cheap healthy recipes: Pepper Dishes in Tangy Sauce the Chinese Way

Pepper Dishes in Tangy Sauce the Chinese Way

Article by Terry Retter

Asian foods are one of the most delicious dishes in the world, and being an ethnic food lover myself, I included them in my list as I am so entrenched in Chinese cuisine. Traditional Chinese dishes use traditional ingredients that interprets the colorful and spicy world of most Asian dishes. In short, a modern take off on Chinese food.

If you love pepper, you will be amazed in some Chinese pepper dish recipes that often come in combination with a fairly small amount of meat or fish. In a Chinese buffet, soup is often included and is served at the end of the meal. Some regions serve rice, noodles or steamed bread as accompaniments. Rice wine or tea, are drunk throughout the meal. Allow the following Chinese pepper dishes in tangy sauce to impress you.

Hot and Sour Cabbage-Pepper Salad

Ingredients

* 2 pounds of white cabbage * 1 large red bell pepper, cut into narrow strips * 3 scallions, cut into 8 lengthwise * 2 dried red chilies, cut in very thin rings * 2 fresh ginger root, thinly sliced * 3 tablespoons sesame oil * Salt to taste * 2/3 cup hot water * 3 tablespoons superfine sugar * 3 tablespoons white vinegar

Procedure

Remove tough outer leaves from cabbage and carefully peel off remaining leaves. Cut out coarse part of stalk from base of each. Boil water in a large saucepan and blanch the cabbage for 3 minutes, or until leaves are flexible. Blanch the red peppers in the same boiling water for 3 minutes, then drain well. Drain cabbage and pepper well.

Make marinade. Heat oil in a wok or skillet until sizzling, add the chilies and quickly fry until golden brown. Sit in scallions, add salt to taste then add the ginger. Briskly stir-fry for 1 minute. Pour in hot water then add sugar and vinegar. Simmer for 2 minutes. Remove skillet from heat and leave to stand. Put a strip of pepper at the base of each leaf, then roll each leaf to form a "cigar". Arrange in a dish in single layer. Pour marinade generously coating the rolled cabbage leaves. Cover tightly. Allow salad to stand at room temperature, covered for 4 hours before serving.

Peppers and Pork

Ingredients

* 1 pound of mixed green, red and yellow bell peppers, cut into diamond shape * 2 scallions, cut into thin slices * 5 ounces well-chilled pork tenderloin, cut into narrow strips * 2 tablespoons dark soy sauce * 1 tablespoon rice wine * 1 teaspoon cornstarch * 3 tablespoons water * 2 fresh ginger root, thinly sliced * Salt to taste * 2 tablespoons corn oil

Procedure

Put pork into a medium-sized bowl. Stir in 1 teaspoon of the soy sauce along with the rice wine. Add teaspoon of the cornstarch. Stir well. In a small bowl, mix remaining cornstarch smoothly with the 3 tablespoons water, then stir in the remaining soy sauce, scallions, ginger and salt. Heat oil in a wok or large skillet until hot, add the pork mixture and stir-fry until almost cooked. Mix in peppers and continue to stir-fry for 2 minutes more. Pour in cornstarch mixture and bring to a boil, stirring constantly. Simmer for 1 minute, or until the sauce thickens just enough.