Pork with Peppers

Ingredients for pork with Peppers/ 4 people

400g pork fillet

1
small red bell pepper

1
small yellow pepper

1
onion

2
cloves of garlic

2
teaspoons sugar

2
teaspoons cornstarch

2
tablespoons soy sauce

1
tablespoon fish sauce

1
pinch of chili paste

3
tablespoons peanut oil

Some
coriander powder

achievement

difficulty easy

preparation 10 mins

baking 15 mins

Total
time 25 minutes

PREPARATION pork with peppers

1
Cut the pork into strips. Peel and finely chop the onion and garlic. Discard
the peppers their stalk and open them in half to remove the seeds. Rinse and
slice into thin strips.

2
Pour 1 tablespoon oil in a wok soup. When hot, stir-gently melt the onion and
garlic for 5 minutes, then set aside on a plate.

3
Add to wok with remaining oil and turn up the heat. Saute pepper strips for 1
minute, then add the meat and cook for 3 minutes, stirring regularly.

4
Stir in the melted onion. Sprinkle with sugar. Add the soy sauce, fish sauce
and chili paste. Dissolve cornstarch in 10 ounces of water and pour, stirring constantly
until thickened.

Finally

Sprinkle
pork with pepper with a little cilantro and serve hot.

Ingredients
for Cranapana Bread (Original) Recipe

2-1
/ 2 c Self-rising flour

1 c Sugar

2
tb Salad oil

3/4 c Milk

2
Eggs

1
lg Ripe banana; mashed

1 c Chopped cranberries

1
Apple; peeled and chopped

1/2 c Chopped walnuts

1/4 c Raisins

Cranapana
Bread (Original) Preparation

Mix
first 6 ingredients in a wide bowl. Fold in cranberries, apple, walnuts, and
raisins. Spoon Into greased 9 × 5 inch loaf pan-. Bake at 350 ° F. for 60
minutes. Optional topping: Mix together confectioners sugar and cream to make a
glaze; Spread over cooled loaf. NOTES: Per unglazed Slice: 195 calories, 5.2 g. fat, 26% calories from fat of 28 mg.
cholesterol.

Ingredients
for Pot Roast with Horseradish Sauce Recipe

4 lb Beef chuck cross rib
pot

-roast,
boneless

2
tb Cooking fat

Salt

Pepper

1/2 c Onion, chopped

2-1/4 c Tomato juice

1/4 c Prepared horseradish

2
tb Dry sherry wine

Pot
Roast with Horseradish Sauce Preparation

1.
In a Dutch oven, or large pan with a tight-fitting cover, brown meat in fat.
Season with salt and pepper and remove from pan. Pour off fat drippings. 2.
Cook onions in drippings remaining in pan until soft but not browned; stir
often. Add tomato juice, horseradish, and wine; mix well. Return meat to pan.
3. Cover and simmer for 2 1/2 to 3 hours or until done. (Or cook in a 325F oven for same amount of time.) Turn meat
once to cook it evenly throughout and baste with sauce. Skim off excess fat. 4.
If sauce is too thin, remove meat to a platter and keep warm. Mix 2 tablespoosn
flour in 1/3 cup cold water. Add mixture slowly to sauce. Bring to a boil,
stirring constantly, and cook until thickened, about 3 minutes. Taste sauce and
correct seasoning, if necessary, with salt and pepper. 5. If sauce needs only a
little thickening, remove meat, skim off excess fat, and simmer, uncovered, for
a few minutes. 8. Slice meat and serve sauce.