Chinese Pork and Peppers: Difference between revisions
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... |
No edit summary |
||
| Line 21: | Line 21: | ||
'''Notes''' | '''Notes''' | ||
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. | 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. | ||
[[category:Entrees]] | |||
Latest revision as of 00:07, 23 May 2008
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
- 1/3 c water
- 2 T shyoyu
- 1 T mirin
- 1 T sake
- 1/2 T sugar
Instructions
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.
Notes
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.