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This is another traditional Chinese dish, this time from the northeast part of China. Simple, easy, comfort food.
1. Cut the pork into bite-size cubes. Put into a pot with cold water and boil it to get rid of blood in the pork. Clean the pork with warm water, leave aside for later use. Cut corn into 4 pieces and clean green bean for later use, too.
2. In a stew pot, add oil. Saute the onion, ginger, pepper, star anise. Add in pork and stir fry for about 2-3 minutes, then add the rice cooking wine, soy sauce, dark soy sauce and stir evenly.
3. Pour in about 2 cups of hot water, just to cover the pork, use low heat and simmer for 1 hour.
4. Add the beans, corn, season with salt, mix well and simmer for another 20 minutes.
Feel free to customize the toppings to your taste. I like my wrap with avocado, tomato and lettuce while my husband likes the chicken on a bun as a club sandwich. The real key to this recipe is the marinade.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!