Pork with Peppers

This is a dish that my former officemate, S, used to prepare at the company apartment during our NJ stints years ago. I seem to be on a bell pepper binge lately (I've been preparing a lot of dishes with bell peppers) and this seemed like the dish to have tonight.

I tried to recreate the dish as best I could and it turned out well.

Ingredients:

Pork, cubed or sliced

Cornstarch

Seasoned salt

oyster sauce

Bell Peppers, sliced

Minced garlic

soy sauce (optional)

1. Prepare pork by slicing into strips or cubes.

2. In a small container, mix the cornstarch and a little salt (do not overseason, we can always add more salt / soy sauce later). Coat the pork pieces with this cornstarch mixture.

3. Heat oil in a saucepan, deep fry the pork. Put the pork on paper towels to drain the oil. Taste the cooked pork.

4. Take out the excess oil in the saucepan, leave just enough to saute the garlic and peppers.

5. Add the cooked pork.

6. Mix a little water with around 2 tbsp of oyster sauce, add to the pork & pepper and mix. If the cooked pork still needs salt, add some soy sauce at this point.

Stir Fried Chicken with Pineapple and Peppers

This is a quick and easy to prepare recipe that I found on AllRecipes.com. The only deviation that I made from the recipe is that I used regular vinegar instead of white wine vinegar and I did not put any almonds in.

This turned out so good and so easy to prepare that I have made this dish twice in the past two weeks already.

Ingredients:

1/4 cup reduced-salt soy sauce

2 tablespoons white wine vinegar

2 tablespoons mirin (sweetened Asian wine)

1 teaspoon grated ginger root

2 crushed garlic cloves

1 tablespoon cornstarch

2 tablespoons oil, preferably sesame oil

1 pound boneless, skinless chicken breast, cut in 1-inch pieces

6 large green onions, cut in 1-inch pieces

2 cups fresh or frozen pepper strips

1 (20 ounce) can chunk pineapple in juice

1/4 cup sliced almonds (optional)

Combine first six ingredients; stir well.

Heat oil in a large skillet and stir-fry chicken until brown and done, about 5 minutes. Remove. Add green onions, peppers and pineapple to the skillet; heat through. Pour in sauce and stir until thickened. Return chicken to skillet; heat through. Serve with brown rice; top with optional almonds.