[CH] Tonight's Dinner - Pork Stir-Fry

RisaG (radiorlg@yahoo.com)
Sun, 6 Oct 2002 19:06:57 -0700 (PDT) 

This was tonight's dinner - a stir-fry. I was
originally going to make it with turkey but couldn't
find turkey cutlets in the stores - I tried 2. Oh
well. So, I made it with pork and hubby and I loved
it. Trev liked the pork but not the vegetables (what
do you expect from a 6 year old!). For my son, I did
not garnish with chile paste. Steve & I piled it on
though.

                     *  Exported from  MasterCook  *

                              Pork Stir-Fry

Recipe By     : RisaG
Serving Size  : 3    Preparation Time :0:00
Categories    : Meat                            
Oriental
                Rice

  Amount  Measure       Ingredient -- Preparation
Method
--------  ------------ 
--------------------------------
   4      med           boned pork loin chops -- cut
in 1" pc
   3      tbsp          rice wine
     1/4  cup           House of Tsang Ginger Soy
Sauce
   1      tsp           cornstarch
   1      cup           mushrooms -- sliced
   3      oz            snow pea pods, fresh --
julienne
     1/2  can           bamboo shoots -- drained
   2      tsp           vegetable oil
   1      tsp           garlic -- minced
     1/2  cup           water
   1      cup           cooked rice
                        Topping:
                        chinese chile paste

In large bowl, combine soy sauce, rice wine and
cornstarch. Stir until smooth; add pork and stir to
coat well. Cover and refrigerate for 20 minutes up to
24 hours. Just before cooking, drain and reserve
liquid. 

To cook, heat wok or large skillet over high heat,
until a drop of water sizzles. Add oil and tilt wok to
coat. When oil is hot but not smoking, add vegetables
and garlic. Stir-fry until hot and then remove.

Add pork and stir-fry for 4 minutes until no longer
pink and cooked through. Remove. Add soy sauce mixture
and water; stir over medium heat for 3-5 minutes until
boiling. It will thicken a bit. Add cooked vegetables,
pork and cooked rice. Stir-fry to heat rice through.

Serve, passing chinese chile paste.*

                   - - - - - - - - - - - - - - - - - -


NOTES : Risa's notes:

* I use Lan Chi brand - Chile Paste or Chile Paste
with Garlic. Both are excellent. Lee Kum Kee is also a
good brand. Both can be found in oriental markets.

RisaG

__________________________________________________
Do you Yahoo!?
Faith Hill - Exclusive Performances, Videos & More
http://faith.yahoo.com