Ingredients
1 1/4 lb pork boneless loin or leg
1 tbsp plus 2 ts cornstarch
1 tsp salt
1 tsp soy sauce
1/2 tsp sugar
1 dash white pepper
8 oz chinese pea pods
3 green onions (with tops)
1 tbsp cold water
2 tbsp oil
1 tsp finely chopped garlic
16 oz straw mushrooms, drained
8 1/2 oz sliced bamboo shoots drained
1 tbsp dark soy sauce
1/4 cup chicken broth
Directions
Trim fat from pork loin. Cut pork with grain into 2x1-inch strips.
Cut strips across grain into 1/8-inch slices. Toss pork, 2 teaspoons
cornstarch, salt, soy sauce, sugar and white pepper in medium bowl.
Cover and refrigerate 20 minutes. Remove strings from pea pods and
place pea pods in boiling water. Cover and cook 1 minute. Drain.
Immediately rinse in cold water. Drain. Cut green onions diagonally
into 2-inch pieces. Mix together 1 tablespoon cornstarch and the cold
water. Heat wok or large heavy skillet until very hot. Add oil and
tilt wok to coat side. Add pork and garlic. Stir-fry 2 minutes or
until pork is no longer pink. Add mushrooms, bamboo shoots and dark
soy sauce. Stir-fry 1 minute. Stir in broth and heat to boiling. Stir
in cornstarch mixture. Cook and stir until thickened. Add green
onions and pea pods. Cook and stir 30 seconds.
Servings: 6 servings
Pork With Straw Mushrooms Recipe brought to you by Recipe Ideas
Categories: Meat; Mushroom; Pork; Vegetable
The History of Recipes
We can track the history of written recipes way back into history, certainly as far back as pharonic Egypt, and maybe even further. However, mostly, these old cook books were just basic pictorial recipes for preparing food.
In fact, the oldest recipe discovered, according to historians are a few tablets in the Sumerian language which describe 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 anyone who drank it feel blissful and exhilarated. Progressing into Roman times around 25BC a roman called Apicius compiled a few documents describing recipes enjoyed by his fellow Romans. In his scrolls, Apicius describes how the roman meals were split into starters, entrees and desserts, a style of dining still practiced today. Aspicius also describes how the early Romans used a wide range of spices, including some familiar names such as bay, rue and dill. Later on, there were two interesting books which were published in the 1300s - one book published under the title `Forme of Cury`, and another, similary named `Curye on Inglish`. Surprisingly, they are nothing to do with the indian curry that is popular today, but instead descriptions of the types of meals prepared for the rich and powerful of that period. Later on in the 1400s, knights returning from the crusades brought back many foods and spices from the holy land, including spices such as coriander, parsley, and rosemary. These new herbs and spices was responsible for an outbreak in books on cooking, many of which are kept safe in academic collections. For the next few years, the rich and powerful families of Europe competed with each other to serve the most extravagent meals, and consequentially chefs and their recipes were much in demand. Nevertheless, it was during the 1800s that fine cooking and recipe collections reached a high level of popularity. Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, devoted their lives to assembling, testing, and writing down recipes for their fellow cooks to enjoy. By the advent of the twentieth century, cookery publications are in high demand, as a result of better eduction, increased leisure time and having more money. The introduction of the TV brings us cooking programs and the demand for the accompanying recipe books. Which brings us neatly to the present day and the internet revolution, permitting everybody to access thousands of recipes just like those on this web site. |
We hope you enjoy this Pork With Straw Mushrooms recipe.
