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60 minutes
Prep: 20 minutes
Cook: 40 minutes
45 calories per serving view nutrition facts
4 servings
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| 4 | each | pork chops | |
| 1 | tablespoon | peanut oil | or vegetable oil |
| 1/4 | teaspoon | black pepper | |
| 1 | tablespoon | soy sauce | |
| 10 | ml | garlic | crushed |
| 1 | slice | ginger | fresh, about 1/2 inch, minced |
| 2 | teaspoons | sesame seeds | |
| 1/3 | cup | water | |
| 1/4 | cup | onions | green, or leeks, diced |
| 6 | ounces | snow pea pods | frozen |
Trim all visible fat from the chops, and slice the meat into thin strips, about 1/4-inch thick, and 1/2 to 1-inch wide.
Heat the oil in a wok or large skillet over medium heat, then add the pork and brown, stirring often.
Mix together the black pepper, soy sauce, garlic, ginger, sesame seeds, and water, and add to the browned meat.
Add the onions. Cover, reduce heat, and let simmer for about 30 minutes, until the pork is cooked through, stirring occasionally.
Add more water if necessary to prevent sticking.
Meanwhile, cook the pea pods according to package directions, without added salt.
Add the cooked pea pods to the pork, stir, and serve.
Makes 4 servings
| % Daily Value* | |
| Total Fat 4.0g | 6% |
| Saturated Fat 1.0g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 213mg | 9% |
| Total Carbohydrate 2.0g | 1% |
| Dietary Fiber 1.0g | 3% |
| Sugars 1.0g | |
| Protein 1.0g | 2% |
| Vitamin A | 2% | Vitamin C | 12% | |
| Calcium | 2% | Iron | 3% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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Helpful hints on how to handle Phyllo or Filo dough when making those delicate recipes....
>hello. just read your recipe for super-moist roast turkey, and i'm just wondering. i'm not a great cook, so when you say "tuck the wings under the turkey", i'm still not sure if that means the turkey is placed in the roasting pan breast side up or not. i've read that if the turkey is placed breast side down, the fat from the back of the turkey leaks down, making the breast meat moist (which is what i want). any help?? ------------------- #1 culprit of dry turkey breasts is over-cooking. I highly recommend using a pop-up thermometer so you get the turkey out of the oven at exactly the right time and it is in the oven no longer than necessary. It is well worth the investment Last year I used this recipe along with Herbed_Pan_Gravy. Turned out great, the instructions are quite clear, adding water to the pan prevents the bird from drying out. Another option I've used in the past is the Look bag, available at supermarkets across North America. It's a big bag that the bird is place in which keeps all the moisture inside keeping the bird as moist as possible. Once again, the #1 best thing you can do to ensure success is use a pop-up (or other) thermometer and get the turkey out of the oven as soon as it is done, then let the bird rest for at least 10 minutes covered in foil so it can re-absorb it's juices back into the meat. I hope this helps.
A simple and delicious chicken casserole that doesn't take a lot to make or enjoy!
