“You’ll never believe it’s paleo sweet and sour pork” began when I was reading Fuschia Dunlop’s book Shark’s Fin and Sichuan Pepper: A Sweet-and-Sour Memoir of Eating in China, and she mentioned Cantonese cooking. It reminded me of Mediterranean cooking in that the ingredients are the star and do not feature complicated sauces or culinary techniques. It’s probably why most Americans’ introduction to Chinese cooking are dishes like sweet and sour pork or moo goo gai pan.
This made me wonder about cookbooks featuring Cantonese cuisine. Turns out, there aren’t many. But I did find a wonderful book by Kian Lam Kho called Phoenix Claws and Jade Trees: Essential Techniques of Authentic Chinese Cooking. In it is a recipe for Sweet and Sour Pork that’s not only the best of what I remember of my own first forays into Chinese cooking, but it’s paleo friendly, too! With only a few minor modifications, I was able to make a delicious, fun and nutritious meal with crispy pork, juicy pineapple and fresh crispy bell peppers and oh! that yummy sauce!!
I was visiting the Cape last week and enjoying a lovely time with my parents, sister and sweet bunny, Allison. We went shopping for fabric pieces for my photos, cooked lots of nice things for my folks’ freezer and I asked her for a suggestion for a side dish. She immediately came up with cucumber noodles in the style of cold Chinese noodles in peanut sauce. I used crunchy almond butter in place of the peanuts and it was so good!
I can’t believe it’s Labor Day already! I know there are lots of happy/sad people enjoying the last of summer vacation and beautiful Cape Cod weather. Ten weeks go by so quickly! There are new tunes and best wishes for a great weekend. Enjoy!!Google+