SPICY FOOD, ASIAN

 

 Teriyaki Pork Lo Mein

• 1 T vegetable oil
• 1 lb. pork or chicken, cut into thin strips
• 2 T soy sauce
• 1 medium red bell pepper, thinly sliced
• 1-1/2 C water
• 1 package Knorr® Asian Sides™ - Teriyaki Noodles
• 1 T finely chopped garlic 
• 1/2 tsp. crushed red pepper flakes

Heat oil in  skillet over high heat and cook pork, stirring frequently, until done, about 3 minutes. Remove pork from skillet and toss with soy sauce and red pepper flakes; set aside.

Add red pepper and cook until almost tender. Stir in water, Knorr® Asian Sides™ - Teriyaki Noodles and garlic and bring to a boil. Reduce heat and simmer, stirring occasionally, until noodles are tender.

Return pork to skillet and heat through. Garnish with chopped green onions.

 

 

 

Asian-Style Barbecue Pork Chops 

• 4 boneless pork chops (center-cut)
• 1 tsp Chinese five spice powder
• 1 T. grill seasoning
• 1/4 cup vegetable oil
• 1/2 cup favorite BBQ  sauce
• 1 red bell pepper (chopped)
•  2 cloves garlic (chopped)
• sugar snap peas 
• 2 T. hot pepper sauce 

1. Season the pork chops with the five-spice powder and grill seasoning. In a large nonstick skillet, heat 2 tablespoons oil over medium-high heat. Add the chops and cook for 6 minutes on each side. Add 1/4 cup BBQ sauce, turning the chops to coat. Keep warm.
2. In another large skillet, heat the remaining 2 tablespoons oil over medium-high heat. Add the bell pepper and garlic and cook for 2 minutes. Add the  peas and scallions and cook for 3 minutes. Stir in the remaining 1/4 cup BBQ sauce and the hot sauce. Serve with the chops. 

 

 

 

Spicy Chinese Chicken

1/4 cup lemon juice
3 T olive oil
1 garlic clove, chopped
2 T. favorite hot BBQ  sauce
1 T honey
5 T soy sauce
1/4 tsp ground ginger
2 boneless  chicken breasts

Combine all ingredients except chicken in a plastic bag. 

Prick the chicken and add it to the marinade.
Place in fridge for at least four hours. 

Remove chicken from marinade and grill both sides until done.Garnish with chopped green onions.

Szechwan Shrimp

• 1 T soy sauce
  4 T water
• 2 tsp cornstarch
• 1 tsp honey
• 1/2 tsp  crushed red pepper

• 1/4 tsp ground ginger
• 1T vegetable oil
• 4 cloves garlic, minced
• 12 oz cooked shrimp, tails removed
  1/4 C sliced green onions
   

1. In a bowl, stir together water, ketchup, soy sauce, cornstarch, honey, crushed red pepper, and ground ginger. Set aside.
2. Heat oil in skillet over medium-high heat. Stir in green onions and garlic; cook 30 seconds. Stir in shrimp, and toss to coat with oil. Stir in sauce. Cook and stir until sauce has thickened.