Peanut Glazed Pork Medaillons With Bok Choy In Oyster Sauce

Here is a recipe sure to tempt you if you like to have a tasty and exotic meal but do not have the time nor desire to prepare an elaborate, complicated meal, which is what happened to me today. I just finished my first week of work after two months of vacation, so my spirit and energy has been slightly drained this weekend. After cleaning the apartment, taking care of Bella, doing the shopping and a bunch of other chores, cooking an elaborate meal was not exactly at the forefront of my mind. Eating a good meal on the other hand ……..
So here is what I came up with. This was very delicious, yet simple and easy to prepare. You will be able to easily knock this out in about 15 minutes 🙂
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Bon Appetit ! Life is Good !
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For Peanut Sauce Recipe Click Here
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Peanut Glazed Pork Medaillons And Bok Choy In Oyster Sauce

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Preparation :
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saute onions and garlic paste in peanut oil

saute onions, grated ginger and garlic paste in peanut oil

add blanched baby bok choy and mild chilis

add blanched baby bok choy and mild chilies

add oyster sauce, soy sauce, sriracha and sesame oil, simmer until bok choy is heated through, check / adjust seasoning

meanwhile, saute pork medaillons on both sides, when almost done, add peanut sauce and a few drops of water, remove from heat, mix well untill medaillons are completely covered with sauce

meanwhile, saute salt and pepper seasoned pork medaillons on both sides, when almost done, add peanut sauce and a few drops of water, remove from heat, mix well until medaillons are completely covered with sauce

ready to plate…

plate bok choy and a small side dish with peanut sauce for dipping

arrange glazed pork medaillons on bok choy

Peanut Glazed Pork Medaillons And Bok Choy In Oyster Sauce

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7 comments

Great to see you back my friend. How are you?

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Hans Susser says:

August 17, 2014 at 1:09 pm

Thanks Phil, I am doing fine, trying to keep up with life 🙂 Cheers

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Looks good Hans I will be making this for dinner for sure.

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Hans Susser says:

August 17, 2014 at 1:08 pm

Hi Andrew, still at the westin ST George?

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1. andrew hunter says:
  
  August 18, 2014 at 10:18 am
  
  Still at the Westin St. John 16 1/2 years.
  
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The great master Escoffier would love this dish Hans. You have it all, in colors, textures and flavors. An uncomplicated production methodology. I dare say he would have asked for seconds. Excellent. Top marks.

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