Skewered Five Spice Pork Oamc With Vegetables Recipes

Steps:

• Cut chicken into bite sized pieces. Place in a large zipper baggie.
• Add garlic, reserved pineapple juice and ginger root. Seat bag and squish it around to coat the chicken with the marinade.
• Place the bag in the fridge and allow chicken to marinate for 45 minutes. (this can be done in the morning).
• While chicken is marinating, chop bell pepper and onion.
• Heat oil in a large skillet or wok.
• Add green pepper and onion and saute for 3-4 minutes.
• Add chicken and marinade and cook and stir for about 10 minutes or until chicken is cooked through.
• In a small bowl, mix together cornstarch, brown sugar, vinegar, and soy sauce. STir to make sure there are no lumps. Add this mixture to the skillet. Stir.
• Add the pineapple chunks to the skillet.
• Stir until the mixture has thickened slightly.
• Serve over cooked rice.
• To freeze: Allow to cool. Package in a rigid container or in a large freezer bag.
• To serve: Thaw overnight in fridge and reheat on stovetop over medium low heat OR heat in microwave until bubbly.

Steps:

• Peel potatoes and cut crosswise into 1/2 inch thick slices; set aside.
• Place wok over high heat; when wok is hot add oil.
• When oil is hot add pork and garlic.
• Stir-fry until pork is browned (2-3 minutes).
• Add potatoes, water, soy, sugar, and five-spice.
• Bring to a boil; then reduce heat, cover, and simmer, stirring occasionally, until potaotes are tender (about 20 minutes).
• Garnish with onions.

Steps:

• Marinade: In small bowl, combine pineapple juice, Worcestershire, coriander, garlic, red pepper and black pepper.
• Place pork in deep glass bowl; pour marinade over pork.
• Cover; marinate in refrigerator about 1 hour.
• Meanwhile, soak think bamboo skewers in water.
• Weave skewers through pork strips so meat lies flat, discard marinade.
• PLace pork on grill.
• Grill over medium coals 2 minutes.
• Turn; grill an additional 2 minutes or until pork is juicy and barely pink in center.

Steps:

• Season rice to taste.
• Mix broth with vinegar, five-spice powder, garlic, and soy sauce; set aside.
• Heat oil in a wok or nonstick skillet over high heat. Add pork and onion and stir-fry 2 minutes. Add bell pepper and continue to stir-fry 1 minute. Sprinkle flour over ingredients and toss.
• Add broth mixture to wok and stir-fry 2 minutes. Remove to a bowl. Add seasoned rice to wok and stir-fry 1 minute to heat.
• Divide rice between 2 dinner plates and top with pork mixture. Sprinkle with almonds.