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Cooking For Fun

Chinese Meat & Main Dishes

Sweet and Sour Pork
Shared by Mary (Vaughndell2@juno.com)

1 1/2  lbs. lean pork
2 T. fat
1/4 cup water
3/4 cup green pepper, cut in strips
1/4 cup onion, sliced
2 1/2 cup pineapple chunks, drained
1/4 cup brown sugar
2 T. cornstarch
11/2 tsp salt
1/3 cup vinegar
1 T. soy sauce
1/2 cup slivered almonds (optional)
1 cup pineapple juice
Cooked rice

Cut pork into strips 2 inches long and 1/2 inch wide. Brown in hot fat. Add water, cover and cook in a electric skillet for 1 hour. Add  pepper strips, onion slices and pineapple and saute. Combine brown sugar, corn starch, salt, vinegar, pineapple juice and soy sauce. Mix and cook until slightly thickened, stirring constantly. Pour over hot cooked pork, cover and simmer 10 minutes. Serve over cooked rice. Garnish with almonds. Serves 6.

Straits Chinese Fried Noodles
Shared by Monique Newman (moniclassylady@hotmail.com)

1 Tbsp Preserved Brown Soya Beans,Pounded
1/2 Tsp. Salt
1 Tsp. White Pepper Powder
1 Tsp Sugar
6 ozs. water
convolvulus, cut into 1 1/2 inch lengths,soft stems included.
22 ozs. bean sprouts,washed and tailed if necessary (the amount is correct)
22 ozs.fresh yellow noodles

1 cucumber, remove skin, shred finely.

Tip: Cut cucumber into 1 1/2 inch lengths..using a potato peeler..work in a circle to peel the cucumber as thinly as possible till you get to the core.This will give you a lon thin strip. Roll and slice very finely. Repeat process till the whole cucumber is used.This gives you lovely long strands.

2 eggs, beaten, and made into thin pancakes, cool, roll and cut into very thin circles, this will give you lovely thin long strips.

3 Tbsp or more if you like them crispy fried shallots. (I make a lot of this and keep it in a bottle in the fridge; tastes great sprinkled on food.)

3 long fresh red chillies, slit, remove seeds if you do not like them hot and slice thinly to form long thin shreds. Dash or more of pepper.

6 ozs. streaky pork or if you do not like pork fat, use lean pork
11 ozs. small fresh prawns
4 Tbsp. pork lard or oil
1 Tbsp or more finely chopped garlic

Boil pork in 2 cups water with 1/4 tsp salt for about 20 minutes. Remove pork, leave to cool and cut into thin strips.

Shell prawns, reserve heads and shells, wash throughly, pound them coarsely & put in a pot and add 2 cups water and 1/4 tsp salt. Boil till a pink layer of froth forms on top and water turns cloudy and fragrant. Strain stock and set aside.

Heat lard or oil in wok. Fry chopped garlic till fragrant and golden brown. Add ingredients 1 to 5 from top. Stir fry one minute.

Pour in pork and prawn stock; bring to boil. Add prawns and bring to boil add pork. Cook one minute.

Add nixt 3 ingredients (water convolvulus, beansprouts, and noodles) Stir fry 2 to 3 minutes over very high heat to cook noodles.

Dish on to a large platter. Garnish with the rest of the ingredients.

Serve immediately with lots of sliced chilli in soy sauce.
 
 
 
 
 



 
 

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