Sweet and Sour Pork with Peaches
Jun. 18th, 2004 06:41 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
pegkerrSince ![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-userinfo.gif)
naomikritzer asked:
1 Lb boneless pork
1 cup peach or apricot nectar
1/3 cup honey
[note: I didn't have any peach nectar the other night, so I substituted the syrup from a can of peaches and, since it was sweetened, cut the honey)
1/3 cup red wine vinegar
2 TB cornstarch
1 TB soy sauce
1 medium carrot, bias cut
1 stalk celery, bias cut
1 medium green bell pepper, cut into 1/2 inch pieces or 3/4 cup sugar snap peas (with pods)
4 medium peaches or nectarines, sliced (fresh is better, but canned will do if necessary)
hot cooked rice.
Partially freeze pork; cut on the bias into thin strips. For sauce, stir together peach or apricot nectar, honey, vinegar, cornstarch and soy sauce. Set aside.
Preheat a wok or large skillet over high heat; add cooking oil (add more as necessary during cooking.) Sitr-fry carrot in hot oil for 1 minute. Add celery; stir-fry 1 1/2 minute. Add green pepper (or sugar snap peas); stir-fry 1 1/2 minute or until vegetables are crisp-tender. Remove vegetables from wok.
Add half of the pork ot the wok and stir-fry about 3 minutes until pork is no longer pink. Remove pork. Stir-fry remaining pork about 3 minutes. Return all pork to the wok and push it from the center of the wok.
Stir sauce and add it to the wok. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Return vegetables to the wok and stir ingredients to cover with sauce. Gently add peaches (or nectarines) to wok. Cover and cook for 2 minutes. Serve immediately over hot cooked rice. Serves four.
naomikritzer asked:1 Lb boneless pork
1 cup peach or apricot nectar
1/3 cup honey
[note: I didn't have any peach nectar the other night, so I substituted the syrup from a can of peaches and, since it was sweetened, cut the honey)
1/3 cup red wine vinegar
2 TB cornstarch
1 TB soy sauce
1 medium carrot, bias cut
1 stalk celery, bias cut
1 medium green bell pepper, cut into 1/2 inch pieces or 3/4 cup sugar snap peas (with pods)
4 medium peaches or nectarines, sliced (fresh is better, but canned will do if necessary)
hot cooked rice.
Partially freeze pork; cut on the bias into thin strips. For sauce, stir together peach or apricot nectar, honey, vinegar, cornstarch and soy sauce. Set aside.
Preheat a wok or large skillet over high heat; add cooking oil (add more as necessary during cooking.) Sitr-fry carrot in hot oil for 1 minute. Add celery; stir-fry 1 1/2 minute. Add green pepper (or sugar snap peas); stir-fry 1 1/2 minute or until vegetables are crisp-tender. Remove vegetables from wok.
Add half of the pork ot the wok and stir-fry about 3 minutes until pork is no longer pink. Remove pork. Stir-fry remaining pork about 3 minutes. Return all pork to the wok and push it from the center of the wok.
Stir sauce and add it to the wok. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Return vegetables to the wok and stir ingredients to cover with sauce. Gently add peaches (or nectarines) to wok. Cover and cook for 2 minutes. Serve immediately over hot cooked rice. Serves four.
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Nice...
Date: 2004-06-18 07:28 am (UTC)OK...
Date: 2004-06-18 07:30 am (UTC)Re: OK...
Date: 2004-06-18 08:28 am (UTC)Re: OK...
Date: 2004-06-18 09:07 pm (UTC)(no subject)
Date: 2004-06-18 10:47 am (UTC)(no subject)
Date: 2004-06-18 11:54 am (UTC)