Wednesday, February 17, 2010

Asian noms


One of my favorite cuisines is Asian food.  Thai, Chinese, it.  I made my own Pad Thai and egg rolls before starting this blog and they came out AMAZING, so I'll have to repeat those some day and post pics.  Tonight I made Apple and Pork Stir-fry with Ginger.  Nom!

From's recipe.

Apple and Pork Stir-fry with Ginger

2 Tbsp. peach jam, preferably fruit sweetened
2 Tbsp. reduced sodium soy sauce
2 Tbsp. water
1/2 tsp. cornstarch
1 1/2 tsp. dark toasted sesame oil
1 Tbsp. finely minced fresh ginger root
1/2 pound (8 ounces) pork tenderloin, cut into thin strips
1 1/2 tsp. canola oil
1 cup chopped red bell pepper
1 cup chopped green bell pepper
1 cup chopped yellow bell pepper
1 can (8 ounces) sliced water chestnuts, drained
2 firm apples, such as Fuji or Gala, cut into one-inch pieces
1/2 cup scallions, thinly sliced
Freshly ground black pepper, to taste

1. In small bowl, combine jam, soy sauce, water and cornstarch. Set aside. 
2. In large non-stick skillet, heat sesame oil over medium high heat. Add pork and ginger and stir-fry until pork is browned and just cooked through, about 3-5 minutes.
3. Transfer pork and ginger to bowl with slotted spoon. Add canola oil to skillet. Stir-fry peppers, water chestnuts, and apples until peppers are crisp tender, about 3 minutes. 
4. Add pork back to skillet along with scallions. Stir-fry 30 seconds. Add jam mixture. Continue to stir-fry 30 seconds to one minute, or until sauce thickens. Season to taste with black pepper.

Makes 4 servings (2 oz cooked pork per serving).


This was one of the few recipes I've made without changing anything.  It was really really good!  Very colorful, lots of fruit and veggies (far more of those than meat).  I thoroughly enjoyed it and could have eaten lots more.  Prof. Peanutbutter liked it, but isn't a huge fan of fruits in his dinner, and would have preferred some rice with it.

Chef Shorty: 4 noms
Prof. Peanutbutter: 3.5 noms


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