"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Szechuan Pork Recipe

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This recipe for Szechuan Pork, by , is from The Master Peace Recipe Collection, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Debra Winter
Added: Tuesday, July 22, 2008


1 pound pork boneless loin or leg
1 tablespoon soy sauce
1 tablespoon cornstarch
1/2 teaspoon ground red pepper (cayenne)
3 cups broccoli flowerets or 1 package (16 oz.) frozen broccoli, thawed and drained
1 clove garlic, finely chopped
2 small onions, chopped
1 can (8 oz.) whole water chestnuts, drained
1/4 cup chicken broth
1/2 cup peanuts
2 cups hot cooked rice

Trim fat from pork loin. Cut pork across grain into 1" cubes. Toss pork, soy sauce, cornstarch, red pepper, and garlic in 3-quart casserole. Cover tightly and refrigerate for 20 minutes. Microwave tightly covered on high 9-10 minutes, stirring after 4 minutes, until pork is no longer pink. Stir in broccoli, onions, water chestnuts, and broth. Cover tightly and microwave 6-8 minutes, stirring after 3 minutes, until broccoli is crisp-tender. Stir in peanuts. Serve with rice. Makes 4 servings.




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