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The Chef Page wavplay.gif (11810 bytes)                  "Ray Of Light"       by Madonna

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This page is the brain child of Randie Guest my friend of 30 years. Randie is now a Master Chef. He has been in the industry for 20 years and has worked in many 5 star restaurants in BC and across Canada.

Randie will post some recipes and tips as well as answer any questions you may have. Email your requests and I'll post the answers.

Bon Apetite 

  WBS02SRC.GIF (1197 bytes)  Szechuan - Style Pork


1 pound pork boneless loin or leg , 1 tablespoon soy sauce, 2 teaspoons cornstarch, 1/2 teaspoon ground red pepper, 1 clove garlic..finely chopped, 2 tablespoons vegetable oil, 3 cups brocoli floweretts or 1 package(16 ounces) frozen brocoli cuts-thawed., 2 small onions-cut into eighths, 1 can(8 ounces) whole water chestnuts-drained, 1/4 cup chicken broth, 1/2 cup peanuts, hot cooked rice.


Cut pork into slices, 2 X 1 X 1/8 inch. Toss pork, soy sauce, cornstarch, red pepper and garlic in glass or plastic bowl. Cover and refridgerate 20 minutes.

Heat 12 inch skillet or wok until 1 or 2 drops of water bubble and skitter when sprinkled in skillet.

Add oil: rotate skillet to coat bottom. Add pork: cook and stir until no longer pink. Add brocoli , onions and water chestnuts: cook and stir 2 minutes.

Stir in broth: heat to boiling. Stir in peanuts. Serve with Rice

Thanks for the request Crystal,

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   Chef Randie Guest

For Information or other services provided by Chef Guest, Refer to his web site