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- Pork with peppers-Chinese food and natural health for September 20 2014
Pork with peppers-Chinese food and natural health for September 20 2014
Pork with Peppers
Ingredients for pork with Peppers/ 4 people
400g pork fillet
1small red bell pepper
1small yellow pepper
1onion
2cloves of garlic
2teaspoons sugar
2teaspoons cornstarch
2tablespoons soy sauce
1tablespoon fish sauce
1pinch of chili paste
3tablespoons peanut oil
Somecoriander powder
achievement
difficulty easy
preparation 10 mins
baking 15 mins
Totaltime 25 minutes
PREPARATION pork with peppers
1Cut the pork into strips. Peel and finely chop the onion and garlic. Discardthe peppers their stalk and open them in half to remove the seeds. Rinse andslice into thin strips.
2Pour 1 tablespoon oil in a wok soup. When hot, stir-gently melt the onion andgarlic for 5 minutes, then set aside on a plate.
3Add to wok with remaining oil and turn up the heat. Saute pepper strips for 1minute, then add the meat and cook for 3 minutes, stirring regularly.
4Stir in the melted onion. Sprinkle with sugar. Add the soy sauce, fish sauceand chili paste. Dissolve cornstarch in 10 ounces of water and pour, stirring constantlyuntil thickened.
Finally
Sprinklepork with pepper with a little cilantro and serve hot.
Ingredientsfor Cranapana Bread (Original) Recipe
2-1/ 2 c Self-rising flour
1 c Sugar
2tb Salad oil
3/4 c Milk
2Eggs
1lg Ripe banana; mashed
1 c Chopped cranberries
1Apple; peeled and chopped
1/2 c Chopped walnuts
1/4 c Raisins
CranapanaBread (Original) Preparation
Mixfirst 6 ingredients in a wide bowl. Fold in cranberries, apple, walnuts, andraisins. Spoon Into greased 9 × 5 inch loaf pan-. Bake at 350 ° F. for 60minutes. Optional topping: Mix together confectioners sugar and cream to make aglaze; Spread over cooled loaf. NOTES: Per unglazed Slice: 195 calories, 5.2 g. fat, 26% calories from fat of 28 mg.cholesterol.
Ingredientsfor Pot Roast with Horseradish Sauce Recipe
4 lb Beef chuck cross ribpot
-roast,boneless
2tb Cooking fat
Salt
Pepper
1/2 c Onion, chopped
2-1/4 c Tomato juice
1/4 c Prepared horseradish
2tb Dry sherry wine
PotRoast with Horseradish Sauce Preparation
1.In a Dutch oven, or large pan with a tight-fitting cover, brown meat in fat.Season with salt and pepper and remove from pan. Pour off fat drippings. 2.Cook onions in drippings remaining in pan until soft but not browned; stiroften. Add tomato juice, horseradish, and wine; mix well. Return meat to pan.3. Cover and simmer for 2 1/2 to 3 hours or until done. (Or cook in a 325F oven for same amount of time.) Turn meatonce to cook it evenly throughout and baste with sauce. Skim off excess fat. 4.If sauce is too thin, remove meat to a platter and keep warm. Mix 2 tablespoosnflour in 1/3 cup cold water. Add mixture slowly to sauce. Bring to a boil,stirring constantly, and cook until thickened, about 3 minutes. Taste sauce andcorrect seasoning, if necessary, with salt and pepper. 5. If sauce needs only alittle thickening, remove meat, skim off excess fat, and simmer, uncovered, fora few minutes. 8. Slice meat and serve sauce.
