http://mvmaithai.blogspot.com/2013/08/preserving-summers-harvest-and-recipe.html
adapted from the recipe found here
Serves 2
¾ lb marbled pork, cut into thin
slices (beef is a good substitute)
dash of rice wine
salt and pepper to taste
2 Jalapenos, 4 Cayenne peppers, cut lengthwise, seeds removed.
6 green onions, cut into 2” strips
3 tablespoon Canola oil
4 tsp KimLan soy sauce, 1 tsp Golden Mountain soy sauce
½ tsp sugar
½ tsp. rice wine vinegar
2 tsp sesame oil
Marinate pork slices with a dash of wine and salt and pepper.
In a small bowl, mix both soy sauces, sugar, vinegar, and sesame oil; set aside.
Heat a large, sturdy frying pan on medium for one minute. Add 2 tablespoon Canola oil. When the oil is hot, about 3 minutes, add the pork slices, and let it sear for a few minutes. Turn them over and cook until they turn golden. Remove pork from pan and set aside.
Wipe pan clean with a paper towel. Add the remaining 1 tablespoon oil. Stir in both peppers. After 1 minute, add the green onions. Cook until the pepper and the onions are soft, about 2-3 minutes, then add the pork back into the pan. Add in the seasonings, do a few quick stir and transfer to a serving plate. Delicious with plain white rice.
Cook's Note
To avoid tearing and choking, make sure your windows are open when you are cooking the peppers or cook outside if possible. When cutting and removing the seeds from the pepper, please use gloves. If you like it hot, by all means, leave the seeds in. You can use 1 brand of soy sauce. Just be aware that some are saltier than others. You can get the soy sauces from any Asian grocery stores. Walmart carries Kikkoman, which is not as salty.
adapted from the recipe found here
Serves 2
dash of rice wine
salt and pepper to taste
2 Jalapenos, 4 Cayenne peppers, cut lengthwise, seeds removed.
6 green onions, cut into 2” strips
3 tablespoon Canola oil
4 tsp KimLan soy sauce, 1 tsp Golden Mountain soy sauce
½ tsp sugar
½ tsp. rice wine vinegar
2 tsp sesame oil
Marinate pork slices with a dash of wine and salt and pepper.
In a small bowl, mix both soy sauces, sugar, vinegar, and sesame oil; set aside.
Heat a large, sturdy frying pan on medium for one minute. Add 2 tablespoon Canola oil. When the oil is hot, about 3 minutes, add the pork slices, and let it sear for a few minutes. Turn them over and cook until they turn golden. Remove pork from pan and set aside.
Wipe pan clean with a paper towel. Add the remaining 1 tablespoon oil. Stir in both peppers. After 1 minute, add the green onions. Cook until the pepper and the onions are soft, about 2-3 minutes, then add the pork back into the pan. Add in the seasonings, do a few quick stir and transfer to a serving plate. Delicious with plain white rice.
Cook's Note
To avoid tearing and choking, make sure your windows are open when you are cooking the peppers or cook outside if possible. When cutting and removing the seeds from the pepper, please use gloves. If you like it hot, by all means, leave the seeds in. You can use 1 brand of soy sauce. Just be aware that some are saltier than others. You can get the soy sauces from any Asian grocery stores. Walmart carries Kikkoman, which is not as salty.