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Love & Best Dishes: Pork & Greens Stir Fry Recipe - For the next few days, Bobby is joinin' Paula to share some healthy recipes to keep them on track for healthy eating goals, and today’s dish is delicious—a Pork & Greens Stir-Fry!
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Recipe Link: https://www.pauladeen.com/recipe/pork-greens-stir-fry/
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#pauladeen #loveandbestdishes
Show More Show Less View Video Transcript
0:00
- Hey, y'all!
0:01
It's a new year.
0:03
- (laughs)
0:05
Things feel better already, don't they?
0:07
- They sure do! (laughs)
0:10
No, we're hoping that 2021
0:12
is certainly gonna be better than 2020 was.
0:15
- It will be. (Paula laughs)
0:15
Hey, everybody.
0:16
I'm Bobby Deen, how you doing?
0:17
- I'm Paula Deen, hey!
0:19
- Feeling better already.
0:20
We are, today- - And look.
0:21
Look, I voted, y'all.
0:24
So you know what date that this was filmed,
0:28
and I voted. (slaps sticker)
0:31
Ain't gonna tell you who I voted for,
0:33
but I voted. (phone notification dings)
0:35
- Dying to, though, ain't ya?
0:36
- (laughs) No!
0:37
- All right.
0:38
So,
0:39
today, we are,
0:40
mom asked me to come over and do one of my recipes,
0:44
which is always fun,
0:45
'cause this sort of stuff is right up my alley,
0:47
and it makes me happy because,
0:49
each time we do something that I like,
0:52
or one of my recipes,
0:53
I kinda feel like maybe even you learn something.
0:56
You've told me that you've liked-
0:57
- Oh, gosh, yes!
0:58
- Some of the things that I've done,
0:59
and even though momma is a great cook-
1:00
- Absolutely.
1:01
- And everybody knows that,
1:02
this is where I learned to cook,
1:03
is from- - But we all have-
1:04
- My momma.
1:05
- We all have our- - We all do things different.
1:06
- Yeah.
1:07
- We got our lane. - Yeah, yeah.
1:08
Yeah, yeah, yeah.
1:08
- And I try to stay in my lane.
1:09
But- - You know what fascinates me?
1:11
- Me.
1:12
- Besides you. (Bobby laughs)
1:14
Your wife Claud, with your babies?
1:17
- Yeah.
1:19
- She, (gasps) at night, she'll give 'em, like-
1:21
- You all right? (laughs) - Uh-huh.
1:22
- What was that? (laughs)
1:23
- What, what'd I do?
1:24
- It just sounded like you lost your breath for a second.
1:26
- No. - Okay, good.
1:27
- She makes these pancake likes,
1:30
but she hides so many vegetables in 'em,
1:34
that they don't realize (Bobby clears throat)
1:37
that they're having squash, zucchini, avocado,
1:41
in these pancakes, now,
1:43
and almond butter.
1:45
- But, they like these things anyway.
1:49
It's all about starting the good habits early,
1:51
and with our children,
1:52
they love fruits and vegetables.
1:53
We've got one that really
1:55
is just fruits and vegetables,
1:56
and that's good.
1:57
- Amelia has almost quit eating meat, hadn't she?
1:59
- And that's it.
2:00
- Before you go too much further,
2:03
in "Cooking with Paula Deen" magazine,
2:06
Bobby and Jamie both have
2:10
a section
2:11
that are recipes that they cook quite frequently,
2:15
and
2:17
this is Bobby's
2:18
"Lighting It Up."
2:20
I mean, it doesn't come without calories, but it's-
2:23
- [Bobby] Well, what does?
2:24
- It's lighter, yeah.
2:25
It's lighter, and
2:28
it is
2:29
pork and greens stir-fry.
2:32
- Yup.
2:32
- So if you like an Asian flair,
2:34
and if you like for a little lighter recipes,
2:39
Bobby's section is just a fun section,
2:43
and let me see what Jamie's is.
2:45
Jamie's is all about his family and what he cooks them.
2:49
I can't remember-
2:50
- [Bobby] His was right either before or after-
2:51
- [Paula] Well, I thought it was right before, but-
2:54
(pages rustle)
2:55
- [Woman] It's right after.
2:56
- [Paula] Right after!
2:56
- [Bobby] Fascinating!
2:57
- [Paula] All right. (laughs)
2:58
All right, Jamie's is "Time for Tacos."
