Thursday, December 29, 2011

Pork & Bok Choy with Black Bean Sauce



As I promised two of my readers...Here is another Asian or Pacific dish that breaks up the monotony of the week after Christmas....  And...It's healthy eating too.


INGREDIENTS:

3/4 pound(s) pork tenderloin, cut into 3 strips (1/4-inch thick)

1 1/2 teaspoon(s) cornstarch

1 1/2 teaspoon(s) reduced-sodium soy sauce

1/4 cup(s) black bean sauce with garlic

1 tablespoon(s) rice wine vinegar

1 tablespoon(s) water

1 1/2 tablespoon(s) canola oil

3/4 pound(s) baby bok choy, cut in half lengthwise

1 large yellow bell pepper, cut into 2-inch chunks

4 ounce(s) medium-size shiitake mushrooms, stemmed, caps halved

1 teaspoon(s) grated peeled fresh ginger

Freshly ground pepper, to taste

Accompaniment:

Brown rice (optional)






DIRECTIONS:


In a medium bowl, toss pork with cornstarch and soy sauce. In a small cup, stir together black bean sauce, vinegar, and water; set aside.                                                                                             

Heat 2 teaspoons of the oil in a large, deep nonstick skillet over high heat. Add pork; cook, stirring, until it browns and loses most of its raw appearance, about 2 minutes. Transfer to a plate.

Reduce heat to medium-high and add another 2 teaspoons of the oil to skillet. Add bok choy, cut side down, and cook until cut surface is lightly browned, about 2 to 3 minutes. Continue to cook, turning pieces, until bok choy stems start to soften, 2 minutes longer. Transfer to plate with pork.

Add the remaining 1 teaspoon oil to skillet with bell pepper, mushrooms, and ginger. Cook, stirring, 3 minutes. Stir in black bean mixture, pork, and bok choy; cook, tossing until sauce evenly coats everything and bok choy is tender, about 2 minutes.


If you can , have some Sake with this!




    Enjoy!~
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    3 comments:

    Gracie Lee said...

    Thank you Keith for another Asian Dish!

    December 29, 2011 at 10:36 AM
    Mary said...

    Looks good !

    December 29, 2011 at 10:36 AM
    Grover Tha Playboy said...

    You doin the damn thing on here boy!

    December 29, 2011 at 10:37 AM

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    Food Safety Tips
    Protect yourself against food-borne illnesses.


    1. Use a "refrigerator thermometer" to keep your food stored at a safe temperature (below 40 degrees fahrenheit).

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    2. Defrost food in the refrigerator, the microwave, or in cold water... never on the counter!

    Perishable foods should never be thawed on the counter for longer than two hours because, while the center of the food may remain frozen, the outer surface may enter the Danger Zone, the range of temperatures between 40 and 140 degrees fahrenheit, in which bacteria multiply rapidly. If you’re short on time, use the microwave or you can thaw meat and poultry in airtight packaging in cold water. Change the water every half-hour so it stays cold and use the thawed food immediately.

    3. Always use separate cutting boards for raw meat/poultry/fish and cooked foods/fresh produce.

    Bacteria from uncooked meat, poultry, and fish can contaminate cooked foods and fresh produce. An important way to reduce this risk is to use separate cutting boards for raw meat/poultry/ fish, and cooked foods/fresh produce.

    4. Always cook meat to proper temperatures, using a calibrated instant-read thermometer to make sure.

    One effective way to prevent illness is to use a food thermometer to check the internal temperature of meat, poultry, and egg dishes. The USDA Recommended Safe Minimum Internal Temperatures are as follows:

    * Beef, veal, and lamb (steaks and roasts), fish - 145 degrees fahrenheit

    * Pork and ground beef - 160 degrees fahrenheit

    * Poultry - 165 degrees fahrenheit.

    Cook meats like roasts and steaks to lower temperatures, closer to medium-rare, so that they retain their moisture. It is recommended that those who are at high risk for developing food-borne illness (i.e. pregnant women and their unborn babies, newborns, young children, older adults, people with weakened immune systems, or certain chronic illnesses) should follow the USDA guidelines.

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    You should discard any food that’s been recalled because it’s associated with the outbreak of a food-borne illness. But, according to a survey conducted by Rutgers University during the fall of 2008, only about 60% of Americans search their homes for foods that have been recalled because of contamination. For more information on food recalls, visit the website Recalls.gov






    Cavier & Vodka
    Courtesy of The Lady (Bug) of the Household