{"id":1504,"date":"2010-03-12T14:59:08","date_gmt":"2010-03-12T18:59:08","guid":{"rendered":"http:\/\/heidiannie.com\/?p=1504"},"modified":"2010-03-12T14:59:08","modified_gmt":"2010-03-12T18:59:08","slug":"sesame-pork-with-snow-peas-on-soba-noodles-a-recipe","status":"publish","type":"post","link":"http:\/\/www.heidiannie.com\/?p=1504","title":{"rendered":"Sesame Pork with snow peas on Soba noodles- a recipe"},"content":{"rendered":"

\"window<\/a> <\/p>\n

I Love Asian-style foods.<\/p>\n

They are aromatic and delicious and allow me to incorporate veggies that Frank would otherwise not<\/u> eat.  And it is definitely not girly food!<\/p>\n

Last night I made this for dinner and it was so good.  And good for me, since soba noodles are made from buckwheat which is good for diabetics because of it’s glycemic levels.<\/p>\n

Meredith brought back the soba noodles when she came down in January.  ( She also brought a great assortment of dark chocolates- but that is ALL gone!)<\/p>\n

\"window<\/a> The instructions are all in Japanese.  But I let the noodles  “dance” in boiling water for  7 minutes and then served them with the pork and veggies and the sauce from the marinade.  ( Does anyone know what I’m supposed to do with the little pink pill and small foil packet inside the cellophane wrapping?  I wasn’t sure, so I put it aside until I can identify the contents.)<\/p>\n

\"window<\/a> Anyway, they cook up a slightly grey and tan color and make a very nice base for the sesame pork and snowpeas.<\/p>\n

Ingredients:<\/p>\n

boneless pork about 1 lb.- I used 4 small boneless chops<\/p>\n

1- 12 oz. pkg of fresh snow peas<\/p>\n

4-6 scallions- chopped on the diagonal , white and green<\/p>\n

12 oz. fresh mushrooms, cleaned and sliced<\/p>\n

1 carrot or red pepper (for color)- sliced into slivers<\/p>\n

2-3 TBS of sesame oil <\/p>\n

a generous splash of olive or rice oil<\/p>\n

sesame seeds<\/p>\n

 <\/p>\n

marinade-<\/u><\/p>\n

1\/4 cup sesame oil<\/p>\n

1\/4 cup golden sherry<\/p>\n

1\/8 cup olive or rice oil<\/p>\n

1\/4 cup soy or teriyaki sauce<\/p>\n

1 minced clove of garlic<\/p>\n

1 tsp. minced fresh ginger<\/p>\n

 <\/p>\n

Method:<\/p>\n

Cut pork into thin pieces, cutting against the grain.  <\/p>\n

In a shallow baking dish, mix together the marinade and stir the pork into it, coating all the meat.   Cover and put into fridge and let the flavors marry for at least 2-3 hours (or overnight, if you like a  stronger flavor).<\/p>\n

Slice and dice up your vegetables- you may want to cut the ends off of the snow peas, but it isn’t really necessary.<\/p>\n

Heat splash of olive\/rice oil until you can see a slight shimmer and notice it just starting to smoke, then add the sesame oil and sear the pork quickly on both sides.  Only work with a handful of meat at a time, so that the oil doesn’t cool down or the meat will become tough.  When seared through- the color will no longer be pink- transfer meat into a warm serving dish.  <\/p>\n

Now, add another splash of sesame oil and the scallions and carrot or red pepper.  Stir until translucent ( the onions) , add the mushrooms and pour the remaining marinade over the vegetables and keep stirring.<\/p>\n

Add the snow peas, cook until they turn a very bright shade of green (about 4 minutes) and then add the cooked meat and stir everything back together.<\/p>\n

In a small skillet sautee about 2 TBS of sesame seeds into 1 tsp of oil until lightly browned.  Sprinkle over the top of dish and serve over cooked soba noodles.<\/p>\n

You may also heat up some soy sauce with a little sherry in it to pour over noodles- they tend to soak up sauce.<\/p>\n

\"window<\/a> <\/p>\n

You can add a salad if you like- I just added a diet gingerale and a hefty portion of snowpeas!  Yum! Yum! and again I say, YUM!<\/p>\n","protected":false},"excerpt":{"rendered":"

I Love Asian-style foods. They are aromatic and delicious and allow me to incorporate veggies that Frank would otherwise not eat.  And it is definitely not girly food! Last night I made this for dinner and it was so good.  … Continue reading →<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[11],"tags":[],"class_list":["post-1504","post","type-post","status-publish","format-standard","hentry","category-recipes"],"_links":{"self":[{"href":"http:\/\/www.heidiannie.com\/index.php?rest_route=\/wp\/v2\/posts\/1504","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/www.heidiannie.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.heidiannie.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.heidiannie.com\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"http:\/\/www.heidiannie.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1504"}],"version-history":[{"count":0,"href":"http:\/\/www.heidiannie.com\/index.php?rest_route=\/wp\/v2\/posts\/1504\/revisions"}],"wp:attachment":[{"href":"http:\/\/www.heidiannie.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1504"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.heidiannie.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1504"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.heidiannie.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1504"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}