This Week's Meals (1/4): Spicy Chinese Pork
All of this week's meals are recipes I've screwed up. But for the life of me, I can't remember what I screwed up. Still, it was good last time, should be better this time!
# Spicy Chinese Pork
Help! My Apartment has a Kitchen
2.0 servings
6.0 whole shiitake mushrooms
0.5 pound pork
2.0 tbsp soy sauce
1.0 tbsp water
4.0 tsp flour
0.5 tsp ground ginger
4.0 cloves garlic
1.0 medium onion
1.0 whole red bell pepper
2.0 whole scallions
2.0 tbsp vegetable oil
0.25 tsp red pepper flakes
2.0 tbsp vinegar
1.0 tsp sugar
4.0 ounces bamboo shoots
1 - Wash the fresh mushrooms and cut away and discard the bottom 1/4 inch of the stems.
2 - Slice the mushrooms thin and set aside.
3 - Cut the pork into thin slivers. Combine the soysauce, water, flour and ginger in a medium-size bowl and stir.
4 - Add the pork, stir and let marinate for 10 minutes.
5 - Peel and finely chop the garlic.
6 - Peel and thinly slice the onion.
7 - Wash the red bell pepper and cut it in half.
8 - Remove and discard the stem and seeds.
9 - Then slice the pepper into strips 1/4 inch wide and 2 inches long and set aside.
10 - Wash the scallions. Cut off the root tips and top 2 inches of the green ends and discard them.
11 - Cut the remaining white and green parts into 1/2 inch pieces. Set aside in a seperate dish.
12 - Heat half of the oil in a large wok or frying pan over high heat.
13 - Add the mushrooms, garlic, onion, red bell pepper and red pepper flakes and fry for about 2 minutes, stirring continuously.
14 - When the vegetables just begin to soften, transfer them to a plate.
15 - Heat the remaining half of the oil in the wok.
16 - Lift the pork from the marinade, add it to the wok and stir-fry for 3 minutes over high heat.
17 - Add the marinade from the bowl and bring to a boil. The mixture will thicken and have a slightly glossy sheen.
18 - Add the vinegar, sugar, bamboo shoots and scallions and cook, stirring for 1 minute.
19 - Return the rest of the vegetables to the mixture, heat through and serve.
This Week's Meals (1/4): Spicy Chinese Pork
All of this week's meals are recipes I've screwed up. But for the life of me, I can't remember what I screwed up. Still, it was good last time, should be better this time!
# Spicy Chinese Pork
Help! My Apartment has a Kitchen
2.0 servings
6.0 whole shiitake mushrooms
0.5 pound pork
2.0 tbsp soy sauce
1.0 tbsp water
4.0 tsp flour
0.5 tsp ground ginger
4.0 cloves garlic
1.0 medium onion
1.0 whole red bell pepper
2.0 whole scallions
2.0 tbsp vegetable oil
0.25 tsp red pepper flakes
2.0 tbsp vinegar
1.0 tsp sugar
4.0 ounces bamboo shoots
1 - Wash the fresh mushrooms and cut away and discard the bottom 1/4 inch of the stems.
2 - Slice the mushrooms thin and set aside.
3 - Cut the pork into thin slivers. Combine the soysauce, water, flour and ginger in a medium-size bowl and stir.
4 - Add the pork, stir and let marinate for 10 minutes.
5 - Peel and finely chop the garlic.
6 - Peel and thinly slice the onion.
7 - Wash the red bell pepper and cut it in half.
8 - Remove and discard the stem and seeds.
9 - Then slice the pepper into strips 1/4 inch wide and 2 inches long and set aside.
10 - Wash the scallions. Cut off the root tips and top 2 inches of the green ends and discard them.
11 - Cut the remaining white and green parts into 1/2 inch pieces. Set aside in a seperate dish.
12 - Heat half of the oil in a large wok or frying pan over high heat.
13 - Add the mushrooms, garlic, onion, red bell pepper and red pepper flakes and fry for about 2 minutes, stirring continuously.
14 - When the vegetables just begin to soften, transfer them to a plate.
15 - Heat the remaining half of the oil in the wok.
16 - Lift the pork from the marinade, add it to the wok and stir-fry for 3 minutes over high heat.
17 - Add the marinade from the bowl and bring to a boil. The mixture will thicken and have a slightly glossy sheen.
18 - Add the vinegar, sugar, bamboo shoots and scallions and cook, stirring for 1 minute.
19 - Return the rest of the vegetables to the mixture, heat through and serve.
