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Pork
And Fresh Tomato Stir-Fry
| ½ c prepared mild or spicy salsa
2 T apricot jam 1 T teriyaki sauce 1 T medium-dry sherry (optional) 1 t chili powder Water 1 lb. boneless pork chops, cut in strips 2 T vegetable oil 1 t grated fresh ginger or ½ t ground ginger 1 t minced garlic 1 large green bell pepper, cut in 1 inch pieces (about 1½ cups) 2 fully ripened large tomatoes, cut in wedges In a blender container, combine salsa, jam, teriyaki, sherry and chili powder with 1/3 c water; whirl until smooth; set aside. In a medium bowl, toss pork with 1 tablespoon oil, ginger and garlic. Heat a large skillet (preferably nonstick) over high heat. Add 1/3 of pork; cook and stir until browned on outside, about 1½ minutes; remove to a plate; cover to keep warm. Repeat twice with remaining pork. In same skillet, heat remaining 1 tablespoon oil; reduce heat to medium. Add bell pepper; cook and stir until barely tender, about 3 minutes. Push pepper to sides of skillet; increase heat to high and add reserved salsa mixture. Bring to a boil; add tomatoes and cooked pork; cook and stir until hot, about 4 minutes. Garnish with sliced green onions and serve with steamed rice or cooked noodles, if desired. Makes 4 servings. Los Angeles Daily News
Tuesday, August 21, 2001
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