Sweet and Spicy Pork
3 tablespoons lite soy sauce
2 teaspoons cornstarch
2 tablespoons water
2 tablespoons vegetable oil
1 teaspoon sugar
1 large red or green pepper, cut into
1 pound boneless pork loin, cut into
¼-inch slices
¼-inch strips
1 tablespoon minced fresh ginger
1 8-ounce can pineapple chunks,
2 cloves garlic, minced
drained, juice reserved
¼ teaspoon crushed red pepper
Combine soy sauce, 1 tablespoon water, and sugar in medium bowl. Add pork and stir. Refrigerate, covered, for 30 minutes to 1 hour,
stirring occasionally. Remove pork and pat dry. Combine cornstarch and reserved pineapple juice in small bowl. Set aside.
Preheat wok at 375°F for 5 minutes. Add 2 teaspoons oil and heat until just smoking. Add half of pork evenly to the center of the wok.
Cook, without stirring, for 30 seconds to 1 minute, then stir and cook until browned. Transfer pork to clean bowl. heat 2 teaspoons oil
and repeat with remaining pork.
Reduce heat to 300°F. Add remaining 2 teaspoons oil and heat. Add pepper; cook, stirring frequently, until pepper begins to just soften,
2 to 4 minutes. Add remaining 1 tablespoon water and continue to cook until crisp tender, 1 to 2 minutes more. Push pepper to sides
of wok; add garlic, ginger, and crushed red pepper to center of wok and cook for 15 to 30 seconds. Return pepper to center of wok and
combine with garlic, ginger, and crushed red pepper. Return pork and any juices to wok, stir to combine. Add pineapple and reserved
pineapple juice mixture to wok. Cook, stirring constantly, until thickened, about 30 seconds.
4 servings
Chinese Mushrooms and Noodles
6 ounces rice stick noodles*
2 cloves garlic, minced
½ teaspoon sesame oil
½ cup sliced green onions, white and green
1 tablespoon vegetable oil
parts
8 ounces shiitake mushrooms, stemmed
3 tablespoons beef broth
and sliced
2 tablespoons lite soy sauce
8 ounces oyster mushrooms, sliced
Bring 8 cups of water to a boil in a large pot. Add noodles; cook until noodles are al dente, 5 to 6 minutes. Pour out hot water and add
several changes of cold water to remove starch. Drain noodles and return to pot. Add sesame oil and toss to combine. Reserve. Preheat
wok at 300°F for 5 minutes. Add vegetable oil and heat. Add mushrooms; stir-fry 1 minute. Add green onions and garlic; stir-fry
1 minute. Stir in broth, soy sauce, and reserved noodles. Cook until mushrooms are tender and mixture is heated through.
4 servings
Shrimp and Scallops with Hoisin Sauce
2 tablespoons hoisin sauce*
½ pound large shrimp, peeled and
2 tablespoons rice vinegar
deveined
1 tablespoon soy sauce
½ pound large scallops
1 teaspoon cornstarch
2 teaspoons minced fresh ginger
1½ teaspoons brown sugar
2 cloves garlic, minced
2 tablespoons vegetable oil
¼ cup minced fresh cilantro, loosely packed
Combine hoisin sauce, vinegar, soy sauce, cornstarch, and brown sugar in small bowl. Reserve.
Preheat wok at 350°F for 5 minutes. Add oil and heat. Add shrimp and scallops; stir-fry until shrimp turn pink and scallops are just
tender, about 1 minute. Push shrimp and scallops to sides of wok; add ginger and garlic to center of wok and cook for 15 to 30 seconds.
Return shrimp and scallops to center of wok and combine with ginger and garlic. Pour reserved sauce into wok, stirring well before
adding. Cook, stirring constantly, until thickened, about 30 seconds. Top with cilantro. Serve over rice.
4 servings
* These ingredients can be found in the ethnic foods section of the supermarket.
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