https://recipes.cox5.com/index.php?action=history&feed=atom&title=Chinese_Pork_and_PeppersChinese Pork and Peppers - Revision history2026-09-21T23:31:37ZRevision history for this page on the wikiMediaWiki 1.46.0https://recipes.cox5.com/index.php?title=Chinese_Pork_and_Peppers&diff=151&oldid=prevJennifer at 00:07, 23 May 20082008-05-23T00:07:44Z<p></p>
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<tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>Easy way to cut pork is to freeze it first. Just be sure that it is thawed by the time you marinate the pork. Also, for simplicity's sake, look for canned julienned bamboo, or at least canned bamboo shoots.</div></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>Easy way to cut pork is to freeze it first. Just be sure that it is thawed by the time you marinate the pork. Also, for simplicity's sake, look for canned julienned bamboo, or at least canned bamboo shoots.</div></td></tr>
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</table>Jenniferhttps://recipes.cox5.com/index.php?title=Chinese_Pork_and_Peppers&diff=47&oldid=prevValerie: New page: =='''Chinese Pork and Peppers'''== '''Ingredients''' * 1/2 lb pork, julienned * 1/2 t salt * 1 T sake * cornstarch, dry * 150 g bamboo, julienned (3/4 c) * 2 green peppers, julienned * 1...2007-09-10T02:59:30Z<p>New page: =='''Chinese Pork and Peppers'''== '''Ingredients''' * 1/2 lb pork, julienned * 1/2 t salt * 1 T sake * cornstarch, dry * 150 g bamboo, julienned (3/4 c) * 2 green peppers, julienned * 1...</p>
<p><b>New page</b></p><div>=='''Chinese Pork and Peppers'''==<br />
<br />
'''Ingredients'''<br />
* 1/2 lb pork, julienned <br />
* 1/2 t salt<br />
* 1 T sake<br />
* cornstarch, dry<br />
* 150 g bamboo, julienned (3/4 c)<br />
* 2 green peppers, julienned<br />
* 1/3 c water<br />
* 2 T shyoyu<br />
* 1 T mirin<br />
* 1 T sake<br />
* 1/2 T sugar<br />
<br />
<br />
'''Instructions'''<br />
Marinate pork in 1/2 t salt and 1 T sake for 15 minutes. Pat in cornstarch. Stir fry pork. Add bamboo. After well heated, add sauce, heating till boiling. Add peppers, heating till barely soft. <br />
<br />
<br />
'''Notes'''<br />
Easy way to cut pork is to freeze it first. Just be sure that it is thawed by the time you marinate the pork. Also, for simplicity's sake, look for canned julienned bamboo, or at least canned bamboo shoots.</div>Valerie