Pork Stir Fry

This recipe had been saved in my favourites for a long time already and I decided that I better make it already! And we were not sorry, my kids gobbled this up and asked if I would make it again for dinner. My 7 year old daughter asked if I would give her the recipe when she's a mommy so she can make it for her kids, lol. I think she liked it! And it's quite easy to make, which in my books always makes it a plus.



Pork Stir Fry

1/2 cup soy sauce
1/2 cup chicken broth
2 teaspoons dark Asian sesame oil
3 tablespoons rice vinegar
2 teaspoons sugar
2 teaspoons cornstarch
1 pound boneless pork, cut into 2 x 1/2 x 1/4-inch strips
2 tablespoons vegetable oil
1/2 cup thinly sliced green onion
1 tablespoon finely chopped garlic
3 cups thinly sliced cabbage (about 1/4 head cabbage)
1 sweet pepper, red or yellow, cored, seeded and cut into small strips

Stir together soy sauce, broth, sesame oil, vinegar and sugar in a small bowl. Pour 1/4 cup of the marinade into a medium-size bowl; stir in cornstarch. Add pork; toss to coat. Set aside to marinade 20 minutes. Reserve remaining marinade in the small bowl.

Meanwhile, heat 1 tablespoon oil in a wok or large skillet over high heat. Add marinated pork; cook, stirring constantly, until pork is no longer pink, 2 to 3 minutes. Remove pork to a bowl. Wipe any residue from wok. Heat remaining tablespoon oil in wok. Add green onion and garlic; cook, stirring, 1 to 2 minutes. Add cabbage and pepper strips; cook 1-2 minutes. Return pork to wok. Pour in reserved marinade. Add noodles of your choice (I used stir fry noodles; toss to combine and heat through.

Enjoy!
Tina

Tropical Pork Chops

Sunday dinner rolled around and I wasn't sure what to make. A quick search on All Receips and 30 minutes later we had this, and it was good! I cut the pork into strips instead of leaving them whole, and I didn't have any pineapple tidbits in the house but it was still a great meal.



Tropical Pork Chops

1/3 cup ketchup
2 tablespoons prepared mustard
2 tablespoons brown sugar
1 tablespoon vinegar
1 1/2 teaspoons soy sauce
1/8 teaspoon garlic salt
1/8 teaspoon onion salt
dash cayenne pepper
4 boneless pork loin chops cut into strips
salt and pepper to taste
1/4 cup chopped onion
2 garlic cloves, minced
1 tablespoon vegetable oil
1/3 cup water
1/4 cup pineapple tidbits

In a saucepan, combine the first eight ingredients. Cover and simmer until sugar is dissolved, about 5-10 minutes. Remove from the heat and set aside. Season pork chops with salt and pepper. In a skillet, cook pork, onion and garlic in oil until meat is browned. Add water and reserved sauce. Cover and cook over medium-low heat for 20-25 minutes or until the meat is no longer pink, adding more water if needed. Stir in pineapple and heat through. Serve over rice.

*Note: Next time I make this I will add more water and let everything simmer together for 45-60 minutes to tenderize the pork.

Enjoy!
Tina

General Tso's Chicken

What a treat this dinner was! I was in the mood for something different compared our usual menu the other day and this recipe came to mind. It's actually quite easy to make and delivers on the taste! Next time I make this I will use less ginger, I might even eliminate it since I'm not a huge fan of ginger. But it was still great the way it was!




General Tso's Chicken

Marinade:
1/2 cup hoisin sauce
1/4 cup white vinegar
3 tablespoons soy sauce
3 tablespoons sugar
1 tablespoon cornstarch
1 1/2 cups water
4 boneless, skinless chicken breasts cut into bite size pieces (about 1 1/2 pounds)

Whisk all the ingredients together until blended. Put about 6 Tbsp of this marinade into a ziplock bag and add the chicken, let this marinade together for 30 minutes.

1 tablespoon vegetable oil
4 garlic cloves, minced
2 tablespoons grated fresh ginger (too much for my taste buds)
1/2 teaspoons red pepper flakes

While the chicken is marinating heat the oil in a large skillet. Saute the garlic, ginger and red pepper flakes until fragrant. Add the remaining marinade and simmer until dark and thickened. Set aside.

Coating & frying:3 large egg whites
1 1/2 cups cornstarch
1/2 cup unbleached all purpose flour
1/2 teaspoon baking soda
1-2 green onions, thinly sliced for garnish

To prepare the chicken for frying, beat the eggs whites until foamy. Combine the cornstarch, flour, and baking soda. Coat the chicken in the egg whites and than toss with the cornstarch mixture until well coated. Set the coated chicken onto a baking pan until all the pieces are coated.

Heat your oil of choice and fry the chicken pieces for about 5 minutes until done. Transfer to a dish with a paper towel in it to catch the extra grease.

Pour the warm sauce in a large bowl and toss with the chicken. Serve with your favourite rice and vegetables and you have a great meal!

*Note: The original recipe asked for 2 Tbsp of cornstarch for the marinade, I wanted it a little thinner so that it would serve as a sauce for the rice as well. I also wanted extra sauce so I made 1 1/2 times the marinade recipe.
Enjoy!
Tina