Pork with Peaches and Pecan Sauce

First of all, thank you Campbells for this recipe! You can find it on the back of the Golden Mushroom condensed soup can. This recipe is flavorful and my kids ate it up!

1 T olive oil
1 lb pork tenderloin (I used 2 thick boneless pork chops, butterflied and cut into slices)
1 garlic cloves, minced
3 green onions, sliced (separate 2 and 1)
1 can Campbell's Condensed Golden Mushroom Soup
1 can (about 15 oz) sliced peaches. Drain juice and set aside (you will use juice and peaches separately)
3 T (low sodium) soy sauce
2 T (Local) honey - I'm a local user ;)
1/4 C pecan halves, toasted and broken into pieces

1 C cooked rice

Heat oil in deep sided skillet over med-high heat. Add pork and cook until well browned on both sides. (Pretty much cooked) Remove pork from skillet and set aside.

Add onion (2) and garlic to skillet cook for 1 minute - don't let it burn though. Stir in soup, peach juice, soy sauce and honey. Heat to a boil. Cook 5 minutes or until soup mixture is slightly reduced.

Return pork to skillet and heat to a boil. Stir in peaches. Reduce heat to low and cook until pork is cooked through. Stir in pecans.

Serve next to or on top a bed of rice. Sprinkle/Garnish with remaining green onion.

Chicken Teriyaki

Sometimes I'm not the brightest and it takes me a while. Forever I wanted good, yummy teriayki like the restaurants or the mall. Well, after looking online here's what I've come up with. Please let me know if you have a better version. I am a little confused (if anyone knows, please spill) on the sake. Is sake rice wine? I have rice wine at home, but it doesn't state sake on it. (???)

2 T sake (Japanese Rice Wine)

1/4 C mirin (sweet Japanese rice wine)

1/4 C soy sauce

2 T light brown sugar

2 t grated fresh ginger root (3/4 or so dried)

splash sesame oil

1 3/4 lb chicken pieces

1 t peanut oil (please remember to sub all oils for allergies!!!)

2 C rice

Cook rice as directed. This is a side dish.

Combine sake, mirin, soy sauce, sugar, ginger and sesame oil in a deep dish/bowl. Add chicken and let marinade for 15 minutes (refrigerate). Heat peanut oil in a deep sided pan that has a lid over medium heat. Using a slotted spoon, transfer chicken to oil. Saute chicken until it looks cooked on the outside, flip as needed.
Add the marinade to the chicken and bring to a boil. Turn down the heat to simmer, cover and let cook for about 5 minutes. Make sure chicken is cooked prior to moving on ~170 deg F.
Remove chicken from pan and keep warm. Raise heat to med-high to thicken marinade to a syrup consistency. Return the chicken to the pan, stir well to coat. Serve with rice.

Broccoli for Chinese Night

I have to have a veggie with dinner. And unless I do take on brown rice, I'm bored with having just a veggie. So, I tweaked my broccoli.

Cook broccoli according to package. Set aside.

Heat together:

1 t sugar

2 T apple cider vinegar

2 T vegetable oil

2 T soy sauce

If you want to bring it to a boil, then only do so for a minute. You really only have to heat it through then pour it over your broccoli. Toss to coat. Sprinkle with toasted sesame seeds or toasted almonds.

PF Chang's Mongolian Beef......with sides

I have only eaten one appetizer at PF Changs, but I hope to go back for more food soon! I found this recipe on their website and it is so good! I served it up with some fried rice (with egg and veggies), but you could serve the meat with white rice, fried broccoli with sesame seeds, noodles, whatever! You will find most of these ingredients down your ethnic isle.

12 oz sliced Beef Tenderloin (I used Publix - meat for fajitas or stir-fry)

1 T Soy Bean Oil (I used regular veg oil b/c I could not find this one)

1/2 t Garlic

2 fl oz Soy Sauce

2 T Sugar

1 t Rice Wine

2 oz Green Onion sticks - 3" long, Green only (I used 1 bunch from Publix)

1/2 t Sesame Oil

Heat Soy Bean Oil in large skillet over med-high heat. Add beef and cook for about a minute on each side. Beef should be light brown around the edges and grey in the middle. (I don't think it has to be fully cooked, but make sure it's at least med-med well)

Add garlic, toss. Add Rice Wine, Soy Sauce, and Sugar. Mix well, bring to a boil. Cook and reduce the sauce around the beef until all the sauce has caramelized onto the beef. It helps if you mix every now and then to keep the sauce coated on the beef. Your pan should be "dry" - no flowing sauce.

Add the green onion. Toss about 3 times to mix then remove from heat. Add Sesame Oil and toss to coat. Serve.

** Caramelizing your meat is the secret!!!