Sunday, August 11, 2013

Preserving summer's harvest, and a recipe

This weekend, we went to the garden to pick some more produce. Most of them - squash,  cucumbers, pole beans and tomatoes - are done for the season. The banana, Cayenne and Thai hot peppers are still flourishing. As are the corn and the Japanese eggplant. We were pleasantly surprised to find not one but two rabbits in the field. One was munching on the leaves of the Cayenne pepper, and were totally oblivious to us bystanders.
Leisurely munching away
Help yourself, dear bunny rabbit

Hot Cayenne pepper
Back at the marina, our buddies got busy canning tomato sauce and salsa, blackberry apples and delicious Georgia peaches. We didn't grow the latter, but they came from a farmstand near Dahlonega, Georgia.

Salsa, tomato sauce, blackberry apples, dried squash
beautiful Georgia peaches
Gorgeous and yummy canned peaches
When we lived in Boston, we used to patronize this Taiwanese restaurant that served the best and the spiciest pork and Poblano pepper dish. I've always wanted to create this dish, and recently found one that is simple to make. In a previous post, I had promised a recipe with Jalapeno peppers. Since we harvested so many Jalapeno and Cayenne peppers, I used them in the recipe instead of Poblano. Don't worry, I've tried the recipe three times, and I deem it to be pretty good.

Ingredients for pork with Jalapeno peppers
Pork with Jalapeno peppers(豬肉片炒辣椒)
Pork with Jalapeno peppers (豬肉片炒辣椒)
[Print recipe]

¾  lb marbled pork, cut into thin slices (I used pork chops)
dash of rice wine
salt and pepper to taste
2 Jalapenos, 4 Cayenne peppers, cut lengthwise, seeds removed.
4 green onions, cut into 2” strips
3 tablespoon Canola oil
4 tsp KimLan soy sauce, 1 tsp Golden Mountain soy sauce
½ tsp sugar
½ tsp. rice wine vinegar
2 tsp sesame oil

Marinate pork slices with a dash of wine and salt and pepper.
In a small bowl, mix both soy sauce, sugar, vinegar, and sesame oil; set aside.

Heat a large, sturdy frying pan on medium for one minute. Add 2 tablespoon Canola oil. When the oil is hot, about 3 minutes, add the pork slices, and let it sear for a few minutes. Turn them over and cook until they turn golden. Remove pork from pan and set aside.

Wipe pan clean with a paper towel. Add the remaining 1 tablespoon oil. Stir in both peppers. After 1 minute, add the green onions. Cook until the pepper and the onions are soft, about 2-3 minutes, then add the pork back into the pan. Add in the seasonings, do a few quick stir and transfer to a serving plate. Delicious with plain white rice.

Cook's Note: To avoid choking and tearing, make sure your windows are open when you are cooking the peppers or cook outside if possible. When cutting and removing the seeds from the pepper, please use gloves. If you like it hot, by all means, leave the seeds in. You can use 1 brand of soy sauce. Just be aware that some are saltier than others. You can get the soy sauces from any Asian grocery stores. 

It wasn't spicy hot, like the previous two times. I may have cooked the peppers a little too long. Care to share your ideas?

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3 comments:

  1. Wow! You make sweating in the heat and humidity while fighting the bugs sound like fun. LOL. I did enjoy being with you two gals but gardening isn't for me!

    ReplyDelete
    Replies
    1. Hey Debbie,
      Thanks for taking the time to comment.

      Think of it as exercise and the reward is fresh produce! Call it sweat equity:-)

      Delete
  2. HA HA. You guys are too cute.

    ReplyDelete