welcome

Come along with me as I journal about my latest cooking and gardening adventures. Discover what grows in my zone five garden, and see what new recipes I try from my cookbook collection each week.



As I share recipes and information from my kitchen, I invite readers to comment and share ideas along with me in this blog. I am looking to increase followers to my blog, so that I may learn more about cooking and gardening.



Since moving to Midland, Michigan, I have been reading and researching many cooking journals, cookbooks and collected recipes from the past thirty years. Organizing pictures of gardens I enjoy has also been a joy for me, as I continue to learn about garden design and horticulture.

angel food cakes

angel food cakes
this kitchen is seasoned with love

Sunday, December 16, 2012

asian pork and vegetables

here is your template for any Asian entree;  just substitute the lean meat, the chopped vegetables and the crunchy additions.  this is a very easy recipe that is easily adapted to your own selections and preferences.

begin with your lean meat.  i chose thin strip of pork, but beef or chicken could also be used.  prepare about 1/2 pound of your choice of meat.  mix the meat with 2 tablespoons low sodium soy sauce, 1 tablespoon sherry or red wine, and 1 teaspoon cornstarch.

next, prepare your choice of vegetables for the stir fry.  i chose broccoli, red pepper and white onion.  other choices would be:  any green vegetable, carrots, or cauliflower.  use about 2 cups of these total.  then, for a crunch to the dish, add 1/2 cup of bamboo shoots, water chestnuts, bean sprouts or even sliced celery.  any of these will work in the dish.  i used celery.

add about 2 tablespoons of canola oil to an electric skillet or wok, and stir fry your meat first, adding the vegetables and crunchy additions.  this entree comes together in a matter of minutes and is typically enjoyed by everyone.

serve with rice or lo mein noodles. 

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