Cooking advice

Try Eating Raw Food : Your body needs time to adjust and clean itself. Start including more fresh fruit, green salad, and green juice in your meals. Cut back on meat, dairy products, and cooked starchy foods. Try eating all raw one day per week, then two days. Or eat only two cooked foods per meal, then only one. You'll feel the difference.


Track down specials and buy in bulk. Buying in bulk means less trips, and can be a good way of reducing your food miles.


Buy Local Food : ...but at the same time, figure out what makes sense. It is more energy efficient to raise lambs in New Zealand and ship them to the UK than to raise them in the UK, because New Zealand lamb farming is more energy efficient. It is also more energy efficient to buy produce raised in Spain, than produce that has to be grown in greenhouses in the UK. Baby steps require figuring out which things make sense and which don't.


Kitchen safety

Always clean the grill pan after using it.
Never leave your cooking unattended. Even if the phone or doorbell rings. Remember - fires start when your attention stops.











Spicy Pork with Peas Recipe
Spicy Pork with Peas Category Spicy Recipes 
Views 77 
Ratings 0 
Ingredients And Procedures

1 ts red pepper flakes

1 ts Szechuan peppercorn ground

: (optional) 1 TB cornstarch

3 c fresh or canned chicken

: stock or broth 2 ts sesame oil

3 c soy sauce

2 TB oyster sauce

2 ts sugar

3 TB vegetable oil

2 lb pork, sliced and -- cut into

: thin strips 1 onion, -- halved and sliced

4 garlic cloves, -- peeled and

: chopped 4 quarter-size slices fresh

: ginger, -- julienned 2 carrots, -- julienned

5 green onions, sliced on the

: diagonal 2 c frozen green peas, thawed,

: or fresh uncooked 2 c cooked rice

2 TB chopped fresh parsley --

: (optional) 2 canned plum tomatoes or 1

: md fresh tom -- chopped In a small bowl, mix together the red pepper flakes, Szechuan pepper, cornstarch, chicken stock, sesame oil, soy sauce, oyster sauce, and sugar. Set aside. In a large skillet or wok heat 2 tablespoons of the oil over high heat until quite hot. Add the pork and cook quickly, tossing until brown all over, about 3 to 4 minutes. Remove to a platter. Add the remaining 1 tablespoon of oil, then the onion, garlic, ginger, and carrots and quickly saute until crisp tender, another 2 to 3 minutes. Add the seasoning mixture to the

vegetables and stir until the sauce begins to boil and thicken. Add the pork and peas to the pan and heat thoroughly, about 1 minute. Serve over steaming rice. Sprinkle with the parsley and chopped tomato, if desired. Serves 4 Recipe By :WELL-STOCKED PANTRY SHOW#ND7044 Date: Thu, 31 Oct 1996 08:37:32 -0500 -----

 
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