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
Transcribed cooking instructions as an idea can be found back into history, certainly as far back into history as early Egypt, and quite possibly further than that. However, these, ancient recipes were just very basic pictorial instructions for preparing food.
In an interesting twist, the oldest recipe in existence, according to Professor Solomon Katz, are some stone tablets in ancient Sumerian which describe 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 wonderful and blissful. Progressing into Roman times 25BC a man called Apicius compiled a few scripts detailing recipes enjoyed by the Romans. In his works, Apicius tells us how the meals of wealthy Romans were separated into hors d`oeuvre, main meal and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Additionally, he recounts how the early Romans used many herbs and spices, including many that are still in use today for example basil, rue and parsley. Later on, in the 15th century, knights returning from the crusades brought us a variety of foods and herbs from Arab countries, including spices like basil and coriander. The introduction of these new foods and spices prompted an eruption in books on cookery, some of which are kept safe in private collections. Over the succeeding few hundred years, the wealthy families of Wesstern Europe competed to serve up the most extravagent meals, and as a consequence, the best chefs and their recipe collections were highly sought after. Nevertheless, it wasn`t until the 19th century that fine cooking and recipe publications became popular. Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, spent years to collating, verifying, and publishing recipes of the day. By the arrival of the 1900s, cook books are increasing in popularity mostly as a result of increased literacy, leisure time and disposable income. |
We hope you enjoy this Chinese_ Stir Fry Pork & Peppers recipe.
