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Recipes I've Shared:
This is pork, tofu, and spinach with a kumquat-plus-other-stuff sauce. The pork I use is the sliced stuff that us Asians use for hot pot. No idea what cut it is.
I call it a Spark of Heaven because the kumquat is a bright, tangy flavor. Especially when you get a bite of kumquat in there. It takes forever to quarter, peel, and seed kumquats, but it was worth it.