3:00
(phone notification dings)
3:01
- [Bobby] It sure is!
3:02
- So his is really geared around 10, 12, 14 years old, so-
3:07
- Let's do the good stuff.
3:08
- [Paula] Okay.
3:08
- So we'll go with mine,
3:10
and these are things that, (clears throat)
3:13
you know, I talk about learning how to cook.
3:14
- Now, wait.
3:15
I washed my hands, did you?
3:18
- I have triplets.
3:18
I wash my hands 150 times a day.
3:20
- Okay, as long-
3:21
- I washed them right before I walked in-
3:22
- Okay, okay.
3:23
- My door, your door, my door, our door.
3:24
- Good. (laughs)
3:26
Into your house, my house, our house.
3:28
(Paula laughs) (Paula slams counter)
3:29
(Paula snorts)
3:30
Where's my other renter? (Paula laughs)
3:31
Where's he?
3:31
At work, earning the rent?
3:33
- Uh-huh. (laughs)
3:35
- (laughs) The rent money?
3:36
- All right, now here's-
3:38
- All right, I'll tell you how to do it.
3:39
- All right, you read 'em.
3:40
You read the amounts.
3:41
- [Bobby] (clears throat) Nothing to read,
3:42
we'll talk.
3:42
Here's the thing. - Okay.
3:43
- I love traditional Southern foods.
3:46
It's what we grew up eating,
3:47
so I love greens.
3:49
This involves greens.
3:50
I love pork and chicken and things like that.
3:52
This stir-fry involves pork.
3:55
Now you can do mustard greens,
3:57
or you could do any kind of greens.
3:59
We chose to do kale.
4:00
My wife and I,
4:01
we like carrots, kale, mushrooms.
4:03
These are things that are good,
4:05
and they're good for you,
4:06
and they're great in recipes
4:08
'cause they're a good filler,
4:10
they're good for color,
4:11
lots of vitamins and stuff like that in it.
4:14
Mom said, "This recipe doesn't come without calories,"
4:16
and I said, "Well, what does?"
4:17
And it's not about, necessarily, the calories.
4:20
It's what kinda calories that you're eating
4:21
that really count. - Yeah.
4:22
- So, we don't have a bunch of junk in here.
4:25
Everything in this recipe is gonna be-
4:27
- Fresh and good. - Something really useful.
4:29
So the first thing we're gonna do is,
4:30
we're gonna combine some water and some cornstarch.
4:32
- Well, tell 'em how much,
4:33
because this recipe is not on our website,
4:36
I don't think, although it might,
4:38
could be found under "Cooking with Paula Deen."
4:40
- [Woman] It will be on the website once you-
4:42
- [Paula] Okay.
4:43
- [Woman] Do this video.
4:44
- [Paula] Good.
4:44
- [Bobby] Okay, one and a half teaspoons of cornstarch.
4:46
- [Paula] Cornstarch.
4:47
- [Bobby] And then a half a cup of water.
4:49
- [Paula] Okay, and I'm gonna-
4:51
- [Bobby] And we'll kinda slurry that together.
4:52
- [Paula] Yes.
4:53
- [Bobby] And get that mixed up first.
4:55
Now you, and there's a method to this,
4:57
because we're gonna combine
4:58
chili sauce and soy sauce and ginger.
5:00
- [Paula] Yes.
5:01
- [Bobby] But you wouldn't want to
5:02
add that cornstarch in last to everything
5:04
and then to have it just be this-
5:04
- [Paula] Yeah, it might lump.
5:06
- [Bobby] Goopy mess.
5:07
It would be lumpy and messy.
5:08
- Right.
5:09
But this is what you want (water ripples)
5:12
to thicken gravies and things like that.
5:15
- Kind of a slurry, you'd call it.
5:16
- Yes.
5:17
- So chili sauce,
5:18
and what'd we have?
5:18
Three quarters of a cup of sweet chili sauce.
5:20
- [Paula] Oh, I love sweet chili sauce!
5:23
- [Bobby] And three tablespoons of soy sauce.
5:28
- [Paula] Yes.
5:32
And a tablespoon of fresh-grated ginger?
5:34
- [Bobby] A tablespoon of fresh-grated ginger.
5:37
That's it.
5:38
- [Paula] (taps utensil) Okay, I'm gonna,
5:40
I'm gonna stir that ginger in,
5:41
because I don't want that ginger
5:43
to get caught in the whisk.
