After bowling we popped into the mall to get prescriptions and a couple of things from the food store. I saw some delightful looking golden mangoes which I picked up and gave them to Matt when I went into the pharmacy. He met me in the pharmacy carrying the mangoes and a couple of other things, I saw them. When we got home, the mangoes had totally disappeared. We haven’t a clue what happened to them. Luckily, when I phoned the store they said just come to the service counter and say they were left behind and they would be replaced. I guess two mangoes is chicken feed to them. Still, nice of them to do that for us.
Thursday (today) we are going bowling again. We are hoping we can cope as for the summer Towne Bowl are closed Monday and Tuesday and don’t open Friday afternoon. The league is Wednesday so unless we bowl at the weekend (which might be very busy) we have to bowl two days running. I might be moaning and groaning in my next blog.
I love things like the spicy sweet pork in the following recipe and have often prepared similar recipes. This one appeared in MyRecipes this week. I have the salmon for the recipe I posted the other day. Pork tenderloin we have in the Freezer.
Spicy Sweet and Sour Pork
- 1/4 cup slivered almonds
- 1 pound pork tenderloin, cut into 3/4-inch cubes
- 2 tablespoons cornstarch, divided
- 3 tablespoons low-sodium soy sauce, divided
- 1 (8-ounce) can pineapple chunks in juice, un-drained
- 1/4 cup cider vinegar
- 1/4 cup sugar
- 2 tablespoons ketchup
- 2 teaspoons Sriracha (hot chile sauce, such as Huy Fong)
- 1 tablespoon canola oil
- 1 cup pre-chopped onion
- 1 teaspoon bottled minced ginger
- 1/2 teaspoon bottled minced garlic
- 1 cup chopped green bell pepper
- 1/4 cup slivered green onions
- Preheat oven to 400°F.
- Place almonds on a baking sheet; bake at 400°F for 4 minutes or until toasted. Set aside.
- While almonds cook, combine pork, 1 tablespoon cornstarch, and 1 tablespoon soy sauce; toss well to coat. Drain pineapple in a sieve over a bowl, reserving juice. Combine juice, remaining 1 tablespoon cornstarch, remaining 2 tablespoons soy sauce, vinegar, and next 3 ingredients (through Sriracha), stirring with a whisk.
- Heat a large nonstick skillet over medium-high heat. Add canola oil to pan; swirl to coat. Add pork to pan; sauté 3 minutes, stirring frequently. Add 1 cup onion, ginger, and garlic; sauté 1 minute. Stir in pineapple and bell pepper; sauté 3 minutes, stirring frequently. Stir in vinegar mixture; bring to a boil. Cook 1 minute, stirring constantly. Sprinkle with almonds and green onions.
- Coconut rice: Combine 1 cup uncooked basmati rice, 1 1/4 cups water, 1/2 cup light coconut milk, and 1/4 teaspoon salt in a small saucepan; bring to a boil. Cover, reduce heat, and simmer 16 minutes or until liquid is absorbed.