free recipes
ChickenBeefCrock PotPorkDessertSeafoodGrilling
Home · About Us · Privacy · Contact Us


Chicken Recipes
Beef Recipes
Crockpot Recipes
Pork Recipes
Dessert Recipes
Seafood Recipes
Grilling Recipes

Quicker Baked Potato

Try this method for speeding up the potato baking process (for a better texture than those that you microwave). Pre-heat the oven to 400. Place the potato in boiling water for 10 minutes. Bake for 30 minutes. This will cut the cooking time in half.

 

Stir-fried Pork & Asparagus With Fish Sauce


pork, chinese

1/4 lb boneless pork butt
12 medium asparagus spears
1/2 teaspoon fresh ginger root, minced
1 tablespoon peanut oil
1/3 cup chicken stock
1 pinch sugar
1 teaspoon fish sauce (or
2 teaspoon oyster sauce
1 thin cornstarch paste

This is a basic stir-fried vegetable and meat dish. Adding just a touch of fish sauce lends an interesting dimension to the taste. Preparation: Slice pork butt (or comparable boneless pork) across the grain into strips 2" by 1/4" by 1/8" thick. Wash and trim tough white skin from asparagus. Cut asparagus into 2 1/2" segments. If asparagus is thick (3/4" or more), cut on bias so it will cook quickly and be balanced in size with pork strips. Stir-frying: Heat peanut oil in wok until it just begins to smoke. Add pork strips and stir-fry about 1 minute until no longer pink. Add asparagus and stir-fry briskly for another minute. Before asparagus turns bright green, add ginger, chicken stock and sugar; keep stir- ring. When liquid boils, reduce heat to medium, add fish sauce (not oyster sauce, though), cover and simmer for about 1 minute or until asparagus is cooked but still firm. Uncover, turn up heat, and push ingredients out of liquid. Dribble in cornstarch paste, stirring continuously until liquid thickens. You may need 1 to 2 tsp of paste. Recombine ingredients. Serve.