5:45
- [Bobby] Mm-hmm, yup, I've seen it before.
5:47
- [Paula] Yes, so, I'm gonna make sure
5:49
all that ginger is there,
5:50
'cause I love ginger.
5:51
- [Bobby] Ginger, soy sauce, those things,
5:53
really, really go great- - Oh, gosh.
5:55
- Together.
5:56
It already smells like a very flavorful Asian-style dish.
6:01
This is gonna be,
6:01
not only are they,
6:02
not only is this a great, easy recipe,
6:04
and it cooks up pretty quick,
6:06
the prep is simple. - Oh, it's so quick.
6:08
- And a really satisfying dish.
6:10
So we'll serve this over pasta,
6:13
and it'll be amazing.
6:14
- [Paula] And we have already cooked off our pasta.
6:21
- [Bobby] Yes we have.
6:22
- [Paula] I've got it over there in a bowl, now, and-
6:25
- [Bobby] You want to move over here, or do you wanna-
6:26
- [Paula] Yes, let's move over here.
6:28
Let's slide over here.
6:29
- [Bobby] Okay.
6:30
- [Paula] All right, you wanna put your pork in there?
6:31
- [Bobby] All right, in goes our pork,
6:32
and this is a pork tenderloin,
6:34
and we've just cut it up into sorta uniform chunks.
6:37
- [Paula] Yeah.
6:38
- [Bobby] We were just having a conversation
6:40
about prep and stuff like that.
6:42
Don't drive yourself crazy trying to make sure
6:44
that everything is exactly cut
6:46
into perfect shapes and sizes and all that stuff.
6:48
A good rustic cut works on everything.
6:51
If you can-
6:52
- [Paula] The important thing is
6:53
they're all the same size, so-
6:55
- [Bobby] Uniform.
6:56
- Yeah, so- - Uniform.
6:56
So whatever size that is.
6:57
- You know, if you like 'em that big, fine,
6:59
but just make sure all of 'em are that big.
7:01
- Mm-hmm, that's right, yeah.
7:02
So-
7:03
- All right, I'm gonna pour our olive oil.
7:07
Is it olive oil, son?
7:08
- [Bobby] It's canola.
7:09
- [Paula] Canola, okay.
7:11
I'm gonna-
7:12
- [Bobby] Into the pan.
7:13
- [Paula] Put our canola-
7:14
- [Bobby] Which we've got warming.
7:15
- [Paula] Yes,
7:16
and I'm gonna bump this up, Bobby.
7:19
- Yeah, so in goes the pork,
7:21
and again, that was cornstarch, and water,
7:25
and soy sauce, (pan sizzles)
7:26
and ginger.
7:27
Woo!
7:27
- [Paula] And I like to get it hot.
7:30
On Asian dishes,
7:32
I like to get a hot, hot fry.
7:35
- [Bobby] Well today's your lucky day.
7:37
- [Paula] I know it!
7:38
- [Bobby] 'Cause that's hot.
7:39
- [Paula] Okay, Sonny Boy, there's your spoon.
7:41
(pan sizzles) - Mm-hmm.
7:42
- [Paula] And also, tongs, if you'd rather use tongs.
7:47
- [Bobby] So we're gonna cook this
7:48
for a couple of minutes, two or three minutes,
7:50
until it's nice and brown.
7:53
- Yeah, and the cut on this is so good.
7:57
- [Bobby] Beautiful.
7:58
- [Paula] You know, Bobby, I sure was hoping
8:00
that we were on the backside of COVID.
8:03
- [Bobby] Good lord, momma, what are you talking about?
8:05
I'm on the no-side of COVID.
8:07
Ain't no COVID. (Paula laughs)
8:09
Not around me!
8:10
- [Paula] No.
8:11
- My bubble's so small.
8:12
- I know it.
8:13
I mean, we,
8:15
our little group,
8:16
is very, very small,
8:18
and you know, I was hoping
8:21
that this would be all behind us,
8:23
but it seems to be flaring up again,
8:26
so we want to continue to be cautious,
8:30
as we've always been.
8:31
I know people will write in and they'll say,
8:34
"Oh, she double-dipped."
8:36
(laughs)
8:38
Yes, because I'm in my kitchen, (laughs)
8:42
in my house, (laughs)
8:46
and I am not cooking this for public consumption.
