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Menu Plan for the week of Nov. 8, 2013:  Tuesday's Recipes

Pork Amandine

Cooking time:  30 minutes for menu      Cooking schedule: see below for instructions

      Pork lends itself so well to stir-fries but you could substitute chicken, turkey or even tofu if you prefer.  If you buy a larger tenderloin, divide it and freeze half for another time.  Or use boneless chops.

Pork Amandine                                                           Preparation and cooking time: 30 minutes
     Loaded with celery and almonds, this was a classic dish on the menu of the Chinese restaurant I worked with. I have added a bit more pork and some fresh ginger to my version and serve it over brown rice.

10oz (300gr) pork tenderloin or boneless chops
1 medium onion
2 cloves garlic
2 tsp minced ginger
3 ribs celery  about 1 1/2 cups
2/3 green pepper
1 medium carrot
4oz (120gr) mushrooms  
1/2 cup almonds  whole, sliced or slivered
1 tbs olive oil
1 cup chicken stock
1 tsp soy sauce
1 tbs sherry (optional)
1 tbs cornstarch (Maizena, corn flour) dissolved in
     1 tbs soy sauce plus 1 tbs water

Thinly slice onion.  Mince garlic.  Mince ginger (peel first).  Julienne the pepper and carrot (techniques).  Trim and slice mushrooms.  Slice celery on the diagonal.   Cut the pork into large bite-size pieces.
Heat olive oil in large nonstick skillet over medium-high heat.   Add onion to skillet and stir-fry for 2 minutes.  Add garlic, ginger and stir-fry another 2 minutes.  Remove onions/garlic from pan and set aside.   Add pork and stir-fry 3 - 5 minutes, until nicely browned.  Remove and put with onions.  Add carrots, mushrooms, peppers to skillet and stir-fry 5 minutes.  Return pork, onions, garlic and ginger to pan.  Add chicken stock, sherry, soy sauce and bring to a boil.  Cover, reduce heat and simmer for 5 minutes.  Remove cover, add cornstarch mixture and stir until thickened.  Stir in almonds and serve over rice.   Add more soy sauce if desired, according to taste.

Brown Rice                                                        Time: 20 minutes or whatever your package says
      I use 'Uncle Ben's' which is all I can get and it is quick cooking.  It looks like brown Basmati and cooks in 15 minutes.  Substitute Basmati.

1/2 cup quick-cooking brown rice
1 cup chicken stock  or whatever your rice calls for
1/2 tsp dried thyme

Cook rice according to package instructions adding the herbs with the stock or water.  Fluff and serve.

Cooking schedule: 30 minutes Assemble all food, utensils and serving dishes Utensils: measuring cups, spoons, knives, small saucepan with lid, large skillet with lid Thinly slice onion Mince garlic, ginger Cut pork Peel carrot, julienne Julienne pepper Trim, slice mushrooms Cook rice Stir-fry onion

Add garlic, ginger to onion, stir-fry Remove onions, garlic, ginger Add pork, stir-fry Remove pork Add carrot, pepper, mushrooms, stir-fry Return pork, onions to skillet, stir Add stock, sherry, soy sauce to skillet, cover, simmer Fluff rice, put on platter Dissolve cornstarch in stock Thicken sauce Add almonds Spoon over rice and serve

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By Katie Zeller

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