Kabobs of Chicken and Pork with Zucchini

Our Granddaughter Emily asked for fried rice for Sunday diner and I thought that was easy enough and fixed pork fried green beans and pork and chicken kabobs to round out the meal.

Katie was with me all day on Friday as there had been trauma that morning before she was to have gone to school and she was extremely upset, as anyone would have been. Her other Grandmothers dog, they were dog sitting, died unexpectedly right before her young eyes. 

Any way we went to Sam's Club and got fresh green beans, fresh sugar snap peas and lots of other good produce. I blanched half of the peas and green beans as well as some carrots and planned to use them Sunday.

KABOBS:

Marinade for Chicken and Pork:

2 lemons juiced and peel grated
8 cloves of garlic chopped
2" fresh ginger grated
4 red chilies seeded and diced
3 T. honey
1/2 C. Vermouth or dry white wine
salt and pepper

Combine all of the ingredients and place 1/2 of the marinade in each of 2 zip lock bags with 1 1/2 pound of trimmed pork tenderloin and 1 1/2 pound of trimmed chicken breast cut into 1" chunks for kabobs. Refrigerate. Place a dozen or so bamboo skewers in a long dish with water to soak.

Marinade 4-6 hours.

Assembly:

Using a mandolin or very sharp peeler make long very thin slices top to bottom of an average size zucchini. Thread a piece of meat onto the end of the first kabob then the end of a slice of zucchini add another piece of meat pushing the first piece down only enough for the next part of the zucchini to be threaded onto the skewer. The intent is to continue to tread on the alternating pieces of meat while threading the zucchini between them. This helps greatly in keeping the meat from becoming overly dry but does not lengthen the cooking time.

Fried Rice with Pork

1 garlic clove
2 T. grape seed oil or other high smoke point oil
1/4 pound sliced pork tenderloin
3 T. soy sauce
2 eggs
1 T. tomato paste
1 T. sugar
6 green onions sliced with tops
1 1/2 pounds cold cooked rice (about 1 C. raw)
8 oz. blanched peas
8 oz. blanched carrots

Crush the garlic in a pestle and mortar. Heat oil in wok and stir fry garlic for 1 minute until golden brown.

Add the sliced pork tenderloin with 1 t. of the soy sauce and stir fry for 5 minutes over medium heat.

Break the eggs into the wok and cook for 2 minutes. Stir continuously. Add the tomato paste, sugar, remaining soy sauce, and sliced onion. Stir-fry briskly for 1 minute.

Add the rice, peas, and carrot and keep stir-frying for 5 minutes. Transfer to a shallow serving dish. Garnish with thin sliced green onion and serve.

Pork fried green beans:

2 T. thinly sliced pork sliced again into small strips
1 pound thin young fresh green beans with stem removed and blanched and chilled
2 T. oil
3 T. soy sauce
black pepper

Heat oil in wok or flat bottomed pan until smoking hot and add pork stir-fry until browned and add beans. Stir-fry -3-4 minutes until tender crisp. Stir in soy sauce and pepper and serve warm in shallow dish.