Chinese Curry Pork

Chinese Pork Curry

This is a very fast “stew” because everything is cut into small bite-sized pieces.

  • 1 pound pork loin or boneless shoulder, fat trimmed and cut into ½” pieces
  • 1 ½ tbsp soy sauce
  • 1 ½ tbsp cornstarch
  • 3 tbsp canola oil
  • 1 cup chopped onion
  • 2 medium carrots, peeled and cut into 1/2 “ pieces
  • 4 small red potatoes, unpeeled and cut into 1/2 “ pieces
  • 3 tbsp medium curry powder
  • 2 cups hot chicken stock
  • ½ cup water blended with ¼ cup flour
  • 1 tbsp sugar
  • 2 tsp Sriracha Asian chili sauce or to taste
  • Salt and pepper to taste
  • ½ bunch green onions, chopped (green part only, save white part for other dishes)
  • 1 cup frozen peas

Mix pork, soy sauce and cornstarch.  Heat up 1 tbsp canola oil in a wok over high heat.  When oil is smoking, add pork mixture and stir fry for two minutes until pork is browned.  Remove pork and set aside.  Scrape up and remove and brown bits.  Heat up remaining oil in the wok.  Add onion, carrots, red potatoes and curry powder and stir fry until curry aroma is released.  Return pork to the pan and add chicken stock, water/flour mixture, and sugar.  Stir well and bring to a boil.  Turn heat to medium low and simmer, stirring occasionally for 15 minutes.  Add chile sauce, salt and pepper to taste, then stir in green onions and peas.  Cook 2-3 minutes more or just until peas are heated through.  Serve over steamed rice.  Makes 6 servings.

Asian citrus salad

 

  • 8 oz mixed field greens, washed and drained well
  • 2 oranges
  • Juice from one lime
  • 2 tsp sesame oil
  • 4 tsp canola oil
  • 1 tsp sugar
  • 4 tsp slivered almonds

Line plate with greens.  Using a very sharp paring knife, cut away the rind and white pith all around the orange.  Then use your knife along each membrane to cut away orange sections.  Top greens with orange sections.  Mix juice, oils and sugar together and drizzle over salad.  Top with slivered almonds.  Makes six small salads.

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