Chopstick Pork Recipe
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Ingredients
3 cups cubed roast pork
4 tablespoons soy sauce
6 medium-size carrots, scraped and sliced 1/2 inch thick
2 medium-size green peppers, halved, seeded, and cut in 1-inch pieces
1 can (1 pound) sliced cling peaches
3 tablespoons vegetable oil
1 large onion, chopped (1 cup)
1 can (about 14 ounces) chicken broth
1/4 cup cider vinegar
3 tablespoons cornstarch
3 tablespoons water
3 medium-size bananas
1 can (3 ounces) Chinese fried noodles
Directions
1 Combine pork and soy sauce in a medium-size bowl; toss lightly to mix; let stand to season while cooking the vegetables.
2 Cook carrots in boiling salted water in a me-dium-size saucepan 15 minutes, or just until crisply tender; drain.
Parboil green peppers in boiling salted water in a small saucepan 5 minutes; drain.
Set both carrots and peppers aside for Step 6.
3 Drain syrup from peaches into a 1-cup measure; set peaches aside for Step 6.
4 Drain pork, saving soy sauce in a cup.
Brown pork in salad oil in a large frying pan; remove and set aside for Step 6.
Stir onion into drip-pings in pan; saute just until soft.
Stir in 1/2 cup of the peach syrup, chicken broth, vinegar, and saved soy sauce.
5 Smooth cornstarch and water to a paste in a cup; stir into onion mixture; cook, stirring constantly, until mixture thickens and boils 3 minutes.
Remove from heat.
6 Peel bananas; halve lengthwise and cut into 2-inch pieces.
Arrange with cooked carrots, green peppers, and peach slices in separate mounds in a shallow 8-cup baking dish; pile browned pork in center; pour hot onion sauce evenly over top.
7 Sprinkle noodles between mounds; top with a ring of water-chestnut slices, if you wish.
8 Bake, uncovered, in moderate oven (350°) 30 minutes, or until bubbly-hot in center.
Chopstick Pork, an oriental-style dream dinner mixing pork, fruits, and vegetables to perfection in one big dish; Turkey Ramekins, in individual broiler-proof servers.
2 Cook carrots in boiling salted water in a me-dium-size saucepan 15 minutes, or just until crisply tender; drain.
Parboil green peppers in boiling salted water in a small saucepan 5 minutes; drain.
Set both carrots and peppers aside for Step 6.
3 Drain syrup from peaches into a 1-cup measure; set peaches aside for Step 6.
4 Drain pork, saving soy sauce in a cup.
Brown pork in salad oil in a large frying pan; remove and set aside for Step 6.
Stir onion into drip-pings in pan; saute just until soft.
Stir in 1/2 cup of the peach syrup, chicken broth, vinegar, and saved soy sauce.
5 Smooth cornstarch and water to a paste in a cup; stir into onion mixture; cook, stirring constantly, until mixture thickens and boils 3 minutes.
Remove from heat.
6 Peel bananas; halve lengthwise and cut into 2-inch pieces.
Arrange with cooked carrots, green peppers, and peach slices in separate mounds in a shallow 8-cup baking dish; pile browned pork in center; pour hot onion sauce evenly over top.
7 Sprinkle noodles between mounds; top with a ring of water-chestnut slices, if you wish.
8 Bake, uncovered, in moderate oven (350°) 30 minutes, or until bubbly-hot in center.
Chopstick Pork, an oriental-style dream dinner mixing pork, fruits, and vegetables to perfection in one big dish; Turkey Ramekins, in individual broiler-proof servers.
