The credit for this meal ,completely goes to my friend Divya . Not only did she bring me back these delicious sausages from her holiday but also told me how to cook it for maximum yumminess. I love stretching an ingredient in a way that perks up a dish and that way you feel pampered but at the same time not terribly guilty !
Considering these sausages had a whole lot of fish sauce ,it wasn’t meant for my sea food allergic spouse. So,the rest of us polished away happily !!! I enjoyed making this dish for another reason, that is , I got to use up all the fresh lovely organic spinach grown in my aunt ,Mallika’s garden. As a home maker and a mom ,the feeling you get from using the contents in the refrigerator to it’s optimum is immensely satisfying.
My new bottle of rice wine vinegar bought at Nuts n Spices was also awaiting inauguration 😀 …joyously did that too !
So ,this dish is really about that bit of left over cabbage , a big bunch of spinach and the other add ons. Purposefully the carrots and beans were ignored by me ,this time 😉 . I call it a pork fried rice ,because it is that and that was the ingredient responsible for this meal…but very easily this can be an equally satisfying vegetarian meal. Just add mushroom /baby corn /bell peppers/broccoli and a dash of plum sauce for that hint of sweetness…a spoon of vinegar to balance it all out ! Pickled carrot and chillies in vinegar and chilled are a great accompaniment and cut through the fattiness of the pork . Looking forward to hearing about your refrigerator raids !