The roasted rosemary pork I had previously prepared, was begging to be reinvented!  Knowing exactly how this dish would be transformed, I wasted no time putting together this wicked ensemble of Asian combinations. Who doesn’t love Chinese food? For that extra boost of  flavor and texture, I didn’t hesitate to add the shrimp and pineapples.

My mise en place was in full effect. It’s a term I learned in culinary school. You prep all your ingredients in advance….and everything is ‘in place’ which creates a smooth transition into the upcoming dish. The cooking part of the dish becomes seamless. I’ve said it time and time again that the hardest part of cooking, or the most time consuming segment is the ‘prepping’ of the food, which I don’t mind. The kitchen brings me so much joy. I feel incomplete whenever I’m away from my sanctuary. I feel at peace with my OCD when I’m chopping and slicing away.

I use real food whenever I cook. I micro manage my ingredients. When I eat certain foods, I experience unbearable monthly cycles.  One ingredient that is often used in Chinese cooking that I have omitted was the soy sauce. I haven’t used soy sauce in years. Back in 2004, I was diagnosed with breast cancer, and the oncologist instructed me to avoid soy. Ever since that consultation, I have completely eliminated soy from my diet and read my food labels, to ensure that soy isn’t an ingredient. Occasionally I may use coconut aminos as a substitute for soy, but didn’t in this particular dish…and it tasted  just as fantastic!