Mathew Richards

Chop Suey

2 Tbl. oyster sauce

1-2 Tbl. soy sauce

1 tsp sugar

¼ tsp. red pepper flakes

2 tsp cornstarch

1 lb pork tenderloin

½ c. chicken stock or water

1/8 c. green onions

4 tsp minced garlic

3/4 c. thinly sliced yellow onion

¾ c. thinly sliced red bell pepper

¾ c. thinly sliced celery

6 oz. mushrooms

4 oz. bean sprouts

4 oz. water chestnuts

½ tsp. hot chili paste

In a large bowl, combine 1 Tbl oyster sauce, soy sauce, sugar, pepper flakes and 1 tsp of the cornstarch, whisking to dissolve the cornstarch. Add the pork and toss to coat. Marinate for 15 to 30 minutes.

In another bowl, make the sauce by combining the remaining Tbl. oyster sauce, 1 tsp. cornstarch, and the chicken broth, whisking to dissolve the cornstarch. Set aside.

Place a large wok over high heat until hot. Add the oil, swirling to coat the sides and bottom. Add the garlic and cook for 10 seconds. Add the pork and stir-fry until lightly browned, about 2 minutes. Add onions and peppers and stir-fry for 1 minute. Add celery and mushrooms and stir-fry for 1 minute. Add the bean sprouts and water chestnuts, stir to mix well and cook until crisp-tender. Make a well in the center and add the sauce and chili paste. Cook, stirring, until the sauce boils and thickens and the pork is cooked through, 1 to 2 minutes.

Remove from the heat and serve over noodles or rice. Garnish with green onions and serve.

Peach Cobbler

Filling:

3 Tbl. cornstarch

¼ tsp. ground mace (nutmeg)

½ c. brown sugar

½ c. water

4 c. sliced peaches

1 Tbl. lemon juice

1 Tbl. Butter

Combine cornstarch, mace, brown sugar and water in saucepan. Cook and stir until thickened. Add sliced peaches, lemon juice and butter. Cook until peaches are hot, about 5 minutes. Pour into baking dish.

Topping:

1 c. flour

2 Tbl. Sugar

1 ½ tsp. baking powder

1 egg slightly beaten

¼ tsp salt

¼ c. butter

¼ c. milk.

Sift together dry ingredients.  Cut in butter until coarse crumbs. Combine milk and egg and mix just until moist. Immediately spoon topping in six mounds on top of filling. Bake at 400 degrees for 20-25 minutes. Serve warm with ice cream.