i could use some help on this?

Question

kind any please tell me how to make....lo main noodles. sweet and sour pork, or pepper steak.

Answer 1

Oh Geez you ask a lot. LOL

Sweet and Sour Pork

1 good , lean (almost no fat on it), tender, good size pork roast, cut-up in fairly good size chunks.
roll the chunks in blended eggs in a bowl, then roll in flour, and deep-fry, drain them on a paper towel. (Just like making fried chicken)

The Sauce

1/2 cup of water
1/2 cup of white sugar
1 can chunk pineapple (Dole is the best)
1 Tablespoon condensed tomato soup (freeze the rest, I know not too many people like tomato soup. You can use it again another time)
Large chopped chunks of onion
green bell pepper chunks

Boil the water, sugar, and all the pineapple juice (from the can)
(the mixture should start to thicken)
add the tomato soup, just the tablespoon
Stir briskley until the sauce turns reddish, add your pineapple chunks, bell pepper chunks and onions
Stir, turn off the heat, and serve over the pork
(if you like carrot in this also, just add thinly sliced carrots, cut them on an angle as they look prettier, and elegant)

HINT: If the sauce does not get very thick, add some cornstarch, and water to the sauce, and in a few seconds while stiring, it will. A tablespoon of cornstarch, and about the same ammount of water, stir it up, and add to the sauce, taking the pot off the heat.


Pepper Steak

Round Steak, or a large Swiss steak
about 3 green onions, sliced on the diagonal
1/2 a yellow onion sliced long ways
I red bell pepper, sliced in long strips
1 green bell pepper, sliced in long strips
Black pepper to taste

Slice the steak in long pieces
saute in corn, or vegetable oil (NOT OLIVE OIL), until 1/2 done
add all your other veges, and black pepper, about 1/2 to 1 tsp.
HINT: If your meat, and veges get too dry while cooking, add a 1/4 cup of red wine, beef broth, or water, but wine tastes better!
Serve over plain cooked white rice.

Have fun!

Answer 2

sweet n sour pork serves 3/4
3/4 pound pork tenderloin
2 - 3 teaspoons soy sauce
Pinch of cornstarch
Sauce:
1/4 cup sugar
2 tablespoons ketchup
2 tablespoons dark soy sauce
1/4 teaspoon salt
1/2 cup water or reserved pineapple juice
1/4 cup vinegar
1 tablespoon cornstarch dissolved in 4 tablespoons water
Batter:
1/3 cup flour
1/3 cup cornstarch
1 egg white, lightly beaten
1 tablespoon vegetable oil
1/3 cup warm water, as needed
Other:
1 carrot
1/2 red bell pepper
1/2 green bell pepper
1/2 cup pineapple chunks
3 cups oil for deep-frying, or as needed
PREPARATION:
Cut the pork into 1-inch cubes. Marinate in the soy sauce and cornstarch for 20 minutes.

In a small bowl, combine the sugar, ketchup, dark soy sauce, salt, water or juice and vinegar. Set aside. In a separate bowl, dissolve the cornstarch in the water. Set aside.

Peel the carrot and chop on the diagonal into 1-inch pieces. Cut the bell peppers in half, remove the seeds and cut into cubes.

Heat the oil for deep--frying to 375 degrees Fahrenheit.

For the batter, combine the flour and cornstarch. Stir in the egg white and vegetable oil. Add as much of the warm water as is needed to form a thick batter that is neither too dry or too moist. (The batter should not be runny, but should drop off the back of a spoon).

Dip the marinated pork cubes in the batter. Deep-fry in batches, taking care not to overcrowd the wok. Deep-fry the pork until it is golden brown. Remove and drain on paper towels.

(If desired you can deep-fry the pork at second time to make it extra crispy. Make sure the oil is back up to 375 before you begin deep-frying again).

