Text 39950, 96 rader
Skriven 2010-07-11 17:01:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: wild youth
==================
-=> Quoting Dale Shipp to Jim Weller <=-

 DS> if you come down here, I could swap a few stories
 
 JW> I suspect most of us could.

 DS> :-}}  and something best held to face-to-face discussions between
 DS> trusted friends, not posted for anyone to see.

Goes without sayin'


MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Bitter Melon With Ground Pork And Fermented Black Beans
Categories: Asian, Vegetables, Pork, Groundmeat, Beans
  Servings: 4

      2    bitter melons, preferable
           yellow or whiter in color
           for the ground pork
           mixture:
    1/2 ts ginger, minced
      3 oz ground pork
      1 ts rice wine
    1/2 ts sugar
    1/4 ts salt
           for the sauce:
      2    cloves garlic, grated with a
           microplane grater
      3 TB black beans, smashed
      3    dried red chilies, or to
           taste
      2 TB fish sauce
      1 TB rice wine
    1/2 ts salt, or to taste
      1 TB sugar
           for the cornstarch slurry:
    1/4 c  water mixed with
      2 ts cornstarch
           And:
      5 TB oil, for stir-frying

Stir-fried Bitter Melon with Ground Pork, Fermented Black Beans and
Fish Sauce 

To prepare the bitter melon, halve lengthwise and scoop out all the
seeds. Cut the melon into 1/4-inch thick slices and set aside.

Mix the ground pork with the rest of the ingredients in the mixture
and set aside in a bowl.

Mix all the ingredients for the sauce in a bowl and set aside.
Combine the water and cornstarch in another small bowl and set
aside.

Heat the wok over high heat until it's almost smoking. Add one
tablespoon of oil and the ground pork mixture, stirring constantly
so that the bits of meat remain loose. Stir-fry for 1 minute, or
until the pork is cooked and remove the pork along with its juices
to a small bowl.

Heat the wok over high heat again. Add the rest of the oil and the
slices of bitter melon to the wok. Stir-fry over high heat for 5 to
7 minutes, until the melon is considerably softened but still a bit
crisp. Add the sauce mixture and mix with the melon, stir-frying for
an additional minute.

Turn off the heat and add the slurry mixture to the wok. Stir around
rapidly to prevent the cornstarch from clumping. Add a few
tablespoons more water to the wok if needed to thin out the sauce.
Turn the heat on to low and simmer the mixture for 20 seconds.
Reintroduce the pork mixture to the dish and stir around to
incorporate. Serve immediately

Posted by Chichi Wang

:feeds six as a main dish in a multi course meal

  From: Serious Eats                    
 
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Cheers

YK Jim


... I won't mention the cocaine or the 15 year old girl.

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