Green Peas Pork Chow Yoke Recipes

Steps:

• Heat oil in large skillet. Saute garlic, onions and pork until browned. Add soy sauce, patis, water and bay leaf. Bring to a boil, reduce heat and simmer until pork is tender, about 5-7 minutes. Add tomato paste, peas and pimientos. Simmer for 5 more minutes. Salt to taste.

Steps:

• Stir fry pork in oil.
• Add onions, ginger and garlic.
• Add rest of vegetables.
• Add salt and pepper.
• Mix cornstarch and soy sauce into water; pour into pan; cook until thick.

Steps:

• Place black-eyed peas into a large container and cover with several inches of cool water; let stand 8 hours to overnight. Drain and set aside.
• Cook pork necks and bacon in a Dutch oven over medium heat until lightly browned, about 5 minutes.
• Stir in onion, celery, and carrot; cook and stir until softened, 6 to 7 minutes. Stir in garlic and cook 1 minute.
• Pour cold water and black-eyed peas into pork mixture; increase heat to high.
• Stir in bay leaf, thyme, cumin, black pepper, and cayenne pepper. Bring mixture to a simmer, reduce heat to low, cover, and simmer for 45 minutes.
• Stir in tomatoes and salt. Simmer uncovered until beans are tender, about 40 minutes.
• Remove neck bones from mixture; separate any meat from bones, return meat to Dutch oven, and discard bones.
• Stir in diced ham and kale; cook until greens are tender, 10 to 15 minutes. Serve over rice.

Steps:

• Separate noodles, then toss with 1 teaspoon peanut oil.
• Stir together 1/2 cup stock, oyster sauce, soy sauce, sugar, and rice wine.
• Heat a wok over high heat until a bead of water dropped onto cooking surface evaporates immediately. Add remaining 1/4 cup peanut oil, swirling wok to coat evenly, and heat until it just begins to smoke. Stir-fry noodles, tossing frequently, until soft and translucent, 3 to 4 minutes (noodles will stick together). Add snow peas and scallions and stir-fry until snow peas are bright green and crisp-tender, about 1 minute. Add pork, garlic, and ginger and stir-fry 1 minute.
• Add stock mixture and bring to a boil, stirring, then add remaining 1/4 cup stock. When mixture boils, stir cornstarch mixture and add to wok, then boil, stirring, until sauce is thickened and noodles are well coated, about 30 seconds. Stir in bean sprouts and remove wok from heat. Season with sesame oil and pepper.