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When my mother came up with the name of her first cookbook the term "All-American" only seemed fit. After all, she was 1st generation Chinese married to an American, Irish, Norwegian man living in Nebraska where traditional Chinese ingredients were not made readily available. It isn't until now that I truly understand the meaning of the All-American... (read more)

Archive for December, 2009

27

Dec

2009

Pork with Plum Sauce

This holiday season we enjoyed a family get together in Los Angeles. My mother spoiled us with so many wonderful dishes each night for all of us to enjoy. However her Pork with Plum Sauce was a real stand out and a must have recipe. This unique dish has just the right amount of salt and sweetness. It’s most delicious when served over boiled or steamed rice.

porkwithplumsauce

1 pound boneless lean pork (prefer pork loin)
6 oz. head cabbage (about 3 cups after cut into 1 inch chunks)
½ green bell pepper (about 4 oz.)
1 tablespoon canola or vegetable oil (for cooking in a non-stick wok or a fry pan)

Marinade:
2 tablespoons soy sauce (Kikkoman brand)
1 tablespoon cornstarch
1 teaspoon sugar

Sauce:
3 tablespoons plum preserves
2 tablespoons hoisin sauce*
1 teaspoon sesame oil
1 teaspoon red hot chili oil

Preparation:
Slice the pork lengthwise along the grain into 2 inch wide long strips then cut crosswise against the grain into ¼ inch thin pieces. In a bowl, combine the pork pieces with the marinade ingredients. Mix together thoroughly and set aside. Wash, trim and cut the head cabbage into 1 inch chunks. Wash, remove the seeds and cut the green bell pepper into 1 inch squares. In a small bowl, mix the sauce ingredients together thoroughly and set aside.

To Cook:
Heat oil in a non-stick wok or a large frying pan over medium-high heat. When the oil is hot, add marinated pork pieces. Stir-fry until the pork pieces are almost cooked through for approximately 3 minutes. Add the cabbage and green peppers. Cook and stir for about 1 minute and then add the sauce mixture. Stir-fry for another minute until the cabbage and green peppers are tender but still crunchy. Serve hot.

Makes 4 servings
Preparation time: 15 minutes
Cooking time: 6 minutes

*Hoisin sauce is a sweet brown sauce made from soybeans. Sold in jars or bottles at the Asian section of most supermarkets. After opening, it can be stored for several months in the refrigerator.

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