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 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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