lattice chicken pot pie
Mexican street corn pasta
chicken Ghiveci
creamy chicken tortilla soup, jalapeno jack popovers
butter basted ribeyes, twice baked potatoes, broccoli
brisket tacos, pinto beans
pork souvlaki, naan

Wednesday, May 29, 2013

Pepper Pork

Pepper Pork
Miss F and I headed to Aspen to spend a week with C over Memorial Day weekend. I had him inventory the kitchen in our condo and ordered everything I thought I might need from Amazon, which wasn't as much as I expected.  Our place it outfitted quite nicely, I even made C his favorite chicken pot pie in a Le Creuset Dutch Oven, which is nicer than anything I own for sure.  The one thing I didn't think about was measuring cups and spoons.  One measuring cup was $12 at the grocery store and Amazon wasn't shipping anything quickly do to the holiday weekend.  Luckily I found some three ounce Solo cups which worked well for measuring the rice, which I had to cook for far longer up here at altitude.  I was originally going to make Ginger Pork with Oyster Sauce, but Miss F spied the bell peppers at the store and wanted them.  If Miss F wants any vegetable, she gets it.  I adapted the recipe to suit her request.
Pepper Pork

2 thick cut pork chops, cut into bite sized pieces

Marinade for pork:
1 tablespoon soy sauce
1 tablespoon rice wine vinegar
1 tablespoon water

1 tablespoon cornstarch
6 tablespoons chicken broth
2 tablespoons soy sauce
2 tablespoons oyster sauce
1 tablespoon Sriracha (to taste)

1 red bell pepper, chopped
1 red bell pepper, chopped
¼ onion, chopped
2 tablespoons cooking oil
2 slices ginger, shredded
2 cloves garlic, minced

Transfer pork to a mixing bowl. Add marinade ingredients and toss to coat thoroughly. Let stand for 30 minutes or longer. In a separate bowl, mix cornstarch, broth, soy sauce and oyster sauce in a small bowl. In a wok heat 1 tablespoon oil over high heat, add bell peppers and onion. Stir-fry for 2 to 3 minutes. Remove to a plate. Wipe wok with paper towels. Heat the remaining tablespoon oil in the wok. When hot, add ginger and garlic; after a few seconds, add pork mixture. Stir-fry for 2 to 4 minutes. Pour in the sauce. Stir until thickened. Return vegetables to the wok. Serve over rice.
Pin It Now!

1 comment:

Happy Valley Chow said...

Oh wow that is a beautiful dish and sounds delicious! Great job :)

Happy Blogging!
Happy Valley Chow

Related Posts Plugin for WordPress, Blogger...