Ingredients
3 pinch five spice powder
2 tbsp dry sherry or sake
2 tbsp light soy sauce
1 garlic clove, crushed
1 piece ginger root, peeled, chopped, (1)
1 lb pork tenderloin, cut in thin strips
2 onions
1/4 cup corn oil
1 red bell pepper, seeded, cut in thi, n strips
1 green bell pepper, seeded, cut in t, hin strips
3 oz button mushrooms, sliced
6 canned whole water chestnuts, slice, d
2 tsp cornstarch
2/3 cup chicken stock
1 leek curls (opt)
1 green onion curls (opt)
Directions
In a bowl, combine Five Spice Powder, sherry, soy sauce, garlic and
ginger. Add pork, stir well and let stand 30 minutes. Cut onions in
eighths and separate in layers. Heat 2 tablespoons of oil in a
skillet or wok. Drain pork, reserve marinade. Add pork to oil and
stir-fry 5 minutes. Remove from skillet and keep warm.
Add remaining oil to skillet. Add onions, bell peppers, mushrooms and
water chestnuts. Stir-fry 3 minutes. Add vegetable mixture to pork.
Blend cornstarch with reserved marinade and 2 tablespoons of stock.
Add remaining stock to skillet and bring to a boil. Add cornstarch
mixture and cook 2 minutes, stirring constantly. Add pork and
vegetables to stock and heat through, stirring constantly. Garnish
with leek and green onion curls, if desired, and serve hot.
Servings: 4 servings
Chinese: Stir-Fry Pork & Peppers Recipe brought to you by Recipe Ideas
Categories: Asian; Chinese; Meat; Pork; Vegetable
The History of Recipes
Historians have found proof that recipes existed far back into distant history, in fact as far as the Egypt of the Pharoahs, and maybe even further. Interesting though that maybe, these, ancient cook books were just simple pictorial instructions for meal preparation.
Interestingly, the most ancient recipe discovered, according to food historians are some tablets in Sumerian 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 having made drinkers feel `exhilarated, wonderful and blissful`. Closer to modern times, we find two books published in the 1300s : a book titled `Forme of Cury`, and another, similary named `Curye on Inglish`. Although the titles sound familiar, these books have no connection with the indian food that is popular today, but rather descriptions of the types of meals on the menus of the upper classes of the time. During the succeeding few hundred years, the powerful and wealthy strove to lay on the most extravagent banquests, and consequentially chefs and their collection of recipes could command a high salary. Even so, it wasn`t until the 19th century that haute cuisine and recipe collections became really popular. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, spent years to collating, verifying, and recording the recipes of their peers. Like it or not, the introduction of television gave us celebrity TV chefs and the demand for the spin-off recipe books. And that neatly brings us to the present day and the invention of computers and the internet, permitting everyone to access massive numbers of recipes like the ones you can find on our web site. |
We hope you enjoy this Chinese_ Stir Fry Pork & Peppers recipe.