8:49
So you're safe if you're going into a restaurant,
8:54
especially one of my restaurants.
8:57
Everybody wears gloves,
8:59
(claps hands) and each person has their own utensil,
9:03
so, you know, don't worry about that,
9:05
because we're making sure that y'all stay completely safe.
9:08
But this kinda cooking is in a relaxed environment,
9:13
and
9:16
I know whom I'm around and what they got, (chuckles)
9:19
and what they don't got. (chuckles)
9:21
- Well that (clears throat) smells so, so good.
9:24
- [Paula] Doesn't it smell good?
9:25
- [Bobby] Now we reserved a little bit
9:28
of our chili sauce liquid,
9:30
we didn't use it all,
9:31
so we're gonna come back and finish adding that.
9:33
- [Paula] At, yeah, at the end,
9:36
we're gonna add it.
9:38
Has that been cooking a couple of minutes?
9:41
- [Bobby] About a minute.
9:42
I'm not satisfied yet.
9:43
- [Paula] Okay, well I think our mushrooms,
9:45
they gonna take a few minutes.
9:47
- I just made, I just made,
9:49
right before I came over here,
9:50
I made some chicken at my house in the air fryer.
9:54
- It's delicious, isn't it?
9:55
It's just the best.
9:56
It's so convenient and so easy.
9:57
- It is so, so great.
9:58
- I hate to plug my momma's product
10:00
while we're (Paula laughs)
10:01
in here- - Why?
10:03
- Well, because sometimes it feels like too much,
10:05
but dang it! - (chuckles) It's good.
10:07
- Your air fryer's sitting on my countertop next door, and-
10:09
- [Paula] I know.
10:10
- I used it to make chicken thighs,
10:11
and they were fantastic.
10:12
- [Paula] I keep my appliances
10:14
in my nice little pantry here.
10:16
- [Bobby] That is a nice pantry.
10:17
- (laughs) It is.
10:18
- [Bobby] I love-
10:19
- [Paula] But my air fryer does stay right here.
10:21
- [Bobby] Oh, yeah, it sure does.
10:22
- [Paula] But my other appliances have to go
10:24
into my wonderful pantry that I have.
10:27
- [Bobby] It is a wonderful pantry.
10:29
(Paula laughs)
10:30
All right, so, the mushrooms are in.
10:31
- [Paula] Oh, Eddie, that looks so good!
10:32
I'm standing behind the camera right now,
10:35
and dadgummit if that don't look
10:36
like it's gonna taste good, doesn't it?
10:39
- [Bobby] Well, it is gonna taste good.
10:41
- All right, now, Bobby,
10:42
I did one thing a little different from your recipe
10:45
when Theresa and I was getting things together.
10:49
I parcooked the fresh carrots,
10:53
because carrots are gonna take longer to cook,
10:56
believe it or not,
10:56
probably, than that pork.
10:58
You know, if you want 'em soft.
10:59
- To get 'em tender, yeah.
11:00
- So I did parboil those, y'all.
11:02
I cooked 'em for five or 10 minutes.
11:05
- Nice and soft, delicious.
11:06
- [Paula] Yes.
11:07
All right, but then don't need to go in yet, son.
11:09
I still see some pork-
11:10
- [Bobby] Mm-hmm.
11:11
- [Paula] And I turned this up on high, oh.
11:13
- [Bobby] Yeah, I turned it down a little bit.
11:14
- [Paula] Son!
11:15
Ah, you came behind me.
11:17
- [Bobby] 'Cause it was really, really rolling.
11:19
- [Paula] Yes, yes, that's how you want it.
11:22
In Asian cooking,
11:23
they cook in those woks, son.
11:26
- [Bobby] Do they?
11:27
- [Paula] That are 500 degrees.
11:27
- [Bobby] Tell us about it, Pearl.
11:29
(Paula giggles)
11:30
(chuckles)
11:31
- [Paula] I ain't never cooked in a wok.
11:33
(Bobby laughs)
11:34
But I've seen 'em do it.
11:35
(Bobby laughs)
11:37
Yeah, we just want that pork to,
11:40
see, that one's still-
11:42
- [Bobby] I see it.
11:43
(pan sizzles)
11:44
- [Paula] Still translucent-like,
11:46
so we wanna make sure heat gets down in there,
11:49
and it gets done, done, done.
11:52
All right, I think it'd be safe now
11:54
to put your carrots in.
