Lilys Pork Broth With Tofu And Vegetables Recipes

Steps:

• Place bacon and ginger in a medium stockpot. Cover with water. Bring to a boil, skimming as necessary to remove fat. Reduce heat to simmer, and cook, covered for 40 minutes. (This can be made ahead up to this point and refrigerated overnight.) Remove bacon from liquid. Remove bones, and discard. Slice meat crosswise into slices 1/4 inch thick. Reserve liquid for Pork Broth with Tofu and Vegetables. Discard ginger.
• Place wok over high heat. Add 1 1/2 tablespoons olive oil and heat until smoking. Add garlic, hot bean sauce, and sliced bacon. Cook until lightly browned, stirring frequently, about 5 minutes. Transfer from wok to plate. Rinse wok, and wipe dry.
• Return wok to heat. Add remaining 1 tablespoon olive oil. Heat until smoking. Add kohlrabi and salt. Stir to combine. Add cooked meat, scallions, soy sauce, and chile oil. Cook until heated through, about 2 minutes. Remove from wok to serving dish. Drizzle with sesame oil. Serve immediately.

Steps:

• Cook the tofu: Heat a large heavy-bottomed skillet or wok over high heat. Add 3 tablespoons oil. When the oil begins to smoke, remove the skillet from the heat and quickly (and carefully!) add the tofu in a single layer. Return the skillet to high heat and cook, stirring from time to time, until the tofu is lightly browned, 2 to 3 minutes. Carefully remove the tofu to a plate. Add the coriander seeds and toast for 15 seconds. Add the ground pork in a single layer, then sprinkle with salt and the red pepper flakes and brown over medium-high heat until cooked through, 3 to 5 minutes. Remove from the heat and add the pork to the tofu.
• Cook the vegetables: Return the skillet to the heat and add the remaining tablespoon oil. Stir in the garlic and scallions and cook over medium heat for about 1 minute. Add the snow peas and peppers and cook until they become tender, 2 to 3 minutes. Stir in the soy sauce, honey, ginger and lemon zest and juice. Simmer for an additional minute. Taste for seasoning.
• Finish: Add the pork and tofu back to the skillet and gently stir to reheat and combine, 1 to 2 minutes. Transfer to a platter and add the vinegar and additional soy sauce to taste.

Steps:

• Prepare the rice according to the package directions. Peel and finely grate the ginger and put it into a small baking dish or medium bowl along with the soy sauce, garlic chili sauce and sesame oil. Whisk to combine.
• Place a large saute pan over medium-high heat. Cut the baked tofu into 1-inch-by-1/2-inch pieces and add to the marinade. Stir to combine and reserve. Fill a small measuring cup or bowl with cold water and keep by the stovetop.
• Add the canola oil to the hot pan and swirl to coat. Add the shiitake mushrooms and cook until tender and browned in spots, stirring frequently, about 2 minutes. Add the stir-fry vegetable mix and a large pinch of salt. Cook until crisp tender, 3 to 5 minutes (the cooking time will depend on the size of the vegetables in the mix). If at any time the pan seems too hot, stir in 1 to 2 tablespoons water. Add the marinated tofu to the vegetables along with 2 tablespoons water. Cook until the tofu is warmed through, 1 to 2 minutes.
• Transfer the stir-fry to a large platter. Scatter the cashews on top and serve alongside the rice.

Steps:

• In a medium saucepan, bring broth to a boil over high heat. Add mushrooms, and return to a boil. Add tofu and salt. Return to a boil. Add greens, stir once, and remove from heat. Sprinkle with a few drops sesame oil. Serve immediately.

Steps:

• 1. Place Pork Loin fat side down in a 9 x 13 pan and arrange vegetables around it.
• 2. In a small bowl mix Garlic powder, onion powder, seasoned salt and black pepper until combined and rub it onto the pork (top only, not the bottom).
• 3. Sprinkle the parsley on top, and then the garlic. Drizzle the olive oil over top of the pork. You can season the vegetables as well, I recommend to. Just sprinkle all of the same dry seasonings over top.
• 4. Add beef broth from one of the corners of the pan, do not pour over pork. Place foil, slightly vented, over the pork, and fitting the pan. Cook it on 325 for 2 1/2 hours. Midway through rotate the pork so it it fat side up and replace the foil so it is covered again.
• 5. After its done take the foil off and put the broiler on HIGH. Flip the pork again to meat side up and broil for 10 minutes. You will do this twice (meat side up, 10 mins, fat side up 10 mins, and then meat side up one last time for 10 mins.) For a total of 30 minutes You may need a few mins longer depending on your oven. Just look to see how browned its getting.
• 6. Let meat rest for 30 minutes.
• 7. Enjoy! The vegetables will have an incredible flavor and so will the meat.
• **You may add more veggies but You'll probably have to go with a bigger pan size.
• **If you'd really like to kick it up, make a roux and add PAN JUICES and some red wine and let it reduce, stirring often to make a nice gravy!

Steps:

• In a small sauce pan, mix together soy sauce, brown sugar, and jam over low heat until sugar has dissolved. Reserve 1/4 cup of sauce for basting the tenderloin while grilling. Combine remaining sauce with soda in a large plastic resealable bag; place meat in bag, and seal. Marinate in the refrigerator for at least 4 hours, or overnight.
• Preheat grill for medium heat.
• Lightly oil preheated grill, and discard marinade. Cook tenderloin for 15 to 20 minutes, or until an instant-read thermometer inserted into the center reads 145 degrees F (63 degrees C).
• Remove meat from grill, and allow to rest for 5 minutes before slicing into 1/4 inch thick medallions.

Steps:

• Combine egg yolk, soy sauce, rice wine, cornstarch, salt, and Sichuan peppercorns in a bowl to make the marinade. Add pork; marinate for at least 30 minutes.
• Mix vinegar, water, sugar, tomato paste, soy sauce, and cornstarch together to make the seasoning sauce.
• Heat oil in a deep saucepan over medium-high heat. Roll the marinated pork in cornstarch until each piece is well covered. Deep-fry pork for 2 minutes. Remove and drain on paper towels.
• Heat 1 tablespoon oil in a small saucepan over medium heat. Stir-fry green peppers and scallions for 30 seconds. Add lychees and pour in the seasoning sauce. Stir well until sauce thickens. Leave over very low heat.
• Reheat the deep-frying oil. Re-fry pork until crisp, about 30 seconds. Drain and place on a warm plate. Pour the seasoning sauce on top. Sprinkle with sesame oil and serve at once.