnamese, Chinese, Thai, whatever. I just needed something comforting over rice. Hungry Bear suggested making a stir-fry with flank steak and I reminded her about the asparagus in the fridge. So, she whipped up garlic beef with asparagus and shiitake mushrooms.

The key to any stir-fry with thin slices of beef is not to over cook the meat. Hungry Bear made it perfectly as it remained tender and moist. The stir-fry was really flavorful from the oyster sauce, soy, garlic and shiitakes.

The SND kitchen is officially open again. We just cooked our first big meal in the new digs. To christen the place, Hungry Bear and I wanted to make a decadent multi-course dinner to celebrate the end of our moving process. We tossed around a few ideas for the main course, including braised pork belly, but went with veal chops with morel mushrooms. I couldn't pass up making the fantastic morel sauce. So, we created the menu as...

Chicken and Duck Mousse with Peppercorns 
with a sweet French baguette and cornichons

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Red Butter Lettuce with Baby Vegetables
carrots, radishes, cherry tomatoes, avocados and lemon Dijon vinaigrette

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Veal Chops with Morel Mushrooms 
served with roasted parsnips purée and sautéed asparagus

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Chocolate Cupcakes with Peanut Butter Frosting
topped with mini M&Ms, chocolate nibs or crushed pistachios

I'd been asking Hungry Bear to make her braised tofu, pork and shiitakes the last several weeks. First off, it's one of my favorite dishes and I had a hankering for it. Secondly, I wanted to take better pictures of it, because the first set of pictures doesn't convey the deliciousness of the dish. It was only our second post on SND, and we were complete newbies at food photography.

Whenever we need Asian ingredients, we walk a couple of blocks to the Richmond New May Wah Supermarket. It's one of the best Asian markets in San Francisco. The prices are super cheap, or as the bay area kids like to say... HELLA cheap! For only $10.52, we picked up the ground pork, shiitake mushrooms, tofu, cilantro and a very large bag of pea shoots at New May Wah. What a deal!

The downside of the market can be the long checkout lines and the crazy Chinese grandmothers, who will box you out while reaching for produce. Hungry Bear has no issues sticking her elbows out to protect her space, whereas, I'm afraid of these aggressive, elderly women. I try to avoid the craziness by going during non-peak times, which means weekday mornings.

Jane and Mark love braised oxtail, as do I. Every very few months, we get a major craving for oxtail, so I made it for Sunday night dinner this past week. The last time I braised oxtails, I used a Ming Tsai recipe, which had too many ingredients. Sometimes I love his East meets West fusion food, but this dish was not one of them.

I wanted a more traditional Chinese recipe and stumbled upon an aromatic Chinese oxtail stew recipe by Jennifer McLagan. The ingredient list was simple, and I really liked how the sauce is refrigerated overnight, which makes removing the fat easier. The orange zest and juice were the only things I didn't like in the recipe. I think this stems from my aversion to orange beef.

Of course, I had to screw around with the recipe and incorporate other ingredients. For ideas, I immediately thought of my favorite Vietnamese noodle soup, bún bò Hue, which uses oxtails and lemongrass. Instead of the orange in McLagan's recipe, I replaced it with lemongrass and a lime. I also increased the amount of star anise, added whole cloves, shiitake mushrooms and Thai chili peppers for some much needed heat!

A few weeks ago, I had a major craving for pulled pork after seeing this pulled pork sandwich from Simply Recipes. I love any big hunk of meat that is slow-cooked or braised. But after looking at the ingredients in the recipe, I was hesitant to make it because it seemed too vinegary.

I have a low tart tolerance and generally dislike anything with a lot of vinegar. And I have major issues with BBQ sauce, Tabasco and other vinegar sauces that dare call themselves hot sauces, but that's a sore subject for another time. When I have barbecued meat, I make sure the BBQ sauce is on the side. I want to taste the meat first and the sauce second!

Instead of making pulled pork with a traditional vinegar or tomato based sauce, I decided to create a Vietnamese pulled pork with my favorite Vietnamese ingredients. I used the flavors from my mom's braised chicken in caramel sauce with lemongrass and chili peppers (ga kho xa ot) as the inspiration for my pulled pork. My mom's ga kho xa ot is my favorite Vietnamese dish and it's the first thing I eat when I visit my parents.