Ingredients
1/4 cup ketchup
1/4 cup apple juice
2 tbsp apricot fruit spread
1 tbsp apple cider vinegar
1 tsp minced ginger
3/4 lb boneless pork loin chops,
1 cut into 3/4-inch cubes
1 lb package frozen snow peas or
1 cup fresh, rinsed and ends
1 trimmed
1 (8 oz can pineapple chunks,
1 drained
1 (5 oz) can sliced water
1 chestnuts, drained
2 carrots, shredded
Directions
In a small saucepan over medium heat, cook ketchup, juice, fruit
spread, vinegar and ginger, stirring constantly, until spread has
melted and sauce is slightly thickened, about 2 to 3 minutes. Coat a
nonstick skillet with nonstick cooking spray and heat over
medium-high heat for 1 minute. Add pork; saute until lightly browned
and almost cooked through, about 6 minutes. Reduce heat to medium.
Add peas and cook just until peas are crisp tender, about 5 minutes.
In a bowl, combine pork mixture, pineapple, water chestnuts and
sauce. Add carrots and toss. Serve warm or chilled. Makes 4 servings.
Per serving: Calories 287 Fat 8g Cholesterol 40 mg Sodium 161 mg
Percent calories from fat 26% Source: "Quick and Healthy, " Fall 1996
Dallas Morning News 10/2/96 Typos by Bobbie Beers
Servings: 4 servings
Chinese Sweet & Sour Pork Salad Recipe brought to you by Recipe Ideas
Categories: Asian; Chinese; Meat; Pork; Salad
The History of Recipes
Academics have proved the existence of recipes far back into distant history, in truth as far as the Egypt of the Pharoahs, and possibly even further than that. In practice though, in the main part, these early recipes were just basic hieroglyphic or cunieform instructions for preparing meals.
Fascinatingly, the most ancient recipe in existence, according to Professor Solomon Katz, are some stone tablets in the Sumerian language which recount the baking 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 wonderful. As we move into The time of the roman empire 25BC a roman called Apicius created some scripts which described recipes prepared by wealthy roman citizens. He describes how the meals of wealthy Romans were split into hors d`oeuvres, entrees and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Additionally, he informs us how the Roman chefs made use of many herbs, including a few that are still present in modern kitchens such as bay, rue and dill. As our culinary historical trip moves to more modern times we find two interesting cookery books published in the 14th Century - one book titled `Forme of Cury`, and another named `Curye on Inglish`. The titles are a little misleading though, these books have no connection with the spicy food that is served today, but rather accounts of the types of food enjoyed by the upper classes of those days. In the 15th century, people returning from the crusades brought back many new foods and spices from Arab countries, such as coriander, parsley, and rosemary. The introduction of these new tastes caused an outbreak in manuscripts on cookery, the majority of which are now in private cookery archives. By the arrival of the twentieth century, cookbooks are increasing in popularity as a result of more people being able to read, people having more free time and being a little richer. |
We hope you enjoy this Chinese Sweet & Sour Pork Salad recipe.