11:56
- [Bobby] Ready?
11:57
- [Paula] 'Cause we have got that cooking!
12:00
Turn it towards the camera, baby, so they can see it.
12:02
- [Bobby] Well, I wanna turn it away from me
12:03
so I don't splatter anybody and everybody.
12:04
(Paula laughs)
12:05
(pan sizzles)
12:10
- [Paula] I love using tongs, son.
12:12
- [Bobby] I do too,
12:13
but, you know, sometimes, sometimes,
12:15
metal tongs on a surface like that can be,
12:18
the noise can be a little bit annoying,
12:20
and if you don't have real good quality cookware,
12:23
then you can scratch the surface and-
12:25
- [Paula] Yes, you sure can.
12:26
- [Bobby] All that stuff.
12:28
- [Paula] But, and of course,
12:29
I'm trying not to scratch the surface.
12:32
- [Bobby] And I really like a wooden spoon,
12:34
especially when it's got
12:37
my big, my picture on it. (laughs)
12:38
- Is that on it? (laughs)
12:43
I was on a show
12:45
one time out in LA,
12:48
and it was such a,
12:50
I can't remember the name of the show now,
12:51
but it's not on anymore,
12:53
but they gave me a set of spoons
12:57
with your picture,
12:59
and Jamie's picture,
13:00
and Michael's picture,
13:01
and my picture.
13:02
- [Bobby] Very cute.
13:03
- [Paula] Aren't they cute?
13:03
- [Bobby] Very, very cute.
13:04
- [Paula] You know, it's my favorite spoon
13:06
out of all of these.
13:08
- [Bobby] Well, it was the one that was out.
13:09
I didn't choose it, so,
13:11
I love a good wooden spoon.
13:13
I love good wooden spoon.
13:14
- [Paula] I do too, son,
13:15
and I know I've got some fine, fine wooden spoons that,
13:20
oh, like, here's another one.
13:22
It was Michael's. (giggles)
13:24
- [Bobby] It looks-
13:24
- [Both] Just like him.
13:26
(both laugh)
13:27
- [Bobby] That looks about like Michael
13:29
as this looks like me.
13:31
- [Paula] (laughs) That's when you was a little boy.
13:33
- [Bobby] (laughs) Which is to say, not much.
13:35
Michael's picture looks like a nice Scottish gentleman.
13:37
- [Paula] Uh-huh!
13:38
Yeah, he's got like a goatee or something.
13:40
- [Bobby] And a funny hat.
13:41
(pan sizzles)
13:44
- [Paula] All right, you ready for your kale?
13:45
- [Bobby] I think so.
13:46
- [Paula] Or what do you think?
13:47
- [Bobby] Ah, well, I mean,
13:48
the kale is, that kale's gonna rock pretty quick,
13:49
I would say, but-
13:50
- [Paula] Yeah, yeah.
13:52
- [Bobby] We're cooking with
13:53
such high octane gas right here.
13:55
- [Paula] Yes.
13:58
- [Bobby] (chuckles) I think we're ready for whatever.
13:59
- [Paula] I'm gonna go ahead and do it.
14:01
- [Bobby] Yeah.
14:01
And that should wilt pretty quick.
14:03
About a minute.
14:04
- [Paula] Yeah, yeah,
14:06
and you know, you can put as much
14:09
(Bobby taps utensil) or as little as you want,
14:12
but it sure does make the dish-
14:15
- [Bobby] Well, it adds a lot of color.
14:15
- [Paula] Pretty and lively.
14:16
Yes.
14:17
- [Bobby] It makes it really nice-looking.
14:19
And again, you know,
14:20
it adds a lot of vitamins-
14:21
- [Paula] All right, here we go!
14:23
- [Bobby] That you wouldn't get otherwise.
14:25
- [Paula] There we go, Sonny Boy!
14:26
You is there!
14:27
- [Bobby] That looks beautiful.
14:29
And I think we're gonna end up adding in
14:31
the rest of that kale, too.
14:32
It's-
14:33
- [Paula] Okay, whatever you want to do.
14:34
(pan sizzles)
14:35
It's your recipe.
14:39
- [Bobby] That looks and smells so good, and really,
14:43
we've only spent about 10 minutes here. (taps utensil)
14:46
- [Paula] Oh, yeah.
