Wednesday, May 20, 2009

Pork with Edamame and Green Peppers

Another easy stir fry. Thank good for Neon giving me the Chinese cooking class as a birthday gift, I use the lessons learned in it all the time!











Pork with Edamame and Green Peppers

3/4 lb thinly sliced pork, cut into bite-size pieces
1 Tbsp sherry
1 Tbsp soy sauce
2 tbsps vegetable oil
1/2 inch fresh ginger root, minced
2 small green bell peppers (about 1/4 lb), cut into bite-size pieces
1/4 lb edamame, boiled and shelled
1 1/2 tbsp water
1 1/2 tbsp sherry
2 Tbsp soy sauce
1 Tbsp sugar
1 tsp katakuriko starch/corn starch
2 tsp water

Season pork with 1 tbsp of sherry and soy sauce in a bowl. Heat 1 tbsp of vegetable oil in a large skillet and stir-fry the pork until changes its color. Remove the pork from the skillet. Mix measured water, sake, soy sauce, and sugar in a cup and set aside. Heat 1 tbsp of vegetable in the skillet and fry minced ginger, then stir-fry green peppers on high heat until softened. Put the pork back in the skillet and add edamame. Stir-fry all the ingredients, and pour the mixed seasonings over. When it boils, add the mixture of katakuriko starch and 2 tsp of water and stir quickly. Stop the heat. Serve over rice.
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