ST. CROIX FALLS, Wis. (WEAU) -- Get ready to 'Wok and Roll!' Chef and author Peter Kwong of St. Croix Falls joined Hello Wisconsin to share details about his new book and cook up something special on our WEAU patio.
Wok & Roll' is a reflection of Peter's philosophy of life in general -
It started out as a recap of recipes for food and beverages; he has extended the weekly content in writing whatever comes to mind. Hence, funny jokes and stories that he remembers; incidents that he encountered while in the consulting business; and articles that he read somewhere.
Peter was born in Hong Kong; he came to the U.S. to get a college education, and ended up getting married and started a career in hospitality in Southern California, after he graduated with a B.S. degree in Business Administration and Marketing. He was recruited different times by companies who wanted to start new restaurant concepts. Finally he decided that Wisconsin is home with teaching cooking classes, writing, singing and with consulting work.
PORK WITH PEPPERS CANTONESE
Ingredients (for 4):
Pork Tenderloin 1 to 1 1/2 lbs. (marinated in 4 S's)
Red Pepper 1 each (sliced)
Green Pepper 1 each (sliced)
Red Onion 1 each (sliced)
Black Bean Sauce 2 tsp
Vegetable Oil 2 TB
Oyster Sauce 2 TB
4 S's (1 TB each to 1 lb. of meat)
* Sesame Oil
* Sherry Wine
* Soy Sauce
* Corn Starch
In a non-stick wok, or frying pan, add 1 TB oil when heated.
Add 1 tsp of Black Bean Sauce, then add meat. Remove from wok
when browned nicely.
In same wok, add 1 TB oil, and then 1 tsp of Black Bean Sauce.
Add vegetable mix (notice the color), cook till tender (add some wine
to help steaming). Put meat back in wok, and keep stir frying.
Add 2 TB Oyster Sauce to dish, mix well and serve over steamed rice.
Serve half the dish to folks who like mild food. Keep wok hot.
Add Szechuan Peppers (6-8) to the rest of the dish. Add 3-4 tsp of
Hot Chili Sauce to food, mix well and serve over steamed rice.