Korean Pork Tacos with Slaw

My husband likes to look over my shoulder as I am perusing Pinterest at night. He happened to see this recipe as I was pinning it. He served his mission in Korean and got super excited when he saw there was a recipe for Korean BBQ. He has talked about Korean BBQ many times before. I have thought about making Korean BBQ for him. I just don't know what would be a good recipe. I had pinned this recipe because I wanted to finally try and make it. My husband said it does not taste like Korean BBQ, but could not describe to me what Korean BBQ tasted like. But none the less, even though it did not taste like Korean BBQ, it was still delicious!

Shredded Korean Pork Tacos with Slaw

3-4 pound pork roast (the original recipe calls for beef, and you could use that as well)
1/2 cup brown sugar
1/3 cup soy sauce
1 head garlic, peel (approximately 10 cloves)
1/2 onion, diced
1 inch fresh ginger, peeled and grated
2 Tablespoons seasoned rice wine vinegar (if you only have plain rice vinegar like me, use 2 Tablespoons rice vinegar and add 1 Tablespoon sugar and 3/4 teaspoon salt)
1 Tablespoon sesame oil
1 whole jalapeno, seeded and de-veined, diced

Place all of the ingredients in a slow cooker and cook on low for 8 hours, or until meat can be easily shredded.

Right before serving, make the coleslaw.

Slaw

1 bag shredded coleslaw
1 Tablespoon soy sauce
2 Tablespoons seasoned rice vinegar (again add sugar and salt if using plain rice vinegar)
salt and pepper to taste

Toss together and serve immediately. Coleslaw will become wilty if you make it too early.

Serve on soft flour or corn tortillas with slaw. You can also add white or brown rice if you would like. I forgot about the rice, so we ate it just with the pork and slaw and it was yummy!

Chicken Stir Fry with Thai Peanut Noodles

I had one of those days a little while ago. You know, the one where you realize it is 4pm and you haven't thought at all about dinner and you really don't have any food in the house. I used to have a whole pantry and food storage stocked with food. But since this move has been creeping closer and closer, (and creeping isn't the right word...it is coming too fast!) our food supply has started to dwindle. I had to come up with something fast. I open my pantry to find linguine noodles and peanut butter, along with a few cans of beans and soup. In my freezer I knew I had some chicken and stir-fry vegetables. And this is what I came up with for dinner.

Chicken Stir Fry with Thai Peanut Noodles

2 chicken breasts, cut into bite sized pieces
frozen stir-fry vegetables
1 box of linguine noodles (or any other long thin noodle)
1 Tablespoon peanut butter
2 Tablespoons sesame oil
2 Tablespoons soy sauce
1 Tablespoon brown sugar
1 teaspoon sesame seeds

Cook noodles according to package directions.

Combine peanut butter, sesame oil, soy sauce, brown sugar and sesame seeds in a small bowl and set aside. You can double this recipe if you want more sauce.

Stir fry chicken in a little bit of peanut or sesame oil until browned and cooked through. Remove from pan and keep warm. Stir-fry veggies until thawed and tender crisp. Return chicken to pan and heat until chicken is warmed through. Toss noodles, chicken and veggies and peanut sauce together.

Enjoy!

The thai peanut recipe was found here.