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.

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.

Cooking with garlic is always very popular in chinese cooking. This particular garlic sauce can also be prepared with chicken.

1 pound boneless lean pork (prefer pork loin)
2 large size fresh celery stalks (about 6 oz.)
1 can sliced water chestnuts (5 oz.) drained
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 rice or cooking sherry wine
1 tablespoon cornstarch
1 teaspoon sugar

Sauce:
4 cloves garlic
2 tablespoons soy sauce
1 tablespoon rice or cooking sherry wine
1 tablespoon white vinegar
1 teaspoon sugar
1 teaspoon pure sesame oil
1 teaspoon red hot chili oil
½ teaspoon salt

Preparation:
Slice pork against the grain into ¼ inch thin pieces and then cut into 1-½ inch long strips. In a bowl, combine the pork strips with the marinade ingredients. Mix together thoroughly and set aside.

Wash and trim the celery stalks. Cut the celery stalks crosswise into 2 inch long chunks and then lengthwise cut into thin strips.
Cut the sliced water chestnuts into thin strips. Crush, peel and finely chop the garlic. In a small bowl, mix the sauce ingredients together 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 strips. Stir-fry until the pork strips are almost cooked through for approximately 3 minutes. Add celery and water chestnuts strips. Stir-fry for 1 minute and then add the sauce mixture. Stir-fry for another minute until the celery is tender yet still crunchy. Serve hot.

Makes 4 to 6 servings
Preparation time: 15 to 20 minutes
Cooking time: 6 minutes

Cantonese style roasted pork can only be found in Chinatown. By cooking this easy recipe at home, the outcome is similar in flavor and produces very tender pork with minimal fat.

1 package fresh pork tenderloin, 2 whole pieces (about 2-1/4 pounds)
Canola oil or Pam cooking spray

Marinade:
¼ cup hoisin sauce*
3 tablespoons soy sauce (Kikkoman brand)
1 tablespoon white vinegar
2 teaspoons red hot chili oil

Preparation:
Rinse the fresh pork tenderloins with cold water and pat dry with paper towels. In a large bowl or zip lock bag, mix the marinade ingredients together. Add the pork into the marinade and coat well. Cover (or zip) and refrigerate for 2 hours or longer.

To Cook:
Preheat oven to 350 degrees. For easy clean up, spray cooking spray onto a 9×12 roasting pan. Place the marinated pork tenderloins into the pan. Save the remaining marinade for use later. Roast the pork uncovered for 30 minutes. Turn the tenderloins over and pour the remaining sauce on top. Continue to roast the pork for another 30 minutes. Remove from oven and let the tenderloins cool for approximately 10 minutes before slicing. Pour any remaining juice over the sliced pork to serve.

Makes 6 to 8 servings
Preparation time: 10 minutes
Marinating time: 2 hours or longer
Cooking time: 1 hour

*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.

Marinating meats ahead of time ensures meats to come out  juicy and tender. It also gives you the option to add some excellent flavors.  Marinade these pork chops well ahead of time for a fast and easy meal. It takes just minutes to cook in the oven!

4 pork loin chops, (1 inch thick / approximately 10 oz. per chop) 2-½ pounds

Marinade:
½ oz. fresh ginger root
3 tablespoons soy sauce (Kikkoman brand)
2 tablespoons rice or cooking sherry wine
1 teaspoon sugar
1 teaspoon red hot chili oil or dried crushed red chili peppers
½ teaspoon salt

Preparation:
Use a heavy knife to crush the fresh ginger root. In a large bowl, mix the marinade ingredients together thoroughly. Add pork chops to the bowl and coat each chop well with the marinade. Cover and refrigerate for 2 hours or longer. Turn pieces once or twice while marinating.

To Cook:
Preheat oven to broil. Line a large flat pan with tinfoil (for easy cleanup). Arrange marinated pork chops in pan. Discard the ginger root. Place the pan in the oven on the top rack. Make certain there is approximately 4 inches of space between the heat and the rack.  Leave the oven door ajar, approximately 3 inches. Broil pork chops for 8 minutes. Turn the chops over and broil for another 8 minutes.

When done, the pork chops will be slightly crispy and brown in color on the outside but remain juicy inside. Serve hot.

Makes 4 servings
Preparation time: 10 minutes
Marinating time: 2 hours or longer
Cooking time: 16 minutes

Since Spring is here try barbecuing the pork chops as another speedy alternative! I guess we will have to rename this recipe “BBQ PORK CHOPS!”

Pork meatballs are a popular dish from Southern China. In most Chinese restaurants, the meatballs are cooked in a traditional Chinese clay pot. At home, the same delicious dish can be prepared without the clay pot. The meatballs are best served with it’s own sauce over boiled rice.

