CHINESE BURGERS

1 tablespoon peanut oil

1 clove garlic, crushed

1 pound freshly ground beef or pork

cup diced green bell pepper

1 cup finely chopped chives

1 tablespoon soy sauce (thick)

1 tablespoon hoisin sauce

1/2 teaspoon monosodium glutamate

Pepper

Salt

1 tablespoon of cornstarch

1 teaspoon five-spice powder

Heat the oil in a skillet; sizzle garlic in it and discard. Mix the other ingredients, form 4 patties and sauté. The cornstarch binds the ingredients together and prevents the meat from wrinkling. For 4 people.

HOISIN ROASTED PORK CHOPS

This method of roasting pork produces heady richness without fat, a memorable result for which Chinese cuisine is famous. You can use the recipe for 8 main course servings or cut the meat into small pieces to serve on toothpicks as a cocktail appetizer. Cook a pound or two more and store in the refrigerator; then shred the meat as needed to flavor sauteed vegetables or to enrich soups.

8 medium fat-free pork chops (or equivalent weight of pork tenderloin, cut into strips

chop thickness)

2 slices green ginger, minced and minced 2 scallions, finely chopped

1 clove of garlic, crushed and minced

2 tablespoons chili sauce

2 tablespoons hoisin sauce

3 tablespoons sherry

3 tablespoons soy sauce (thick)

1 1/2 teaspoons brown sugar or honey

1/2 teaspoon salt

Pepper

You will need some metal shower curtain hooks to suspend each pork chop or strip in the oven. Make a marinade with all the remaining ingredients and coat the chops on both sides. Prick the meat with a fork here and there so that the marinade penetrates and let it rest for 2 hours, turning the chops 2 or 3 times.

Hook a shower curtain hook to each pork chop or slice and hang them over the rods on the top rack of the oven. Roast in a 350 ° oven until cooked through, about 1 hour. The result is the lowest fat roast pork you’ve ever known.