Serving Size: 4
Class: Easy (under 1.5 hours)
In honor of Chinese New Year, we went into the Gremolata Kitchen vaults and pulled a recipe from one of the many cooking classes popularized in the 1980s. This decade saw a surge of interest in Chinese cuisine and every home had a wok gracing the stove top. This recipe however does not require a wok and was originally designed to be made using a microwave. We adapted the recipe to work with your oven – making it a perfect complement to any Chinese feast where you are too pre-occupied with the wok on the stove top to worry about a side dish in the oven.
Ingredients:
¾ Pound of Lean Boneless Pork
2 Tablespoons of Light Soy Sauce
2 Tablespoons of Dry Sherry
1 Tablespoon of fresh Ginger, grated
1 Clove of Garlic, minced
1 Cup of fresh Mushrooms, sliced
½ Cup of Green onions, cut into 1 inch lengths
1/3 Cup of Beef Stock
1 Tablespoon of Cornstarch
1 Cup of Fresh Snow Peas
Directions:
Prepare the pork by cutting into thin slices. In a casserole or baking dish, stir together the soy sauce, ginger, sherry, and garlic. Add the meat and let marinate for roughly ½ hour.
Preheat the oven to 350°F. Add the mushrooms and onion to the pork and marinade and cover the lid. Bake in the oven for 45 minutes – stirring at least twice.
In a bowl, mix together the beef broth and cornstarch. Transfer your casserole to the stove top and set the heat to high. Add the beef broth and cornstarch mixture and let simmer uncovered until thickened – roughly 3-4 minutes. Reduce the heat and add the snow peas. Cover, and let simmer for another 3-4 minutes.
Cook Smart Tip:
Do not over-cook the snow peas. If you are having concerns that the sauce and the pork may need more time to cook, do so. The Snow peas should only be added as the final step to this dish – 3-4 minutes before serving.