1 pound lean ground pork
1 medium sized Napa cabbage (2 pounds)
3 tablespoons soy sauce (Kikkoman brand)
2 tablespoons rice wine or cooking sherry wine
2 teaspoons pure sesame oil
1 teaspoon sugar
1 tablespoon cornstarch dissolved in 2 tablespoons water

Seasoning for the meatballs:
1 teaspoon finely grated fresh ginger root
1 scallion, including the green top
2 tablespoons soy sauce
1 tablespoon cornstarch
1 teaspoon pure sesame oil
½ teaspoon salt
½ teaspoon sugar

Preparation:
Peel and finely grate the ginger root. Wash and trim the green onion, finely chop. In a bowl, combine the ground pork with the seasoning ingredients. Mix together thoroughly and set aside. Wash and trim the ends of cabbage. Cut the cabbage lengthwise in half then into quarters. Cut crosswise into 1-½ inch pieces. Dissolve cornstarch into water in a small bowl and set aside. Roll approximately 4 tablespoons of the seasoned ground pork into 2 inch round meatballs. Makes 8 meatballs.

To Cook:
Preheat oven to 400 degrees. Arrange the meatballs on a cookie sheet and bake for 15 minutes. In a large pot, add the cabbage, soy sauce, wine, sesame oil and sugar. Cover and cook the cabbage over medium high heat for 5 minutes. Reduce heat to medium low and continue to cook for 5 more minutes. Add the baked meatballs into the pot and toss with cabbage. Turn heat up to medium, cover the pot and cook for another 5 minutes. Push meatballs and cabbage toward the sides of the pot. Add dissolved cornstarch to the liquid in center of the pot. Stir for a few seconds, until the sauce has slightly thickened. Mix well with the cabbage and meatballs.

Makes 4 servings
Preparation time: 25 minutes
Baking time: 15 minutes
Cooking time: 16 minutes

An easy way to make Chinese restaurant style ribs at home. This recipe is also ideal for your outdoor BBQ grill. Use the sauce as a marinade brushing generously as the ribs cook.

1 slab pork loin backribs (2-1/2 pounds)
1 teaspoon salt
1 teaspoon black pepper

Sauce:
4 cloves garlic
3 tablespoons ketchup
2 tablespoons soy sauce (Kikkoman brand)
2 tablespoons rice wine or cooking sherry wine
1 tablespoon brown sugar
2 teaspoons pure sesame oil
1 teaspoon dried crushed red chili peppers

Preparation:
Wash and rinse the ribs with cold water. Pat dry with paper towels. In a small bowl, mix salt and pepper together. Rub the salt and pepper mixture evenly over the ribs. Crush, peel and finely chop the garlic. In a small bowl, mix sauce ingredients together thoroughly and set aside.

To Cook:
Preheat oven to 325 degrees. Line a large pan with tinfoil, place the ribs in pan and bake for 1 hour. Remove the ribs from oven and brush half the sauce over the ribs. Return ribs to the oven for 20 minutes. Again remove and brush the remaining sauce over ribs. Bake for 20 more minutes until tender. Cut into four even portions to serve.

Makes 2 to 4 servings
Preparation time: 15 minutes
Cooking time: 1 hour 40 minutes

Because we are the “All-American” Chinese cookbook we have developed a yummy recipe that takes the “mu shu” out of the Mu Shu Pork. In case you are wondering what makes mu shu, it’s dried wood ears, cloud ears and lilly buds. While it’s all very tasty, your local grocery store may not carry these items (and from my experience, your kids may pick them off of their plate anyway). So give our variation of this popular Mandarin dish a taste which may also be substituted with chicken or beef. And while you can buy a package of flour tortillas to substitute the homemade pancakes - we strongly suggest that you check out our homemade Mu Shu Pancake recipe to complete the dish!

1 pound lean pork
½ pound head cabbage (8 oz.)
4 scallions, including the green top
½ red bell pepper
2 large eggs
2 tablespoons canola or vegetable oil (for cooking in a non-stick wok or a fry pan)
1 teaspoon salt
1 teaspoon pure sesame oil
½ cup hoisin sauce*
Homemade flour pancakes

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

Preparation:
Slice pork against the grain into ¼ inch thin pieces and then cut into 1-½ inch long strips. In a bowl, combine the pork strips with the marinade ingredients. Mix together thoroughly and set aside. Shred cabbage into thin, 1 inch long strips. Wash and trim the green onions, slice diagonally into 1/2 inch wide pieces. Cut red bell pepper into thin, 1 inch long strips. Lightly beat eggs in a small bowl.

To Cook:
Heat 1 tablespoon of oil in a non-stick wok or a large frying pan over medium high heat. When the oil is hot, pour in the beaten eggs and lightly scramble until firm. Transfer the cooked eggs into a bowl. Add another tablespoon of oil into the wok. Add the pork strips and stir-fry for approximately 2 minutes until the pork is nearly cooked through. Add shredded cabbage, onions, red bell pepper strips and scrambled eggs into wok. Stir-fry for 1 more minute. Add salt and sesame oil. Continue to cook for 30 seconds longer.

For best results, serve immediately, before the dish becomes too juicy.

To Serve:
Place a warm pancake on a plate. Spread 2 teaspoons of Hoisin sauce on the center of the pancake. Add a  ½ cup of the mu shu mixture in the center of the pancake. Fold each side into the center of the pancake. Roll the pancake from the bottom up creating a pouch around the mixture allowing for it to be picked up and eaten with your fingers. Enjoy!

Makes 4 servings
Preparation time: 25 minutes
Cooking time: 6 to 8 minutes

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