Welcome to the most interactive cookery on the net with thousands of free recipes and tons of cooking tips!
welcome to home of more than 3,000 free recipes
Recipes  Cooking tips  Coupon codes  Blog  Links  Sitemap  Free newsletter  
Search our website:

Ethnic & Regional
  • Italy
  • France
  • Spain
  • Greece
  • Ireland
  • United Kingdom
  • Netherlands
  • Germany
  • Poland
  • Russia
  • China
  • Japan
  • Thai
  • India
  • Louisiana
  • Hawaii
  • Mexico
  • Jamaica/Caribbean
  • Jewish
  • Africa
  • Ethnic bookstore
  • ...more
  • Get our FREE newsletter!
    Subscribe to
    Enter your e-mail address:

    Website by: For Your eyes Only

    free recipes

    Print FREE Grocery Coupons at Home

      RECIPE TITLE "Sautéed Pork Medallions with Watercress Salad"
    Author: chef Roy Yamaguchi, courtesy of HSN

    ... more great Roy Yamaguchi recipes on our GREAT CHEFS page!

    yieldsServes 4 time --- difficulty moderate


    1 quart Warm water
    1 Green bell pepper, chopped
    ½ cup Onions, chopped
    10 Peppercorns
    ½ cup Sugar
    4 7 oz. Pork Chops, or 2 Pork Tenderloins

    Watercress Bed
    2 tablespoons Sesame oil
    ½ teaspoon Minced ginger
    ½ teaspoon Minced garlic
    2 cups Fresh Shiitake mushrooms, sliced
    ½ cup Watercress stems
    1 cup Red bell peppers, sliced in thin strips
    2 cups Bean sprouts
    ½ tablespoon Oyster sauce
    1 teaspoon White sesame seeds

    Shoestring Potatoes
    1 Potato, julienned
    1 pint Oil for frying

    Watercress Salad
    3 tablespoons Olive oil
    1/8 teaspoon Minced ginger
    1/8 teaspoon Minced garlic
    ½ teaspoon Chili paste
    3 tablespoons Rice wine vinegar, or any delicate vinegar
    10 cups (1/2 lb.) Watercress leaves, top 2 inches
    2 to 4 tablespoons Roasted, crushed Hawaiian macadamia nuts


    # Combine all the ingredients in a large bowl and marinate the pork overnight. In Roy’s Fusion Chicken Fryer with helper handle, sauté the pork to desired doneness. Slice it into 1/8 inch thick medallions, and set it aside.

    # Heat the sesame oil in Roy’s Fusion 10” Stir Fry pan. Sauté the ginger, garlic, mushrooms, watercress stems and bell peppers over medium heat for 1 minute. Add the bean sprouts and oyster sauce. Sauté the mixture for another 30 seconds, and sprinkle in the sesame seeds. Set the mixture aside.

    # Soak the thin potato slivers in water for 1 hour. Drain and rinse the potato well, then pat dry. In a fryer or large saucepan, fry the potato in the oil for 1-½ to 2 minutes, until the slivers are crispy and golden brown. Place the potato on a piece of paper towel to drain the excess oil. Reserve a handful of shoestring pieces for garnish.

    # Heat the olive oil in Roy’s Fusion cookware and sauté the ginger and garlic for 15 seconds. Add the chili paste and vinegar. Remove the mixture from the heat and place it in a large salad bowl. Add the watercress and macadamia nuts and toss with the shoestring potatoes.

    # Divide the watercress bed equally among 4 plates. Place the pork on top of the bed and place the watercress salad on top of the pork. Place the remaining shoestring potatoes on top of the watercress salad.

    HOT! We recommend:


    << Back Hawaii index Print page Top


    Partners: Sur La Table Peapod The Coffee Taster's Club Teavana Healthy Teas Pfaltzgraff Web Site Shop Domestications Peet's Coffee & Tea

    © 1997-2009 IM, All rights Res. | Privacy | | | Home