Sandie would not be able to eat this as is because of the hot pepper flakes. I'm going to have to try it without them.
1 lb         Pork strips, well trimmed
Marinade:
1 Tbsp (15 mL) soy sauce (low sodium), 2 tsp (10 mL) EACH hoisin sauce; dry sherry
Sauce:
3/4 cup (175 mL) beef broth, 4 tsp (20 mL) dry sherry, 3 Tbsp (45 mL) soy sauce (low sodium), 2 tsp (10 mL) EACH hoisin sauce; red wine vinegar and grated orange rind, 1/2 tsp (2 mL) EACH hot pepper flakes and sugar, dash of pepper, 2 Tbsp (25 mL) cornstarch
Stir fry:
2 tsp (10 mL) canola oil, 1 tsp (5 mL) sesame oil, 1 large clove garlic; minced, 1 Tbsp (15 mL) grated ginger root, 2 sweet peppers (red, green or yellow) cut into strips, 1/3 lb (150 g) mushrooms; quartered, 2 green onions; sliced, 1/2 tsp (2 mL) EACH dried parsley; basil; and oregano
Pasta: 10 oz. dry pasta, cooked without salt
Combine marinade ingredients. Add pork strips and marinate in refrigerator at least 3 hours. Combine sauce ingredients in a separate bowl. In a large skillet, heat oils over medium high heat. Stir fry pork strips about 2 minutes; remove from skillet and keep warm. Add garlic and ginger; stir fry briefly. Add peppers and mushrooms; stir fry until crisp-tender, about 5 minutes. Stir sauce and add to skillet. Bring to a boil, stirring constantly. Add pork and green onions; simmer 5 minutes or until hot. Toss with herbs and cooked pasta.
Serves 4.
B. Ross Ashley
my website
my Livejournal
"It would be too painful to think that there are worlds somewhere
where I got everything right." Sulien, in _The King's Name_, by Jo Walton
1 lb         Pork strips, well trimmed
Marinade:
1 Tbsp (15 mL) soy sauce (low sodium), 2 tsp (10 mL) EACH hoisin sauce; dry sherry
Sauce:
3/4 cup (175 mL) beef broth, 4 tsp (20 mL) dry sherry, 3 Tbsp (45 mL) soy sauce (low sodium), 2 tsp (10 mL) EACH hoisin sauce; red wine vinegar and grated orange rind, 1/2 tsp (2 mL) EACH hot pepper flakes and sugar, dash of pepper, 2 Tbsp (25 mL) cornstarch
Stir fry:
2 tsp (10 mL) canola oil, 1 tsp (5 mL) sesame oil, 1 large clove garlic; minced, 1 Tbsp (15 mL) grated ginger root, 2 sweet peppers (red, green or yellow) cut into strips, 1/3 lb (150 g) mushrooms; quartered, 2 green onions; sliced, 1/2 tsp (2 mL) EACH dried parsley; basil; and oregano
Pasta: 10 oz. dry pasta, cooked without salt
Combine marinade ingredients. Add pork strips and marinate in refrigerator at least 3 hours. Combine sauce ingredients in a separate bowl. In a large skillet, heat oils over medium high heat. Stir fry pork strips about 2 minutes; remove from skillet and keep warm. Add garlic and ginger; stir fry briefly. Add peppers and mushrooms; stir fry until crisp-tender, about 5 minutes. Stir sauce and add to skillet. Bring to a boil, stirring constantly. Add pork and green onions; simmer 5 minutes or until hot. Toss with herbs and cooked pasta.
Serves 4.
B. Ross Ashley
my website
my Livejournal
"It would be too painful to think that there are worlds somewhere
where I got everything right." Sulien, in _The King's Name_, by Jo Walton
