* Crossposted from: [MME] Gourmet
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Chinese Fruited Pork
 Categories: Oriental, Pork
      Yield: 6 servings
 
  1 1/4 lb Boneless pork,cut in 3/4"
           -strips
      2 T  Soy sauce
    1/4 c  Dorothy Lynch Home Style or
           -Reduced Calorie dressing
      4 t  Cornstarch,divided
      5 T  Salad oil,divided
      1 pk Frozen pea pods,slightly
           -thawed (6 oz)
      2 T  Water
      1 cn Apricot halves,drained and
           -Sliced,reserving syrup
           -(16 oz)
           Hot cooked rice
 
  Place pork in a bowl. Combine soy sauce, dressing and 3 cornstarch and pour
  over meat. Allow to marinate 15 minutes. Heat 4 tablespoons oil in wok or
  large skillet. Drain pork, reserving marinade. Add pork to wok and cook
  over high heat, stirring about 4-5 minutes or until meat is done. Remove
  meat and set aside. Drain wok. Add remaining 1 tablespoon oil to wok. Add
  snow peas and stir-fry about 30 seconds. Add water, cover and steam about
  30 seconds. Stir in pork and apricots. Dissolve cornstarch in reserved
  apricot syrup. Blend in remaining marinade. Add to wok and heat, stirring
  until sauce thickens. Serve each portion with 1/2 cup hot cooked rice.
  
  585 calories per serving.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Pasta with Chinese Tahini Sauce
 Categories: Pasta, Sauces, Oriental
      Yield: 4 servings
 
      8 oz Pasta  *
      1 c  Peas
----------------------------CHINESE TAHINI SAUCE----------------------------
      2 tb Tahini (sesame butter)
      1 tb Rice Vinegar
      1 tb Soy sauce
      1 tb (pref. toasted) Sesame Oil
      2 ts Chili Paste w/garlic (hot)
      1 ts Minced Gingerroot
      2 tb Vegetable stock or water
      1 ds Freshly ground black pepper
 
  * preferably buckwheat noodles or Chinese wheat noodles GARNISHES: scallion
  curls, fresh corriander sprigs, toasted sesame seeds, or chopped
  dry-roasted unsalted peanuts, optional.
  """""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""
  NOTE: Chinese wheat noodles are compacted into cubes. To cook, break the
  cubes and drop into boiling water. When water returns to a boil, cook for 3
  minutes and drain. They may be served as is or patted dry and sauteed in
  oil until lightly browned. Bring a large pot of water to a boil, cook pasta
  until al dente.
   While pasta is cooking, steam peas. In a large bowl, combine remaining
  ingredients.
   When pasta is done, drain well. Toss dressing with pasta; add peas and
  toss again. Top with garnish. VARIATIONS: - saute 6 oz chopped spinach in 1
  T safflower oil until limp;
    mushrooms, blanched peapods, sweet red peppers, steamed broccoli, steamed
    sliced carrots, or scallions. If you add several, the amt of dressing may
    need to be increased.
 
-----
... .....Sincerely yours Gigi........
---
---------------