Ingredients
1 stephen ceideburg
12 oz whole onion or:
11 oz chopped ready-cut onion
2 tsp canola oil
1 large clove garlic
8 oz pork tenderloin
16 oz whole red, yellow and green peppers
4 oz whole mushrooms
1 tbsp fresh or frozen ginger
1/8 tsp to 1/4 ts hot-pepper flakes
3 tbsp dry sherry
1 tbsp reduced-sodium soy sauce
2 tbsp water
1 tbsp cornstarch
1/2 cup no-salt-added beef broth
Directions
1. Chop whole onions and saute in hot oil in a nonstick skillet.
2. Mince garlic, and add to onion.
3. Trim fat from the tenderloin, and cut the meat into 2 or 3 inch
strips, 1/4 inch wide. Add to pan and cook until brown on both sides.
4. Wash, trim, seed and slice whole peppers into thin strips, about
1/4 inch wide. Add to pan, and continue cooking over medium heat.
5. Wash, trim and slice whole mushrooms, and grate ginger. Add
mushrooms, ginger, hot-pepper flakes, sherry and soy sauce to pan,
and cook until mushrooms begin to soften.
6. Stir one tablespoon of water into the cornstarch to make a paste;
stir in remaining water, and mix with beef broth. Add to pan, and
cook over low heat, stirring, until mixture thickens.
Approximate nutritional analysis per serving: 370 calories, 10 grams
fat, 80 milligrams cholesterol, 350 milligrams sodium, 30 grams
protein, 35 grams carbohydrate.
Marian Burros writing in the New York Times, 9/22/93. Courtesy Helen
Fleischer.
Posted by Stephen Ceideburg
Servings: 2 servings
Chinese Pork & Peppers (Burros) Recipe brought to you by Recipe Ideas
Categories: Asian; Chinese; Meat; Pork; Vegetable
The History of Recipes
We can read the history of written recipes way back into ancient history, in truth as far back into history as the ancient Egyptians, and potentially, even further back. Having said that, mostly, these ancient cook books were just simple pictorial instructions for meal preparation.
In fact, the most ancient recipe in existence, according to academics is a collection of tablets in ancient Sumerian which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel exhilarated and blissful. Progressing into Roman times around 25BC a man called Apicius compiled some scripts which described recipes enjoyed by wealthy roman citizens. In his scrolls, Apicius tells us how the meals of wealthy Romans were separated into appetizers, entrees and desserts, a style of dining still practiced today. This early Roman chef describes how the cooks of Roman times used a wide range of spices and herbs, including some familiar names for example basil, rue and asafoetida. Later on in the 1400s, knights returning from the crusades brought us many new spices and herbs from Arab countries, including spices like coriander, parsley, and rosemary. The introduction of these new foods and spices led to a surge in books on cookery, many of which are kept safe in private libraries. For the next few years, the rich families of Europe tried to serve the most exotic meals, and as a consequence, the best chefs and their recipes were at a premium. Notwithstanding that, it was during the 1800s that cookery and recipe collections reached a high level of popularity. Mrs Isabella Beeton in the UK, and Fannie Farmer in the US, devoted their lives to assembling, testing, and writing down recipes common in their social group. By the advent of the twentieth century, recipe books were increasing in popularity mostly due to more people being able to read, people having increased leisure time and having more disposable income. |
We hope you enjoy this Chinese Pork & Peppers (Burros) recipe.
