Full Online Books
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
Full Online Book HomeLearning KitchenAsian - Pork - Pork-and-pineapple Stir-fry
Famous Authors (View All Authors)
Asian - Pork -  Pork-and-pineapple Stir-fry Post by :Billr Category :Learning Kitchen Author :Unknown Date :November 2011 Read :2012

Click below to download : Asian - Pork - Pork-and-pineapple Stir-fry (Format : PDF)

Asian - Pork - Pork-and-pineapple Stir-fry

1 cup beef broth
1/4 cup tomato paste
1 tablespoon low-sodium soy sauce
2 teaspoons cornstarch
2 teaspoons brown sugar
2 teaspoons curry powder
1/4 teaspoon chili powder
2 teaspoons vegetable oil, divided
Cooking spray
1 pound pork tenderloin, cut into short thin strips
1 cup sliced onion
1 cup sliced green bell pepper
2 teaspoons minced peeled fresh ginger
1 1/2 teaspoons bottled minced garlic
1 can (15-1/4-ounce) light pineapple chunks, drained
4 cups hot cooked instant rice

Combine first 7 ingredients; set aside.

Heat 1 teaspoon oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add pork, and stir-fry 4 minutes. Remove pork from pan, and set aside.

Heat 1 teaspoon oil in pan; add onion and bell pepper, stir-fry 5 minutes or until vegetables are tender. Add ginger and garlic; cook 30 seconds. Return pork to pan; add broth mixture and pineapple, and stir-fry 3 minutes or until thoroughly heated. Serve over rice.

Yield: 4 servings (serving size: 1 cup stir-fry and 1 cup rice).
If you like this book please share to your friends :

Asian - Pork -  Pork Chop Suey Asian - Pork - Pork Chop Suey

Asian - Pork -  Pork Chop Suey
1 pork tenderloin (1-pound) 1/4 cup all-purpose flour 2 tablespoons vegetable oil, divided 2 cups thinly sliced bok choy 1 cup sliced celery 1 cup red bell pepper strips 1 cup sliced mushrooms 1 can (8-ounce) sliced water chestnuts, drained 2 garlic cloves, minced 1/4 cup fat-free, less-sodium chicken broth 1/4 cup low-sodium soy sauce 1 tablespoon cornstarch 1 tablespoon dry sherry 1/2 teaspoon ground ginger 2 cups hot cooked long-grain rice 1/4 cup sliced green onions Trim fat from pork; cut into 1-inch pieces. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and pork

Asian - Pork -  Pineapple Pork Chops Asian - Pork - Pineapple Pork Chops

Asian - Pork -  Pineapple Pork Chops
4 loin chops -- cut 3/4" thick salt and pepper -- to taste 1 Cup pineapple chunks -- drain, reserve liquid 3/4 Cup Pineapple Syrup (Reserved) 1/4 Cup honey 2 Tablespoons wine vinegar 1 Tablespoon soy sauce 1/2 Teaspoon powdered ginger 2 green onions -- sliced 1 Green Pepper -- cut in thin strips Trim excess fat from chops; sprinkle with salt and pepper. Brown in large skillet Arrange chops in bottom of crockpot. Combine remaining ingredients except green onions and pepper strips; pour over chops. Cover and cook on LOW for 6 to 8 hours. Halfway through cooking add green