Jun 28 2005
Recipe: Now that was better than expected ….
The standard “what’s for dinner” discussion lead to a vague desire for something asian. Since as this is my forte more than
This needs to be started about two hours before serving.
Ingredients:
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2 lean pork chops – trim off all the fat, bone and gristle. (save all that for making broth, not a part of this dish)
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Hoisin sauce
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Soy sauce
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Greens from three Spring Onions
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Lemon juice
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Sesame seed oil.
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Sesame seeds
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Red Hungarian sweet pepper
Prodecure:
Prep-marinade
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Cut what’s left of the pork chops into long thin strips, about 3/8ths of an inch wide and the length of the chop. Place in a small bowl. Add in about one tablespoons of Hoisin sauce, a few dashes of lemon juice, one tablespoons of soy sauce, and a small dash of sesame seed oil. Mix well then put in the fridge to marinade for at least one hour.
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Chop the Spring Onion greens to about the same length as the pork strips. Do not mince them! Save the bulbs for a salad or something, you won’t be using them for this dish.
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After dressing the pepper, chop it into medium pieces. Set everything aside until the marinade is done.
Cook:
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Take the marinaded pork from the fridge.
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Heat a #8 skillet (or a medium wok) to one notch below max heat. Wet it with peanut oil.
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Take the strips of pork and arrange them on the hot skillet then pour in the marinade too,
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Add the sweet pepper chunks and a dusting of crushed red hot chili pepper.
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Stir-fry until the pork is ~90% cooked.
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Then add two tablespoons hoisin sauce, two tablespoons soy sauce, and a dash of sesame seed oil. Stir in well.
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Add the spring onion greens and stir in well, making sure that they are all well coated with sauce.
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Stir-fry more until the onion greens just begin to wilt. Add a few dashed of seseme seeds for presentation.
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Then remove from heat.
Serve with steamed rice and enjoy.
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