Ingredients
1 1/4 lb boneless pork,cut in 3/4 strips
2 tbsp soy sauce
1/4 cup dorothy lynch home style or reduced, calorie dressing
4 tsp cornstarch,divided
5 tbsp salad oil,divided
1 package frozen pea pods,slightly thawed (6, oz)
2 tbsp water
1 can apricot halves,drained and sliced,r, eserving syrup (1
1 hot cooked rice
Directions
Place pork in a bowl. Combine soy sauce, dressing and 3 cornstarch
and pour over meat. Allow to marinate 15 minutes. Heat 4 tablespoons
oil in wok or large skillet. Drain pork, reserving marinade. Add pork
to wok and cook over high heat, stirring about 4-5 minutes or until
meat is done. Remove meat and set aside. Drain wok. Add remaining 1
tablespoon oil to wok. Add snow peas and stir-fry about 30 seconds.
Add water, cover and steam about 30 seconds. Stir in pork and
apricots. Dissolve cornstarch in reserved apricot syrup. Blend in
remaining marinade. Add to wok and heat, stirring until sauce
thickens. Serve each portion with 1/2 cup hot cooked rice.
585 calories per serving. (Dorothy Lynch Home Style)
Servings: 6 servings
Chinese Fruited Pork Recipe brought to you by Recipe Ideas
Categories: Asian; Chinese; Fruit; Meat; Pork
The History of Recipes
It is quite feasible to track the history of written cooking instructions far back into ancient history, in truth as far back into recorded history as pharonic Egypt, and potentially, even further back. Interesting though that is, generally, these early recipes were just very simple pictorial, hieroglyphic or cunieform recipes for preparing meals.
The truth of the matter is, the most ancient recipe discovered, according to academics are a few clay tablets in the Sumerian language which recount 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 people feel blissful. As we move into Roman times around 25BC a roman called Apicius created a collection of documents which described recipes prepared by the Romans. In his publication, he tells us how the roman meals were separated into hors d`oeuvres, entrees and desserts, a very modern way of dining. Aspicius also informs us how the Roman cooks were skilled in the use of a wide range of herbs and spices, including some familiar names such as bay, mint and asafoetida. Moving on, there were two interesting cookery books which were published in the fourteenth century - a cookery book published under the title `Forme of Cury`, and another called `Curye on Inglish`. Despite their titles, these books have no connection with the spicy food that we all know today, but instead descriptions of the types of meals eaten by the rich and wealthy people of the time. Later, in the 15th century, people returning from the crusades brought us many new foods and spices from the holy land, including spices like coriander, basil and rosemary. The introduction of these new culinary ideas created an outbreak in books on cooking, the majority of which are kept safe in academic collections. During the following few centuries, the rich and powerful families of the West tried to lay on the most extravagent banquests, and consequentially the best chefs and their recipes were much in demand. However, it wasn`t until the 1800s that fine cooking and cookery books reached a high level of popularity. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, devoted much of their lives to assembling, verifying, and writing down popular recipes of the day. By the advent of the 1900s, cookery books are increasing in popularity as a result of better eduction, people having increased spare time and having more disposable income. Like it or not, the introduction of TV gave us celebrity chefs and the demand for the spin-off recipe books. Which pretty much brings us to the present day and the invention of the internet, permitting us all to access massive numbers of recipes just like those on our web site. |
We hope you enjoy this Chinese Fruited Pork recipe.
