Grilled Ginger Pork and Spring Vegetables Recipe
Ingredients
| Pork chops | 4 | |
| Radish | 8 | |
| Mushrooms | 8 | |
| Green onion | 8 | |
| Snow peas | 8 | |
| Dry sherry | 1/2 Cup (16 tbs) (For the Marinade) | |
| Soy sauce | 1/2 Cup (16 tbs) (For the Marinade) | |
| Vegetable oil | 1/4 Cup (16 tbs) (For the Marinade) | |
| Maple syrup | 2 Tablespoon (For the Marinade) | |
| Ginger root | 2 Tablespoon, minced (For the Marinade) | |
| Garlic | 2 Tablespoon, minced (For the Marinade) | |
| Corn starch | 2 Teaspoon (For the Marinade) | |
| Cold water | 2 Teaspoon (For the Marinade) |
Directions
GETTING READY
1) Cut off the fat and place the chops into a plastic zip lock bag placed inside a bowl
2) Using a sharp knife, slash across the radish and mushroom Using a sharp knife, slash across the radish and mushroom
3) Cut across the onion lengthwise. Cut across the onion lengthwise
4) Cut the snow peas into three pieces
5) Into another plastic bag put the vegetables
6) Using a whisk, blend together the sherry, oil, maple syrup, gingerroot and garlic and pour half the marinade into the chops and the remaining into the vegetables
7) Refrigerate for about 6 to 8 hours
8) Pour off the marinade into a bowl
9) Onto wooden or metal skewers, thread the mushroom, onion, snow piece, radish
10) Grill the pork chops and cook for 2 minutes on either side
11) Grill the vegetables and grill for 8 minutes till tender
12) Into a saucepan, simmer the marinade for 3 minutes on medium to high flame till thickened
SERVING
Onto a platter, arrange the skewered vegetables and meat, and pour the sauce onto the meat
1) Cut off the fat and place the chops into a plastic zip lock bag placed inside a bowl
2) Using a sharp knife, slash across the radish and mushroom Using a sharp knife, slash across the radish and mushroom
3) Cut across the onion lengthwise. Cut across the onion lengthwise
4) Cut the snow peas into three pieces
5) Into another plastic bag put the vegetables
6) Using a whisk, blend together the sherry, oil, maple syrup, gingerroot and garlic and pour half the marinade into the chops and the remaining into the vegetables
7) Refrigerate for about 6 to 8 hours
8) Pour off the marinade into a bowl
9) Onto wooden or metal skewers, thread the mushroom, onion, snow piece, radish
10) Grill the pork chops and cook for 2 minutes on either side
11) Grill the vegetables and grill for 8 minutes till tender
12) Into a saucepan, simmer the marinade for 3 minutes on medium to high flame till thickened
SERVING
Onto a platter, arrange the skewered vegetables and meat, and pour the sauce onto the meat
Chef
