January 24, 2012 Asian Pork With Peppers & Beans
RECIPE
Serves 2 A CookTale Yesterday was the Lunar New Year, the most important of Chinese holidays, and “The Year of the Dragon”. We couldn’t get out to a local Chinese restaurant, but as much as we would have like to, the weather was abdominal. An Asian dinner prepared in a wok was less than a respectable substitute, but it was the best I could do. But as I stood stir frying, my mind drifted to New York’s Chinatown and the fortunate diners sitting at tables laden with special holiday entrees. I remember when for us, it was merely a cab ride to Mott Street. INGREDIENTS 3 TB of Soy Sauce Directions 1. In a small bowl, combine the Soy Sauce, Rice Wine or Dry Sherry, Brown Sugar & Cornstarch. Mix well & set aside. 2. Heat the Peanut Oil in a wok over medium high heat. Stir fry the Ginger & Garlic for 30 seconds. Add the Pork & stir fry for 2 minutes or until tender & evenly browned. Add the Green Beans, Red Pepper & Scallions & stir fry for an additional 3 minutes. 3. Add the Soy Sauce mixture, bring to a boil, stirring constantly. Lower heat and simmer until the sauce is thick and smooth. 4. To serve, divide between two plates, sprinkle with Sesame Seeds & scatter the (optional) Cilantro leaves. |
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