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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 With Broccoli


pork, chinese

1 sauce:
4 teaspoon dark soy sauce
2 teaspoon sugar
2 teaspoon cornstarch
2 teaspoon chinese red- or white-wine vinegar
2 teaspoon rice wine or dry sherry
2 teaspoon oriental sesame oil
1/4 teaspoon salt
1 pork and vegetables:
2 1/2 teaspoon cornstarch
2 tablespoon chicken stock or water
1 lb boneless pork loin or tenderloin
12 oz broccoli (1 bunch)
1 large red bell pepper
4 scallions
1 medium garlic clove
1 piece ginger (about 1 inch long)
4 tablespoon vegetable oil
1/2 cup cashews (2 oz)

PREPARATION: For The Sauce, mix all of the sauce ingredients in a small bowl and set aside. For The Pork And Vegetables, dissolve 1 1/2 tsp of the cornstarch in the chicken stock. Set aside. Slice the pork thinly against the grain and rub with the remaining teaspoon of cornstarch. Cut the broccoli into small florets and blanch in a large kettle of boiling water until almost tender, about 3 minutes. Drain well and pat dry. Cut the red pepper into 1/4-inch strips and set aside. Thinly slice the scallions, mince the garlic (1 tsp), and ginger (1 1/2 tsp); set each aside. COOKING: In a wok or deep skillet, heat 2 tablespoons oil until hot but not smoking. Stir-fry the red peppers and cashews until peppers soften slightly and cashews start to brown, about 30 seconds; remove and set aside. Add pork and stir-fry until seared on both sides, or about 1 minute; remove and set aside with the peppers. Heat the remaining 2 tablespoons of oil, add the garlic, scallions, and ginger, and stir-fry until fragrant, about 15 seconds. Return the peppers, cashews, and pork to the wok. Immediately stir in the broccoli, sauce and cornstarch- stock mixture. Toss until sauce coats ingredients and thickens slightly, about 45 seconds. Serve immediately with steamed rice. [COOKS; Sept 1988] Posted by Fred Peters.