One Two Three Four Five (Chinese Pork Ste Recipe

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One Two Three Four Five (Chinese Pork Ste Ingredients

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One Two Three Four Five (Chinese Pork Ste

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Proverb

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Tarragon: Only the leaves are used of the tarragon plant which are available either fresh or dried. A favorite in French foods, tarragon’s aromatic, licorice-like flavor makes a great addition to chicken, fish, eggs, butter, vinegars, and soups.

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I'm like old wine. They don't bring me out very often, but I'm well preserved.
Rose Kennedy, (1890-1995) family matriarch, on her 100th birthday, 1991

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Food Tip
Leftovers should never be at room temperature for more than 2 hours. They should be refrigerated quickly. Refrigerators are designed to accommodate changes in temperatures. Alhough plastic wrap may prevent contact with other food and bacteria, it will not prevent growth of bacteria already in or on the food if left out at room temperature.

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Food Tip
It's easy to create tasty sauces for beef roasts. Simply add stock or broth into pan juices and thicken by boiling rapidly for a few minutes. Season with herbs and a touch of wine.

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Food Tip
To reduce ground beef fat, put the cooked ground beef in a strainer and rinse briefly with boiling hot water. Drain well and continue with your recipe.

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Chemically speaking, chocolate really is the world's perfect food.
Michael Levine, nutrition researcher, as quoted in The Emperors of Chocolate: Inside the Secret World of Hershey and Mars

One Two Three Four Five (Chinese Pork Ste

Dessert is probably the most important stage of the meal, since it will be the last thing your guests remember before they pass out all over the table.
The Anarchist Cookbook

One Two Three Four Five (Chinese Pork Ste Directions

1 lb pork spareribs -- cut in
: half
3 TB sugar
8 green onions -- 4 to 5
: inches long
1/4 c soy sauce
1 TB rice wine -- or dry sherry
5 TB water
2 TB rice vinegar -- or white
: vinegar

Use a sharp knife to cut between the spareribs. Put the green onions
in the bottom of a large saucepan. Place the spareribs on top of the
green onions. Add the wine, vinegar, sugar, soy sauce, and water.
Cover and bring to a boil over high heat then reduce heat to low.
Cook about 2 hours, then serve hot. Makes about 4 servings. Note:
~---- This recipe is really nice, and good for weekends. I suggest
you serve it with white rice to soak up all the liquid. I think the
name is supposed to indicate how simple it is - it's from an old
chinese cookbook.

Recipe By : jih@acpub.duke.edu (Joy Hogley)

Serves: 1

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