* Exported from MasterCook *Barbequed PorkRecipe By :Serving Size : 4 Preparation Time :0:00Categories :Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------1/2 teaspoon ground cinnamon1/4 cup soy sauce1 green onion -- cut in half2 tablespoon dry red wine1 clove garlic -- crushed1 tablespoon brown sugar2 whole pork tenderloins1 tablespoon honey(about 12 oz each)2 teaspoon red food coloring -- optionaltrimmedCombine soy sauce; wine,sugar,honey, food coloring, cinnamon, onion andgarlic in large bowl. Add pork, turning tenderloins to coat completely.Cover and refrigerate 1 hour or overnight, turning meat occasionally.Drain pork, reserving marinade. Place tenderloins on wire rack over bakingpan. Bake in preheated 350F oven, turning and basting often with reservedmarinade, until cooked through, about 45 minutes. Remove pork from oven;cool. Cut into diagonal slices. Makes about 8 appetizer size servings Thisis very nice served with green onion curls.Pam in Va Formatted by Elaine Radis Converted by MMCONV vers. 1.00Source:"pam coombes"- - - - - - - - - - - - - - - - - -* Exported from MasterCook *Bbq Pork Lo MeinRecipe By :Serving Size : 4 Preparation Time :0:00Categories :Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------2 tablespoon sesame oil2 tablespoon vegetable oil1 teaspoon ginger -- finely chopped

2 cup bok choy -- cut into 1/2" pie1 1/2 cup bean sprout8 ounce chinese bbq pork1/2 cup chicken broth2 tablespoon oyster sauce1 tablespoon soy -- dark1/2 teaspoon sugarpepper -- dash1. Cook noodles in plenty of boiling water, when al dente, drain and tosswith sesame oil, set aside 2. Combine sauce ingredients, set aside 3. Heatwok, add oil, Add ginger stir fry until fragrant (about 10 sec) add bokchoy, bean sprouts and pork, Stir fry 2 min 4. Add broth then when brothis hot add noodles, cover and cook 2 min 5. Add sauce, stir well and serveVariations, instead of pork, use left over cooked, roast beef, lamb,shrimp or chicken, other fresh vegetables in season can be used in placeof the sprouts and bok choy From "Dim Sum" by Ruth Laws 8 oz lo meinnoodles JANE HARRIS (DXDG05A)- - - - - - - - - - - - - - - - - -* Exported from MasterCook *Bean Sprout Salad With GarlicRecipe By :Serving Size : 4 Preparation Time :0:00Categories :Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------2 tablespoon sesame seeds1 pound fresh bean sproutsthoroughly washed- and drained3 md garlic clovespeeled and minced2 md scallions -- trimmed & minced1 1" cube gingerpeeled and minced2 tablespoon oriental sesame oil1/3 cup soy sauce2 tablespoon cider vinegar1 tablespoon mirin (sweet rice wine)2 teaspoon light brown sugar1 teaspoon spicy sesame oilMakes 4 to 6 Servings Fresh bean sprouts are a must for this recipe fromChina's Hunan province. The canned variety don't have the requisite

crispness. Keep a close eye on the toasting sesame seeds so they don'tburn.PREHEAT OVEN TO 300F. Toast the sesame seeds by spreading them over thebottom of a pie tin. Roast for 12-to-16 minutes, stirring often, untilthey are golden. The seeds can be toasted in advance and stored in anairtight container. Place the bean sprouts in a large heatproof bowl andset it aside. In a medium-size skillet set over moderately low heat,stir-fry the garlic, scallions and ginger in the oil for 2 to 3 minutes,until they are limp. Add all the remaining ingredients, increase the heatto moderate, then boil the mixture, uncovered, for 1 minute to slightlyreduce the liquid. Pour the boiling dressing over the bean sprouts, tosswell, then cover the bowl and chill the salad for several hours. Tossagain before serving.JEAN ANDERSON - PRODIGY GUEST CHEFS COOKBOOK- - - - - - - - - - - - - - - - - -* Exported from MasterCook *Bean Threads With Minced PorkRecipe By :Serving Size : 0 Preparation Time :0:00Categories :Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------2 tablespoon hot bean sauce1 1/2 cup chicken broth4 ounce bean threads or chinese1 tablespoon soy saucerice vermicelli1 tablespoon dry sherry3 dried mushrooms2 tablespoon peanut oil1 sm red/green hot chili pepper6 ounce lean ground pork -- or chicken3 green onions2 cilantro sprigs -- for garnish2 tablespoon minced fresh gingerPlace bean threads and dried mushrooms in separate bowls. Cover each withhot water. Let stand 30 minutes;drain. Cut bean threads into 4-inchpieces. Squeeze out excess water from mushrooms. Cut off and discardstems; cut caps into thin slices. Cut chili pepper in half and scrape outseeds. Finely mince chili pepper. Thinly slice 2 of the green onions. Cutremaining onion into 1 1/2 inch slivers and reserve for garnish. Combine