Ingredients
1/4 lb boneless lean pork
4 tsp cornstarch, divided
3 tbsp kikkoman lite soy sauce - divided
1 tsp minced fresh ginger root
2 tsp distilled white vinegar
1/4 tsp garlic powder
2 tbsp vegetable oil, divided
1 onion, sliced
1 carrot - diagonally thinly sliced
1/3 cup unsalted roasted peanuts
Directions
Slice pork into thin, narrow strips. Combine 2 teaspoons _each_
cornstarch and lite soy sauce, ginger and pork; let stand 15 minutes.
Meanwhile, combine remaining 2 teaspoons cornstarch, 2 Tbsp. plus 1
teaspoon lite soy sauce, vinegar, garlic powder and 1/2 cup water;
set aside. Heat 1 Tbsp. oil in hot wok or large skillet over high
heat. Add pork and stir-fry 2 minutes; remove. Heat remaining 1
Tbsp. oil in same pan. Add onion and carrot; stir-fry 2 minutes. Add
zucchini; stir-fry 2 minutes. Add pork and soy sauce mixture. Cook,
stirring, until sauce boils and thickens. Stir in peanuts.
Makes 2 to 3 servings
Source: The Art of Stir-Frying Made Easy with Kikkoman Sauces
Reprinted with the permission of Kikkoman International Inc.
Electronic format courtesy of Karen Mintzias
Servings: 2 servings
Pork & Peanut Stir-Fry Recipe brought to you by Recipe Ideas
Categories: Asian; Chinese; Meat; Pork
The History of Recipes
We are able to read the history of `recipes` far back into the far past, in fact as far back as the Egypt of the Pharoahs, and potentially, even further back. Having said that, mostly, these early records were just simple hieroglyphic or cunieform instructions for meal preparation.
The truth of the matter is, the most ancient recipe found, according to Professor Solomon Katz, are some clay tablets in ancient Sumerian which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel blissful and exhilarated. As we move on, we find some interesting books published in the fourteenth century ; one book titled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Don`t be fooled by the titles though, they are unconnected to the curry that is served today, but instead recipes for the types of meals prepared by the chefs of the rich and wealthy people of that time. During the next few centuries, the families of Europe strove to offer the most extravagent banquests, and as a result the best chefs and their recipe collections were greatly in demand. Notwithstanding that, it was during the nineteenth century that cooking and cookery books became popular. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the US, dedicated the best years of their lives to collating, trying out, and recording recipes to allow everyone to enjoy them. By the advent of the 20th century, cookbooks were greatly in demand as a result of increased literacy, people having increased spare time and being a little richer. |
We hope you enjoy this Pork & Peanut Stir Fry recipe.
