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Oven Tips : If you don't have one, consider buying a self-cleaning oven. They use less energy for normal cooking because of higher insulation levels. They also save on your rubber glove and cleanser purchases! However, if you use the self-cleaning feature more than once a month, you'll end up using more energy than you saved. When you clean the oven, do it right after cooking to take advantage of residual heat.

Buy Local Food : Cultivate an awareness of how far your food travels. When Rich Pirog, Food Systems Program Leader for the Leopold Center for Sustainable Agriculture at Iowa State University, tracked the miles traveled for 16 types of produce, he found that locally sourced fruits and vegetables such as apples, lettuce and tomatoes traveled an average of 56 miles, compared to 1,494 miles — nearly 27 times farther — for the same fruits and vegetables delivered through conventional retail channels. Things get stickier with combination foods, strawberry yogurt for example. Pirog came up with 2,216 miles by adding up the distance traveled for the yogurt’s milk, sugar and strawberries. That figure could be slashed by 90 percent if you buy plain yogurt and stir in some locally grown honey and fruit.

Oven Tips : With conventional ovens, minimize the preheating time. Unless you're baking breads or pastries, you may not even need to preheat.

Thai Pork with Basil

	Category	Herb and Spice Recipes
	Views	419
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Ingredients And Procedures

1 lb Pork tenderloin, trimmed of

-all fat and sinew 1 bn Basil (2 cups leaves)

-(Theirs has minty clove -flavour) 4 Scallions

3 tb Peanut oil

2 Cloves garlic

2 3 hot red or green chiles,

-thinly sliced 2 ts Fish sauce

2 ts Soy sauce

1 ts Sugar

1/4 c Chicken stock or water

Thinly slice the pork across the grain. Wash, dry and stem the basil. Mince the white part of the scallion. Cut the green part into 1 inch pieces. Heat the wok over a high flame. Swirl in the oil and heat almost to smoking. Add the garlic, chilies and white part of scallions and cook for 10 seconds. Add the pork and stir fry for 1 minute. Add the fish sauce,

soy sauce, sugar, stock and green part of scallions and bring mixture to a boil. Stir in the basil and cook for 20 seconds or until the leaves are wilted and the pork is cooked. The dish is supposed to be soupy. Serve at once with rice or noodles. Fragrant dish - noe of the glories of Thai street food.

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<h1>Thai Pork with Basil</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>1 lb Pork tenderloin, trimmed of <P>-all fat and sinew 1 bn Basil (2 cups leaves) <P>-(Theirs has minty clove -flavour) 4 Scallions <P>3 tb Peanut oil <P>2 Cloves garlic <P>2 3 hot red or green chiles, <P>-thinly sliced 2 ts Fish sauce <P>2 ts Soy sauce <P>1 ts Sugar <P>1/4 c Chicken stock or water <P>Thinly slice the pork across the grain. Wash, dry and stem the basil. Mince the white part of the scallion. Cut the green part into 1 inch pieces. Heat the wok over a high flame. Swirl in the oil and heat almost to smoking. Add the garlic, chilies and white part of scallions and cook for 10 seconds. Add the pork and stir fry for 1 minute. Add the fish sauce, <P>soy sauce, sugar, stock and green part of scallions and bring mixture to a boil. Stir in the basil and cook for 20 seconds or until the leaves are wilted and the pork is cooked. The dish is supposed to be soupy. Serve at once with rice or noodles. Fragrant dish - noe of the glories of Thai street food. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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