Pork and Clams with Enoki

After traveling for a month through the Prairies and Rocky Mountains, it's time not only to get back to routine but also home cooked food. We had many awesome meals, one of the best of which was room service at the Fairmont in Whistler - go figure. You expect good things at a Fairmont, true, but I wasn't expecting the room service to arrive to the minute when they told me it would; and, it was not only piping hot, but nothing was over or under done. We also had bison in Jasper, Elk in Banff, overpriced but fresh salmon from the market in Seattle, and unique Japanese dishes sukiyaki and okonomiyaki made by our friend. That just cannot last forever though.

So for our first meal after returning? Something with clams, says SO.  After some googling for ideas, pork and clams came up a few times - mostly either Portuguese or Chinese variations. We opted for the Chinese one, and likely thinking of the sukiyaki we had recently, SO suggested to throw in some Enoki mushrooms.

Pork and Clams with Enoki

Being a weeknight, we cheated on the clams and used canned. Given more planning and time, fresh clams would be interesting, if more work.

Next time: more mushrooms, more hot sauce or chilies, and maybe fresh clams

Me:8/10
SO: 8/10
SSO: n/a, he had plain pork and rice

Pork and Clams with Enoki
this will feed approx 4 adults
Ingredients

• 1/2 lb ground pork
• 2 cans of clams, drained but reserve half a can of juice
• 3 or 4 cloves of fresh garlic, diced
• 6 scallions, sliced
• 1 to 2 Tb black bean paste, as you like
• 1/2 cup of whatever white wine you have around
• chili sauce or Sriracha
• a tsp or two of sugar
• good handful of Enoki mushrooms (cut off clump at bottom and wash)

Method

1. Start your rice. Brown the pork in a large pan. When just about done, turn down the heat a bit, add a bit of veg oil and brown the garlic and scallions.
2. Add the rest, stir and cover over med-low heat for a few minutes. Add the enoki at the very last minute until just heated and mixed in. Serve over rice.