14:47
- [Bobby] You know, so this comes together pretty quickly,
14:49
and if you do your pasta ahead of time,
14:51
it's real fast.
14:52
- [Paula] That's what I like about your recipes, Bobby.
14:55
- Me too.
14:56
Good food doesn't have to be complicated.
14:57
- [Paula] Uh-huh.
14:57
- It doesn't have to take a long time to cook it,
14:59
and you can feed your family relatively quickly,
15:01
and inexpensively, 'cause there's nothing here
15:04
that's gonna break the bank.
15:06
I mean, we've got- - That's right.
15:07
- The pork tenderloin, got the kale,
15:08
some carrots and mushrooms. (pan sizzles)
15:09
- [Paula] And see how the-
15:10
- [Bobby] The chili sauce, the soy, and the cornstarch?
15:11
I mean, you're not really
15:13
spending a whole lot of money on this meal.
15:15
- [Paula] No, no.
15:15
- [Bobby] But it's nice and healthy, too, at the same time.
15:18
- [Paula] Yes, and it's beautiful.
15:19
- [Bobby] It's great-looking.
15:21
- [Paula] You know, they say
15:22
that your food should be colorful.
15:27
The more color it has,
15:28
the healthier it is.
15:30
Like a potato? (Bobby chuckles)
15:32
I like potato.
15:33
- [Bobby] Well.
15:34
- [Paula] Which I do love so much.
15:35
- [Bobby] Well, you can add yellow to it with butter!
15:37
- [Paula] Yeah, I can add some cheese! (laughs)
15:39
I can make it orange, can't I?
15:41
- [Bobby] Orange, yellow.
15:42
(Paula laughs)
15:43
You can do anything that you wanted to.
15:44
- [Paula] All right, believe it or not,
15:45
your pasta is still warm.
15:47
- [Bobby] Mm-hmm.
15:48
I just added in the last little bit of kale,
15:50
and I don't want to cook it, you know, to death.
15:54
So we'll give it just a sec there, (taps utensil)
15:55
and then we'll call that ready.
15:58
- [Paula] Yes!
15:59
- All right, momma, this is gonna be hot.
16:00
Coming at ya, okay? - Okay.
16:01
- Here we go.
16:02
- How y'all like my tea towel? (giggles)
16:05
We carry these in the store.
16:07
I think they're so cute. (giggles)
16:07
- All right, really hot, hot, hot, okay?
16:10
- Okay.
16:11
- Can you put the towel down?
16:12
I put it there for a reason.
16:12
- Well, I don't want you abusing this towel.
16:14
- Oh. (chuckles) (Paula giggles)
16:16
Thanks, Ed.
16:17
- [Paula] That's one of my favorite tea towels.
16:18
- Hot, hot, hot, hot, hot.
16:20
Now look at that beautiful dish right there.
16:21
- [Paula] You're worried about your countertop
16:23
and I'm worried about my tea towel. (laughs)
16:24
- [Bobby] No, not really.
16:25
I just, you know, I like to set hot dish-
16:27
- [Paula] I know.
16:28
- [Bobby] On something.
16:29
- [Paula] This is beautiful, Bobby.
16:30
- [Bobby] It looks, oh, so nice.
16:32
So carrots and kale,
16:33
which are both really great for you.
16:35
- [Paula] Mushrooms.
16:36
- [Bobby] Just add a lot of color to the dish.
16:39
- [Paula] Yes.
16:40
- [Bobby] And they're really,
16:41
I don't like the word filler
16:42
because it sounds like
16:43
it's sort of a throwaway in the dish,
16:45
but it does make for a nice filler.
16:46
- [Paula] No, it-
16:47
- [Bobby] And mom was right about eating color, earlier.
16:50
I learned a long time ago
16:52
from a culinary producer that I worked with,
16:56
and she said, "Eat the rainbow," you know?
16:58
- [Paula] Eat the rainbow.
16:59
- [Bobby] And I always remembered that.
17:00
I was like, "Eat the rainbow."
17:01
That's really a great way
17:03
to make sure that you're
17:05
eating everything that you should.
17:06
So, beautiful color.
17:07
- [Paula] Look how good this looks, y'all!
17:09
- [Bobby] Inexpensive dish.
17:11
The pasta's not expensive.
17:13
There's nothing about this that's really difficult, and-
17:15
- And you know what? - Your family'll like it.
