Ingredients
3/4 lb lean ground pork
2 cup fresh mushrooms, sliced
1 cup carrots, shredded
1/2 cup green pepper, cut into strip
2 cl garlic, minced
1 tbsp cornstarch
1 cup chicken broth
1 tbsp soy sauce
1 tsp ginger root, grated
1/4 tsp crushed red pepper
1/4 tsp curry powder
2 cup cooked spaghetti
2 cup bean sprouts
1/2 cup green onion, sliced
Directions
In a large skillet cook pork, mushrooms, carrots, green pepper,
and ga till meat is no longer pink and vegetables are tender. Drain
off fat. Sti cornstarch into meat mixture. Stir in chicken broth, soy
sauce, ginger roo crushed red pepper, and curry powder. Cook and
stir till thickened and bub green onion; heat through. If desired,
garnish with additional sliced gree onion.
Preparation Time: New D
Servings: 4 servings
Pork Lo Mein Recipe brought to you by Recipe Ideas
Categories: Asian; Chinese; Meat; Pork
The History of Recipes
Transcribed cooking instructions as an idea can be found way back into the distant past, at least as far as the ancient Egyptians, and potentially, even further back. Interesting though that maybe, generally, these early recipes were just very simple hieroglyphic recipes for preparing food.
Interestingly, the most ancient recipe found, according to historians is a collection of stone tablets in the Sumerian language describing 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 drank it feel wonderful and blissful. Later on, in Roman times 25BC a roman called Apicius compiled a collection of scripts showing how to cook the recipes cooked by his fellow Romans. In his publication, Apicius tells us how the roman meals were split into appetizers, entrees and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. He also tells us how the ancient chefs were skilled in the use of a good variety of aromatic flavors, including a few you will know such as thyme, rue and parsley. In the fifteenth century, knights returning from the crusades brought back a variety of foods, spices and herbs from the East, including spices like coriander, parsley, and rosemary. These new culinary innovations led to an outbreak in manuscripts on cooking, the majority of which are now in academic collections. During the succeeding few hundred years, the rich and powerful families of Europe strove to offer the best banquets, and as a result the best chefs and their recipes were greatly in demand. Notwithstanding that, it was during the 1800s that cooking and cookery books rose to prominence. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, devoted much of their lives to collecting, trying out, and writing down recipes for their fellow cooks to enjoy. By the arrival of the 1900s, cookery publications are greatly in demand due to increased literacy, people having increased leisure time and having more money. Like it or not, the introduction of television brings us TV chefs and the spin-off recipe books. And that pretty much brings us to the present day and the invention of computers and the internet, permitting us all to access massive numbers of recipes such as those found on sites such as the one you are reading now. |
We hope you enjoy this Pork Lo Mein recipe.
