Five spice pork marinade

Needed to make something quickly today (again due to exams), so I marinated some sliced pork overnight last night in olive oil, Chinese five spice (a mix of star anise, cinnamon, fennel, black pepper and cloves) and ginger.
For 2:

5 Pork Loin Steaks
1 Broccoli Head
2 Carrots
1 Clove of Ginger
Spinach
Chinese Five Spice
Ginger
Olive Oil
Wok

1. Mix 40 ml olive oil, some Chinese five spice and ginger in a measuring jug.
2. Chop pork into strips (as per picture) and marinate in above overnight.

3. Peel carrots. Chop carrots and broccoli into thin strips. Chop garlic into small pieces.

4. Place wok on heat, add pork to wok first, then other ingredients.
5. Stir-fry ingredients in wok until pork is browned. Add spinach to wok and wilt. Serve.

Volumise: Add more carrot and/or spinach.
Add carbs: Add peppers.
Add fat: Add coconut oil to stir-fry.
Add protein: Add some nuts to the stir fry just prior to serving, perhaps walnuts.

Salmon in tangy sauce

It's been a little while since an update. Made a batch of this today; tastes great.
The recipe is more for the sauce than anything else.
For 3:
6 Salmon Fillets
Mustard Seeds or Ground Mustard
Fish Stock Cube (Knorr)
Vinegar
Olive Oil
Tomato Puree
Cumin
Ground Ginger
Paprika
Pestle and Mortar or Small mixing bowl
Roasting Dish
Kitchen Foil

Served with sweet potato mash and stir-fried brocolli.

1. Heat oven to ~200C.
2. Grind mustard seeds and stock cube into consistant mixture, or mix in mixing bowl with fork.
3. Mix in 1 tbsp olive oil and 1 tbsp vinegar to form a mixture with the consistancy of puree.
4. Mix in 1 tbsp tomato puree, cumin, ground ginger and paprika.
5. With each fillet, sit the fillet on enough kitchen foil to wrap it, pour the sauce over the fillet, coating all of one surface, then wrap the fillet in kitchen foil.
6. Cook the salmon for 25-30 minutes.
Optional, Untested - 7. Remove the salmon from the oven and take off the kitchen foil. Scrape off most of the sauce, place the salmon skin-side up under a grill or skin-side down on a pan to crisp the skin.

Volumise: Add more brocolli. Mash some cauliflower into the sweet potato mash.
Add carbs: More sweet potato. Add a little honey, sucrose (table sugar) or glucose to the sweet potato mash.
Add fat: Mix some peanut butter into the mash. Add more olive oil and less vinegar to the sauce. Pestle and mortar only - mix coconut oil and/or almond flour into the sauce to thicken it and add some fat. Add oil to the brocolli until it has absorbed all it can.
Add protein: Wrap salmon fillets in bacon before adding sauce.

Meatballs with Vegetable Stir Fry

Forth and final installment (for now) in my Chinese cooking series. One of my major weaknesses is lack of diversity when it comes to veg so this meal also contains a very simple vegetable stir fry that I'll work on in the future.
For 4:
900g beef mince
4 Spring Onions
4 Garlic Cloves
2 Tablespoons Ground Ginger
2 Tablespoons Apple Juice
2 Tablespoons Oil
2 Eggs
2 Pak Choi (Chinese Cabbage)
6 Medium Mushrooms
1/2 Broccoli Head
Wok
Frying Pan
Mixing bowl (or use the wok)

1. Chop the spring onions. Chop or mince the garlic. Mix the spring onions, garlic, ginger, apple juice, oil and eggs with a fork until the eggs are beaten together.
2. Thoroughly mix the mince into the mix above. Ball the mince up until balls a little bigger than a golfball. Store on a plate until ready.
3. Pull broccoli florets off of the head. Chop these finely for easy stir-frying.
4. Chop the mushrooms to the same fineness as the broccoli.
5. a. Fry the meatballs in the frying pan in a little oil (they should exude quite a lot of fat as they cook). Fry on "top", then "bottom", then "sides" (obviously they should be spherical, but sides will form as they fry). They should fry through within roughly ten minutes (check the middle of the biggest one before you take them off the pan).
b. The pan probably won't contain all the meatballs in one go, so fry in batches and keep them hot under the grill. Once the last batch have been in the pan for about three minutes, start stir-frying the mushrooms and broccoli.
6. When the meatballs have roughly two minutes left to cook, tear and add the pak choi to the wok. Continue stir-frying for two minutes.

Volumise: Add more pak choi, broccoli or mushrooms. Add some "normal" cabbage to the wok.
Add carbs: Add some sugar to the meatball mix. Add a little tomato puree to the meatball mix. Serve with a sweet potato (or sweet potato mash).
Add fat: Add more oil to the meatball mix. Add some or all of the fat from the frying pan to the stir-fry.
Add protein: Add some bacon to the stir-fry. Add one or two more eggs to the meatball mix.
Make a tasty breakfast: I was cooking bacon alongside this for consumption the next morning. I added the beef fat to the bacon in its container, where it set, adding a ton of calories to my breakfast the next day.

Jerked beef, fried broccoli and peanut-mashed cauliflower

The jerked beef and the fried broccoli I'd made and eaten before, it's not a bad combo, but the herby, peanut-buttery mashed cauliflower was a new one, and I think it worked well (would have worked better had I not rushed it and not cooked the cauliflower to fully mashable, but whatever).
For three, I used:
600g of beef steak (it was on offer in the supermarket)
A whole head of cauliflower
A whole head of broccoli
Peanut Butter
Dunn's River Jamaican Jerk Seasoning
2 Frying pans and a saucepan.
1 Colander
1 Masher

1. Put enough water to boil the cauliflower in on the hob to boil.
2. Break up the cauliflower into florets (the larger, the slower they cook), and remove the fibrous stem at the bottom.
3. Place cauliflower in boiling water.
4. Break broccoli into small florets.
5. Heat olive oil to medium heat in smaller frying pan, then add broccoli. Stir every minute or so.
6. Heat olive oil to high heat in larger frying pan, and when hot, add steak and cover in jerk seasoning (to taste). I couldn't fit all my steak in one pan at once, it took me three goes, so it went in as soon as the broccoli did.
7. Once the cauliflower is over-boiled, but not discoloured (when you think you can mash it), strain it in a colander, return it to the pan (which should be on no heat, but on the still-warm hob) and mash. About half-way through mashing add a tablespoon scoop of peanut butter and some mixed herbs (I used thyme, oregano and sage) and continue mashing until its consistency is as close to mashed potato as possible.
8. The broccoli should look a bit brown in places when its cooked (which should be soon) and the beef should be as well done as you like (I always cook to well done because I refrigerate mine). Serve it with the cauliflower in a heap at the bottom, the beef on top of it and the broccoli around the edge so that the cauliflower absorbs the beef juices.

Volumise: It's broccoli and cauliflower. Add more of it and ta-da; it's volumised!
Add carbs: Replace cauliflower with potato. Sprinkle a little sugar on the beef as well as the seasoning. Add a little sugar to the mash.
Add fat: Add more peanut butter in the mash. Replace the broccoli with fried avocado (I haven't tried this, but I will).
Add protein: Um, more beef. Make the beef a leaner cut. If you're desperate, you could try adding a small amount of whey powder paste to the mash, but I would not advise it.
Add anger-management: Tenderise the beef with your fists. Just punch the shit out of it. Trust me, I've done it, it works.