About Me

My photo
i has spent my whole lifes a cookin. i got a early start at it cuz i is the second oldest of nine - thats a big family to cook for. and growin up on a workin farm makes for everbuddy to has a mighty healthy appetite. after i married my man, everett, cookin was a bit easier on me since it was just the two of us and thats when my creativitee really started to kick into high gear. so much so that everett encouraged me to open myself up a diner. that was the funnest time ever to be had by any mortal soul. i kept at that diner thang even when the yung-uns begun to show up. now they is all growed n dear everett is long gone so i has learned in my old age how to cook on a smaller scale as a single wid-der woman. exceptin on wednesday nites - we all has a grate big church social pot luck supper afore bible study down there at the calvary community chapple n thats my chance to still cooks up a storm - it is jest sooo much fun.
my grate grandsun has been a buggin me for some time now to write down all these here recipes that i keeps in my head so that the family can remember me after i leave this earth. he has turned me onto this here blogg thang n now that i has got the hang of it all, i thinks it is a real awesome way to record down thangs.

here is a handy lil tip: y'all can CLICK on any of these here pictures to enlarge them n then ya can see more of the details . . . (n then hit the BACK ARROW in the upper left hand corner of the screen to return to the story). aint that jest somethang now!!!

Sunday, November 12, 2006

pineapple n poblano pork stir-fry

take-out n delivery is
all ways nice


when ya can make it
yourself . . .


1 can (8 ounces) unsweetened pineapple tidbits, undrained
3 tbsp cornstarch, divided

tbsp plus 1/2 cup cold water, divided
3/4 tsp
garlic powder
1 pork tenderloin (about 1 pound), cut into thin strips

1/2 cup
soy sauce
tbsp brown sugar
1/2 tsp
ground ginger
1/4 tsp
cayenne pepper
tbsp canola oil, divided
4 cups
fresh broccoli florets
1 cup
fresh baby carrots, cut in half lengthwise
1 small red onion, cut into wedges
1/2 of a poblano pepper, cut into thin strips
1 lb package of rice noodles

drain them pineapple tidbits, reserving 1/4 cup juice n set aside.

in a small bowl, combine 2
tbsp of cornstarch n 1 tbsp of water n the garlic powder n 1 tbsp of the
pour all this into a large resealable bag n add the pork strips.
seal the bag shut n turn to coat.

in a small bowl, combine the soy sauce n brown sugar n ginger n cayenne n remaining water n cornstarch n reserved pineapple juice until smooth n set aside.

in a large skillet or wok over medium-high heat, stir-fry them pork strips in 1 tablespoon of oil untils it is no longer pink.
remove that pork from the skillet n keeps warm.

stir-fry the broccoli n carrots n onion n
reserved pineapple juice.poblano pepper in the remaining oil until tender.
stir cornstarch mixture n add to the skillet.
brings to a boil.
cook n stir for 2 minutes or until thickened.
adds the pork and pineapple n heats through.

cooks them rice noodles according to the package instructions.

n serves up a nice heapin pile of them there rice noodles with a scoop of that pork stir-fry on top.

additional additions:
water chestnuts
bamboo shoots
baby corns
green peas

by-the-by, this recipe is jest as good when using chicken or turkey or beef. jest sayin . . .

No comments:

Post a Comment