Tuesday, March 2, 2010
Chinese Pork & Peppers
Well, Aldi does not normally carry a lot of chinese food items. They do have things in their freezer case. Once a year, around the Chinese New Year (Lunar Festival), they bring in items under the label "Asian Specialties". During this time of year they carry soy sauce, simmering sauces, rice noodles, etc. This is a great time to stock up. Seeing these in my local Aldi this week gave me the desire for a dish we haven't had in a very long time.
Three summers ago, we hosted our first Chinese Exchange Student for three weeks. We thoroughly enjoyed ourselves. Julia (her Americanized name) loved to cook, and showed us how to make a few authentic dishes while she was here. This was one of them.
You need to know ahead of time that there are two ingredients that are not available at Aldi (at least at mine, if they're available in yours...more power to ya!). Corn Starch and Scallions. The prices I included were from a local grocery store, Acme.
Chinese Pork & Peppers
1.5 lb. Roseland Boneless Pork Loin Chops, julienned very thinly, in about 1" lengths ($4.49)
1 large green pepper, julienned (.99/2) (I quarter it and then slice in thin 1" long strips)
1 scallion, thinly sliced on the bias (.99/8 stalks)
2 tbs corn starch ($1.19/1 lb)
2 tbs Asian Specialties light soy sauce (.99/btl)
3 tbs oil
1 Cup White Rice (.99/1 lb)
1 Tbs Butter ($1.99/lb)
2 Cups Hot Water
Prepare the rice as follows: in a 2 quart pot with tight fitting lid, melt butter. Add 1 cup dry rice and saute in butter until coated in butter and "nutty" smelling. Be careful not to burn rice. Add 2 cups water, reduce heat to low and cover. Cook for 20 minutes. Turn off heat. Let sit, covered, until ready to serve.
Meanwhile, in a large bowl, mix the thinly slice pork strips, corn starch and soy sauce together. Mix well to coat ALL of the pork. Set aside for 5 or so minutes.
Using a LARGE wok or LARGE skillet, heat the 3 tbs. of oil on HIGH heat. When the oil is hot, add the pork, reduce heat to medium high. Stir fry meat in the oil. When the meat is ALMOST done, add the peppers. Stir around in the pan just to quickly cook the peppers. They need to be tender crisp. Sprinkle on sliced scallions just before serving, stir in.
Serve over rice.
This makes 6 servings @ $.92/serving. :)
***I know we Americans would very easily lose the oil in the hopes of good health, BUT don't miss the awesome opportunity to taste the food the way it was meant to be.***