300 gr. ground pork (10 oz.)
hot peppers, finely chopped
4 shiitake mushrooms, minced
1 chopped onion
1 chopped tomato
4 (?) finely chopped celery stalks
4 pieces extra firm "dry tofu" (豆干) sliced into 1/3 thickness, then tiny cubes
sweet bean sauce 甜麵醬
sesame oil
Heat pan until very hot, add 3-4 Tablespoons oil, drop in peppers to sizzle, turn off heat and fry until fragrant (“爆香”: “sauté until aromatic” )
Turn on heat, add ground pork, break it up and stir-fry, adding salt & pepper and cook until browned. Oil will be pretty much absorbed. Remove hot pepper & pork to bowl.
Heat pan until very hot, add 3 Tablespoons oil, drop in shiitake mushrooms, turn off heat and fry until fragrant, adding salt and pepper, fry until oil absorbed. You may actually need to add oil. Remove mushrooms.
Heat pan until very hot, add 3 Tablespoons oil, drop in chopped onion, stir fry, add salt.
Add "dry tofu", continuing to stir fry.
Add chopped tomato, continuing to stir fry.
Add chopped celery, fry, add salt & pepper.
Continue frying until liquid is absorbed; may need to add oil.
The fried "dry tofu" & vegetables will be about twice the quantity of meat and mushrooms.
Add several Tablespoons of 甜麵醬; enough to darken.
麻油 to flavor.
Serve a small amount (with julienned persian cucumbers) over noodles
Showing posts with label ground pork. Show all posts
Showing posts with label ground pork. Show all posts
Monday, March 14
Tuesday, June 9
Stuffed Jalapeños
Select about a dozen jalapeños that are fairly large and straight (easier to stuff ).
To ground pork (enough to stuff: about ½ lb.), add about ¼ teaspoon minced ginger and one minced scallion, a teaspoon of soy sauce and a teaspoon of rice wine (米酒), and a teaspoon (?) of salt. Mix together and add a splash of water to make the mixture a little pasty and easier to manipulate.
It's best to wear gloves when you cut the tops off the peppers and gouge out the membranes and seeds with a long skinny knife like a steak knife, then stuff with the meat mixture.
Heat a little oil in a heavy frying pan, and slowly cook the peppers over medium low heat. Keep them covered except when you turn them. It'll take about ½ hour till they caramelize so you'll know they're done.
The jalapeños may be very "pungent" (spicy-hot). You may use the same pan to cook sweet-sour cabbage.
To ground pork (enough to stuff: about ½ lb.), add about ¼ teaspoon minced ginger and one minced scallion, a teaspoon of soy sauce and a teaspoon of rice wine (米酒), and a teaspoon (?) of salt. Mix together and add a splash of water to make the mixture a little pasty and easier to manipulate.
It's best to wear gloves when you cut the tops off the peppers and gouge out the membranes and seeds with a long skinny knife like a steak knife, then stuff with the meat mixture.
Heat a little oil in a heavy frying pan, and slowly cook the peppers over medium low heat. Keep them covered except when you turn them. It'll take about ½ hour till they caramelize so you'll know they're done.
The jalapeños may be very "pungent" (spicy-hot). You may use the same pan to cook sweet-sour cabbage.
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