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.
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.
Years ago, we used to patronize this Taiwanese restaurant in Boston Chinatown. One of our favorite dishes was the spicy pork and Poblano pepper. I've always wanted to create this dish, and recently found a recipe that is somewhat similar, and simple to make. Since we had harvested so many Jalapeno and Cayenne peppers, I used them in the recipe instead of Poblano. You can also add a green bell pepper to mix.
2 Jalapenos, 4 Cayenne peppers, cut lengthwise, seeds removed.
4 green onions, cut into 2” strips
3 tablespoon Canola oil
4 tsp Kim Lan or Kikkoman soy sauce, 1 tsp Golden Mountain soy sauce
½ tsp sugar
½ tsp. rice 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, rice 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.
If you've tried this recipe, we'd love to hear what you think.
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| Leisurely munching away |
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| Help yourself, dear bunny rabbit |
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| Hot Cayenne pepper |
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| Salsa, tomato sauce, blackberry apples, dried squash |
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| beautiful Georgia peaches |
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| Gorgeous and yummy canned peaches |
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| Ingredients for pork with Jalapeno peppers |
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| 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 (beef is a good substitute)
dash of rice wine or Sherry
salt and pepper to taste
[Print recipe]
¾ lb marbled pork, cut into thin slices (beef is a good substitute)
dash of rice wine or Sherry
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 Kim Lan or Kikkoman soy sauce, 1 tsp Golden Mountain soy sauce
½ tsp sugar
½ tsp. rice 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, rice 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.
If you've tried this recipe, we'd love to hear what you think.
Updated: 9/14/21
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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!
ReplyDeleteHey Debbie,
DeleteThanks for taking the time to comment.
Think of it as exercise and the reward is fresh produce! Call it sweat equity:-)
HA HA. You guys are too cute.
ReplyDeleteThe name of your blog caught my eye for sure- we used to have a Siamese cat named Mai Thai.
ReplyDeleteThanks for sharing at https://image-in-ing.blogspot.com/2021/09/the-sistine-chapel-exhibit.html. Hope to see you again!
It's always fun going to the garden to pick fresh food. I sure do miss those Georgia peaches so much :)
ReplyDeleteThanks for sharing your link at My Corner of the World this week!