Full Online Books
BOOK CATEGORIES
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
LINKS
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
donate
Full Online Book HomeLearning KitchenAsian - Stir Fry Wild Rice Snow Peas And Pork Recipe
Famous Authors (View All Authors)
Asian - Stir Fry Wild Rice Snow Peas And Pork Recipe Post by :dorothy7 Category :Learning Kitchen Author :Unknown Date :November 2011 Read :582

Click below to download : Asian - Stir Fry Wild Rice Snow Peas And Pork Recipe (Format : PDF)

Asian - Stir Fry Wild Rice Snow Peas And Pork Recipe

1/2 lb. pork tenderloin, sliced 1/4 inch thick
3 Tbsp. vegetable oil
1 cup sliced celery
1 cup sliced green onion
1 cup sliced fresh mushrooms
1 can (8 oz.) water chestnuts, sliced
1/2 lb. snow peas or edible pod peas, fresh, or frozen, thawed
1 Tbsp. grated fresh ginger root
2 cups cooked wild rice
1 Tbsp. cornstarch
I Tbsp. dry sherry
1/2 tsp. salt
1/2 cup salted cashews or sunflower nuts

1.Slice pork and set aside. Heat oil in heavy skillet; add pork and stir-fry over high heat for 2 min. until meat is no longer pink.

2.Add celery, green onion, mushrooms, water chestnuts, pea pods and ginger, stir fry for 5 minutes over high heat until vegetables are tender crisp.

3.Toss in the wild rice until evenly blended.

4.Mix cornstarch with sherry, soy sauce and salt, add to juices in pan and cook about I minute until thickened. Toss mixture together to coat everything with the glaze. Garnish with cashews to garnish.

If you like this book please share to your friends :
NEXT BOOKS

Asian - Pork Sweet And Pungent Spareribs Asian - Pork Sweet And Pungent Spareribs

Asian - Pork Sweet And Pungent Spareribs
3 lbs. meaty pork spareribs, sawed in half across the bones 1/4 cup dry sherry 1/4 cup soy sauce 1 tbsp. five spice powder 1 tbsp. vinegar 1/2 tsp. salt 1/8 tsp. pepper 1 beaten egg 1/4 cup cornstarch 1/4 cup flour cooking oil for deep fat frying Cut meat into 2 rib portions. Simmer, covered, in boiling water for 30 minutes; drain. Place in a shallow baking dish. Marinade: Combine dry sherry, soy sauce, five spice powder, vinegar, salt and pepper. Pour over ribs and marinate at room temperature for 30 minutes, turning once. Drain, reserving marinade. Batter: Combine reserved
PREVIOUS BOOKS

Asian - Spicy Pork And Vegetable Stir Fry Asian - Spicy Pork And Vegetable Stir Fry

Asian - Spicy Pork And Vegetable Stir Fry
1/2 cup thinly sliced red bell pepper 1/2 cup thinly sliced yellow bell pepper 1/2 cup vertically sliced onion 1 tsp finely grated peeled fresh ginger 1 garlic clove, minced 1/4 cup chicken broth 1/4 cup apple juice 2 T soy sauce 1 tsp cornstarch 1 tsp sugar 1/4 tsp crushed red pepper 1/2 cup hot cooked rice Heat a large nonstick skillet coated with cooking spray over med. high heat until hot. Add pork strips and saute 2 min. Remove pork from pan and set aside. Add broccoli and sliced bell pepper to skillet and stir fry 2 minutes. Stir
NEXT 10 BOOKS | PREVIOUS 10 BOOKS | RANDOM 10 BOOKS
LEAVE A COMMENT