Brainy Gourmet Hot and Spicy Asian Pork...

Who thinks chili peppers when someone mentions Asian food, right? Well, a lot of Asian cuisine is hot and spicy. Schezwan is a style of Chinese cuisine originating from Sichuan Province. It has bold flavors, particularly the pungency including an oiliness (peppercorn oil) and spiciness resulting from liberal use of garlic and chili peppers.

This is certainly a dish to heat of the middle of any week or weekend. To prepare, you will need: preferred meat of choice (cut into strips) or ground turkey made into meatballs. One onion, one roasted red chili pepper (alternative-jarred roasted red pepper), one green zucchini or any green veggie. To begin, in a large skillet, saute chop onion and roasted red pepper in coconut oil, olive oil, sesame oil or the traditional peppercorn oil if you have. Toss in julienne sliced zucchini and stir until just browned on all edges; set aside.

Since ground turkey (+ 1 egg optional) was used, a meatball mixture was made in advance. In the same skillet, brown the meatballs on all sides. Pour in about 1/4 cup beef or veggie soup stock. Let this bubble up covered.

Once the stock reduces, add 2 tbs of soy sauce, 1/2 half tsp of ground ginger, 1/2 tsp of garlic powder and the same of chili powder. For extra zing, 1 tbs of molasses or honey with a either a squeeze of lime juice or lemon.  An alternative to the citrus is to use apple cider vinegar. Let this simmer while you prepare the rice noodles.

Bring back the sauteed veggies and allow to sizzle until the sides begin to get sticky. Serve on top of the rice noodles (or linguine pasta) and top with shredded coconut and crushed peanuts...and put out the hot and spicy sauce; never enough when it comes to Schezwan!

and or with Pork Medallions...

~ Tutti a Tavola!