To prepare the sweet and sour sauce, bring the sauce ingredients to a boil in a small saucepan over medium heat. Add the carrot, green pepper, and pineapple. Bring to a boil again and thicken with cornstarch mixture, stirring. Check the sauce one more time and adjust seasonings, adding salt and/or vinegar if desired. Serve hot over the deep-fried pork.

peppered steak serves 2

Ingredients
2 tsp black peppercorns, crushed, but still in quite large pieces
2 sirloin steaks, cut 1.5cm/½in thick
7.5ml/1½ tsp olive oil
sea salt



Method
1. Rub the steaks lightly with the oil, then press the crushed peppercorns firmly into the meat.
2. Heat the grill or grill pan, until very hot. Cook the steaks quickly for about 2 minutes on each side.
3. Season with a little salt and serve immediately.

Answer 3

Here is some of my favorites!!!
Beef Lo Mein
Prep Time: 10 minutes Cook Time: 10 minutes
Yield: 4 servings

12 ounces soba noodles or spaghetti noodles
2 teaspoons sesame oil
2 teaspoons minced fresh ginger
2 cloves garlic, minced
12 ounces grilled beef, cut into 1/4-inch pieces
8 grilled scallions, chopped
1 cup snap peas
1/3 cup shredded carrots
3/4 cup reduced-sodium beef broth
1/4 cup reduced-sodium soy sauce
1/4 cup chopped fresh cilantro leaves

Cook soba noodles according to package directions.
Meanwhile, heat the sesame oil in a large skillet. Add ginger and garlic and saute 1 minute. Add beef, scallions, snap peas and carrots and saute 1 minute. Add broth and soy sauce and bring to a simmer and cook 5 minutes, until carrots are soft. Drain noodles and add to sauce. Toss together with cilantro.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Sweet and Sour Pork
Prep Time: 30 minutes Inactive Prep Time: 12 minutes
Cook Time: 30 minutes
Yield: 4 to 6 servings

2/3 cup soy sauce
2 teaspoons minced garlic
1 tablespoon minced ginger
1/4 cup flour, plus seasoned flour for dredging
1/4 cup cornstarch
1 pound pork butt, cut into 1-inch cubes
Kosher salt and pepper
Vegetable oil, for frying
1 cup ketchup
1/4 cup sugar
1/4 cup red wine vinegar
1 ounce honey
1 tablespoon vegetable oil
1/2 tablespoon sesame oil
1/3 cup large diced Vidalia onion
1/3 cup large diced celery
1/3 cup carrots sliced 1/4-inch thick, on a bias
1/3 cup large diced red bell pepper
1/3 cup large diced green bell pepper
1 cup fresh pineapple, cut into 1-inch cubes

In a large non-reactive bowl, combine soy, garlic, ginger, flour, and cornstarch. Season the pork generously with salt and pepper. Place the pork in the bowl and toss to cover. Marinate in the refrigerator overnight.
Drain off any excess marinade and dredge the pork in flour seasoned with salt and pepper. In a large frying pan heat 1-inch of oil to 350 degrees F. Fry the pork in batches, until golden brown. Drain on paper towels. Reserve on a warm plate.

In a separate bowl, combine the ketchup, sugar, vinegar, and honey. Whisk to blend.

In a small roasting pan heat the canola and sesame oils. Place the pork and vegetables into the pan and cover with the ketchup mixture. Bring to a simmer and cook until the pork is tender.
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Chinese Pepper Steak

2 pounds boneless beef chuck, cut in thin strips
2 tablespoons oil
1 bunch green onions, cut in 1" pieces
1 1/2 cups celery, diag. sliced (optional)
2 cloves garlic, minced
1 1/2 teaspoons salt
1/8 teaspoon pepper
2 beef bouillon cubes, dissolved in 1 cup hot water (or equivalent)
6 large sweet green peppers, cut in eighths or tenths
2 tablespoons cornstarch
1 tablespoon soy sauce

Brown meat in oil in hot skillet. Lower heat a little and add onion, celery, garlic, seasonings and bouillon. Cook until meat is tender and add green peppers. Simmer 2 minutes then add cornstarch blended with 1/4 cup cold water. Cook until thickened. Take off heat and add soy sauce. Serve with rice and vegetable of your choice.


:)