bell peppers

All posts tagged bell peppers

Who ever heard of arrowroot? Pork Lo Mein

Published April 15, 2013 by jenmatteson

I swear…this will be the last Asian recipe for a while.  Even Nate and I are getting Asian’d-out.  But, I still had those rice stick noodles that I didn’t use up from the Pad Thai and Spicy Peanut Noodle Salad.  I honestly wasn’t even planning to post this meal, but it came together so quickly, and it was something new and different, I just couldn’t not share it with you.  I literally threw this entire recipe together on a whim, using only whatever I had in my kitchen.  It came together so nicely, I wish throwing dinner together when you have absolutely no idea what you are going to make was always this easy.


It’s still not spring outside, so pasta and red wine was the perfect fit for sweatpants and wine night in the Pigzilla home (that’s always Thursday nights).  Another bonus was that I got to try out a new “spice” of mine.  I have tons of dried herbs and spices; several that have not even been opened.  This was courtesy of my awesome dad and is connections!  Arrowroot is one of those “spices”.  I use quotations as I didn’t really know what it was, so I assumed.  Turns out, it’s actually a clear thickener that is used in gravies, sauces and pie fillings that is more easily digested than other thickeners.  Who’da thunk?  Not me, but I definitely planned to try it out with my lo mein sauce!  I love learning new things about food!

2009 St. Francis Ole Vine Zinfandel

We don’t eat a lot of pork, but I got some chops on sale and stocked  our new chest freezer!  I used only one pork chop because I like a high veggie to meat ratio, but two would be good for those meat eaters!  This came together really quickly, which always rocks when making weeknight dinners.  The flavor was perfect, and I added just the right amount of Sriracha for our preferences, probably about 2 tbsp.  The sesame oil was the star of the show, which isn’t surprising as it packs a lot of flavor with just a teeny tiny bit.

Pork Lo Mein

Pork Lo Mein

Source: Pigzilla original
Servings: 4


1/3 cup low sodium soy sauce
1/2 cup water (or chicken broth – I didn’t have any open, so I went with water)
1 tsp sugar
2 tbsp rice wine vinegar
2 tbsp sesame oil, divided
1 pork chop, cut in 1 inch pieces
salt and pepper
2 carrots, julienne
1/2 red bell pepper, julienne
1/2 green bell pepper, julienne
1/2 yellow bell pepper, julienne
1 medium onion, halved and sliced thin
1/4 cup sake
3 cloves garlic, minced
2 tsp arrowroot (or cornstarch)
Sriracha sauce
4 oz rice stick noodles, cooked


1. In a medium bowl, combine soy sauce, water, sugar, vinegar and 1 tbsp sesame oil.  Set aside.

2. In a large skillet, heat remaining 1 tbsp of sesame oil over medium heat.  Season pork with salt and pepper.  Add to heated skillet and cook until no longer pink, about 5 minutes.  Remove from pan.

3. Increasing heat to medium-high, add peppers and onions to pan.  Saute until they begin to soften, about 2 minutes.  Add sake to pan and cook for 1 minute longer.  Remove vegetables, reserving remaining sake in pan.  Add garlic and cook until fragrant, about 1 minute.  Pour in sauce mixture and bring to a boil.  Slowly whisk in arrowroot or cornstarch.  Reduce heat to low and simmer until sauce reaches desired consistency.  Add Sriracha to desired taste.

4.  Once sauce has reached desired consistency and taste, add in noodles, pork and vegetables.  Toss to incorporate ingredients and distribute sauce evenly.

Making the Most of Your Bell Peppers

Published July 14, 2012 by jenmatteson

I am generally very budget concious when purchasing groceries, which is probably also why I hate waste so much.  One of the best tips I’ve learned in the last few years was how to make the most of my bell peppers.  Unless you are needing perfectly cut bell pepper rings, this method is excellent for any other kind of slicing, dicing, or chopping your heart desires when using bell peppers, and the only waste is the stem, seeds, and ribs!

Making the Most of Your Bell Peppers

1. With the pepper standing, work your way around the outside in a square-like fasion and cut off the walls.  Stay close to the edge of the pepper, and not too close to the stem, you want to prevent cutting into the seeds, while making sure to cut off the ribs.

2. Turn what remains of the pepper on it’s side.  Slice off bottom flesh.  This should leave some ribs as waste.

4. Now, slice off the seeds, cutting as close to the stem as possible, but still on the inside of the pepper.

3. The stem should pop right out, leaving you with the top flesh of the pepper.

4. Now you have ribs, stem and seeds as waste, and the entire flesh of the pepper for eating.

What’s your favorite tip in the kitchen to reduce waste?

%d bloggers like this: