| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats, Vegetables |
|
Oriental |
6 |
Servings |
INGREDIENTS
| 1 |
tb |
Red New Mex chile (w/seeds) |
| 2 |
tb |
Soy sauce |
| 1 1/2 |
tb |
Fresh ginger; minced |
| 1 |
|
Garlic clove;minced |
| 1 |
lb |
Pork;thinly sliced |
| 2 |
tb |
Vegetable oil |
| 2 |
tb |
Chicken broth |
| 1 1/4 |
c |
Cider Vinegar |
| 3 |
tb |
Brown sugar |
| 2 |
tb |
Cornstarch |
| 2 |
|
Celery stalks;thinly sliced |
| 1 1/4 |
c |
Diced pineapple |
| 1/2 |
c |
Cashews; chopped or whole |
INSTRUCTIONS
Combine the soy sauce, ginger and garlic. Marinate the pork in the mixture
for an hour. Heat the oil in a wok or skillet,add the pork and stir-fry
until browned. Remove and drain. Combine the broth, vinegar, brown sugar,
cornstarch and chile. Add to the wok and cook, stirring constantly, until
thickened and translucent. Add the celery and pineapple. Bring to a boil,
reduce the heat and simmer for five minutes. Add the meat and cashews and
heat through. Chile Pepper Magazine
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Famous last words: I’ll get right with God later”