1 1/2 lb pork steak, 1/2″ thick, cut into strips
1 8-ounce can tomato sauce
3 tablespoons brown sugar
2 tablespoons oil
1 1/2 tablespoons vinegar
1 large onion, sliced
1/2 teaspoons salt
1 small green pepper, cut into strips 2 teaspoons worcestershire sauce
1 4-ounce can mushrooms, drained
How to prepare
Brown pork strips in oil in skillet to remove excess fat. Drain on double paper towel. Place pork strips and all remaining ingredients into crock-pot. Cover and cook on low 6 to 8 hours. (high: 3 hours). Serve over hot fluffy rice. Serves 4.
1/8 cup olive or vegetable oil
1/4 cup 100 per cent coconut milk*
2 tbsp curry powder
2 tbsp honey
1 tsp cumin
1 tsp coriander
2 tsp garlic powder
1 1/2 tbsp fish sauce
2 chicken breasts (7-8 ounces each) skinned, boned and cut into 2×1 1/4×1/4″ pieces
* set aside 3 tbsp of coconut milk for basting
How to prepare
1. Combine marinade ingredients in a medium bowl and whisk until blended.
2. Add chicken pieces and toss gently until well-coated.
3. Thread 8 chicken pieces lengthwise on each of eight 9″ bamboo skewers, covering skewers. Place in refrigerator container, cover and refrigerate at least 3 hours, preferably overnight.
4. Prepare charcoal grill.
5. Remove skewers with chicken pieces from container, reserving marinade that has drained off. Stir 3 tbsp coconut milk into marinade and use mixture as basting sauce.
6. Grill sates, basting frequently, for 2 to 2 1/2 minutes on each side.
Serve with peanut dipping sauce which can be purchased in oriental supermarkets or the gourmet section of your local supermarket.
Prepared 12/8/94 by tommy tang, restaurateur and cookbook author. From: mike n maty
3 oz cellophane noodles
2 tbsp vegetable oil
1 med onion, sliced
2 thin carrots sliced diag
1 tsp minced fresh ginger
3 cup chicken stock
1 1/2 cup water
1 cup ham cut into julienne
1 cup shredded watercress leaves
1/2 cup thinly sliced mushrooms
1 cup snow peas
1 tsp oriental sesame oil
1 tsp rice vinegar
2 green onions thinly sliced
1 tbsp soy sauce
How to prepare
Put cellophane noodles in lg bowl cover with boiling water let stand 5 minutes drain Thoroughly heat oil in wok or deep lg skillet over med high heat add onion and Carrots and stir fry 3 minutes add garlic and ginger stir fry 30 seconds add stock, Water and soy sauce cover and boil 2 minutes add ham water cress, mushrooms and Noodles return to boil cover, turn off heat and let steep 2 minutes add snow peas, Cover and let steep until vegetables are crisp tender about 3 minutes stir in sesame Oil, rice vinegar and red pepper flakes adjust seasoning serve in deep bowls, Sprinkle with green onions yield: 3 servings .
Combine first five ingredients in small bowl add chicken and toss to coat well cover And marinate at room temperature at least 30 minutes, stirring occasionally Soak orange peel in enough water to cover, about 5 minutes drain and set aside Combine stock, soy sauce, rice wine, cornstarch, sesame oil and pepper mix set Aside heat 1/4 cup oil drain chicken stir-fry in small batches, about 2 minutes Remove heat peanut oil with orange peel, stir-fry 1 minute return chicken to wok With snow peas and soy mixture, stir-fry 3 minutes serve immediately over rice Yield: 3 servings