17:16
- I was really surprised, Bobby,
17:18
because I felt like,
17:20
that your pasta would have been a wheat pasta.
17:22
- Hm, yeah, well- - Which makes it
17:24
a little bit more health-friendly?
17:27
- Yeah, right.
17:28
- So you can certainly
17:31
use wheat pasta. (phone notification dings)
17:32
- If you want to.
17:33
- I love white pasta, though. (laughs)
17:34
- [Bobby] You know, look. (clears throat)
17:37
Nobody's gonna eat perfectly all the time.
17:38
(phone notification dings)
17:40
- [Paula] No.
17:41
- So do what you want,
17:42
and, you know, these,
17:43
our recipes are really,
17:44
they're just guidelines, you know?
17:46
We're just trying to give you an idea of what you can do,
17:48
what's possible.
17:50
Now, this recipe is in
17:53
"Cooking with Paula Deen."
17:55
This is the January/February- - February issue, yeah.
17:57
- 2020 issue, so obviously- - Yes, it's out right now.
18:00
- It's voting season,
18:01
so you know it's, (Paula laughs)
18:01
we're current.
18:02
It's January, today, I think, is the 6th,
18:06
and this is-
18:07
- Is it the 5th or the 6th?
18:08
- This is Bobby,
18:09
it's the 5th, I'm sorry.
18:10
This is "Bobby Lightens It Up,"
18:12
and it is the "Stir-fry Suppers,"
18:15
pork and greens stir-fry.
18:17
So (clears throat) make this dish at home,
18:20
but you know what we've always said,
18:21
what my mom taught me about cooking early on was,
18:24
the first thing you do something,
18:25
go exactly by the recipe
18:26
so you know what it's intended to be,
18:29
and then after that,
18:30
you can do anything you want to
18:31
and just make the recipe your own.
18:33
So I invite you to do the same thing with this.
18:35
If you'd rather use chicken,
18:36
or if you'd rather use a different cut of pork,
18:38
or whatever you want to do.
18:39
Whatever kinda pasta you want to use,
18:40
whatever kinda greens you want to use,
18:42
if you'd like to use sweet potatoes
18:43
in place of the carrots,
18:44
you can do that.
18:45
There are all sorts of things you could do,
18:47
so have fun, be creative.
18:50
Eat with your family, cook with your family.
18:52
Eat real food.
18:54
That would be the thing that I would say
18:56
to everybody out there, you know, just-
18:57
- And you know, there's so many people out there
19:00
that have had the opportunity to go back to work,
19:03
and our time
19:05
is really
19:06
limited.
19:07
- Yeah.
19:08
- Sometimes, so you can still feed your family good food
19:12
in a small window.
19:14
- 100%.
19:15
And, too, something that's important here
19:17
that we talked about earlier is that-
19:18
- Well, I'm not gonna double-dip,
19:19
so go ahead and eat. (giggles)
19:21
- This is not an expensive dish, either.
19:23
So you can- - No.
19:24
- You can plan on my light dishes
19:27
and a lot of the things that you'll see us do here together,
19:30
are not gonna be really expensive dishes.
19:32
(phone notification dings)
19:33
They're not gonna be things that'll break the bank.
19:34
They'll be dishes that you'll be
19:35
happy to cook with your family,
19:36
and for your family again, and again, and again.
19:40
- And Bobby, having said that- - Mm!
19:43
Mm! - We wanna wish you,
19:44
isn't it delicious? - So good!
19:45
- We wanna wish you a very, very happy new year.
19:52
I prayed for our whole country.
19:54
- Of course.
19:55
- Which includes you,
19:57
in that country.
20:00
You know, this started out as "Quarantine Cooking,"
20:05
and almost a year later,
20:07
I think we still got to call it "Quarantine Cooking."
20:09
- Call it what you want.
20:10
- So I will be here,
20:12
and Bobby will be here.
20:14
Eddie will be here.
20:15
Theresa will be here,
20:17
to come into your house every day
20:20
and hopefully,
20:24
hopefully we can bring a smile to one's face.
20:26
- Ah, we already did. - Just for a little while.
20:28
- All right.
20:29
- So love and best dishes, y'all,
20:30
and happy, happy, happy new year.
20:32
(blows kisses repeatedly)
20:33
- Yup!
20:34
Now I get this kitchen cleaned up,
20:35
and the rinse, to do, so- - Okay. (laughs)
20:37
(Bobby chuckles)
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