Drop an egg on rice, add green onions
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Lu Rou Fan (滷肉飯)
Lu Rou Fan (滷肉飯)
New: October 2022
This is a double recipe, probably could make a 3x next time...
2 lbs pork belly, skin on (next time: do skin off, and do half pork belly, half pork shoulder or loin)
4 t oil
1 T sugar
2 small onions or 6 shallots
16 shiitake mushrooms (fresh or dried)
0.5 cup shaoxing wine
6 T light soy
4 T dark soy
4 c water
2 star anise
2 cinnamon stick
12 cloves
6 bay leaves
4 t sichuan peppercorns
4 t dried tangerine peel (I used fresh clementine peels)
4 slices fresh ginger
1. Bring a medium pot of water to a boil (just enough so that the pork will be fully submerged)
2. Dice pork (leave skin on or cut it off)
3. Blanch the chopped pork belly for 1 minute. Drain, rinse clean of any scum, and set aside.
4. Heat the oil in a dutch oven over low heat, and add the sugar. Cook the sugar until it starts to melt.
5. Add the onions or shallots. Turn up the heat to medium high and stir-fry the onions for a minute.
6. Add the mushrooms and stir-fry for another couple minutes.
7. Add the blanched pork, shaoxing wine, light soy sauce, dark soy sauce and water.
8. Stir and bring the mixture to a boil. Once boiling, add the spices (which should be tied in cheese cloth)
9. Simmer for 1 1/2 hours, stirring occasionally to prevent sticking.
10. At this point the meat should be fall-apart tender. To finish the dish, remove the spice packet and turn up the heat to medium high to thicken the sauce, stirring occasionally. This process should take about 5-minutes. The sauce should be thick enough to coat a spoon, but there should still be plenty of it left. Serve over steamed white rice.
https://www.foodiebaker.com/lu-rou-fan/
http://thewoksoflife.com/2015/06/lu-rou-fan-taiwanese-braised-pork-rice-bowl/
http://www.bearnakedfood.com/2015/01/30/lu-rou-fan-braised-pork-rice/
Rice Cakes with Pork, Shrimp, Pine Nuts, and Vegetables
Rice Cakes with Pork, Shrimp, Pine Nuts, and Vegetables
New: July 2022
Doubled recipe
2 lb korean rice cake
Kosher salt
8 ounces / 240 g snap peas
1/2 c pine nuts
1/2 c peanut oil
2 cups shredded cabbage (green or napa)
8 scallions, cut diagonally into 1 inch pieces
8 ounces shiitake, reconstituted and quartered
8 ounches ground pork
8 ounces shrip, peeled and cut in 1/2" pieces
4 cloves garlic, minced
4 T light soy
4 t roasted sesame oil
8 ounces / 240 g snap peas
1/2 c pine nuts
1/2 c peanut oil
2 cups shredded cabbage (green or napa)
8 scallions, cut diagonally into 1 inch pieces
8 ounces shiitake, reconstituted and quartered
8 ounches ground pork
8 ounces shrip, peeled and cut in 1/2" pieces
4 cloves garlic, minced
4 T light soy
4 t roasted sesame oil
From: the Wok page 214
Nian Gao Rice Cakes
INGREDIENTS
1 lb Chinese or Korean Rice Cake - 450 gr
2 Tbsp cooking oil - divided
3 cloves garlic - finely chopped or grated
1 lb baby bok choy - 450 gr (suggest 600 g)
1/4 cup chicken broth (or shiitak water)
Added: ginger, shiitakes, one yellow onion
Seasonings:
2 Tbsp soy sauce dark
2 Tbsp oyster sauce
1 Tbsp shaoxing wine
1 tsp black vinegar
1/2 tsp sugar
white pepper
Can add less salt, leave out sugar
If you get the refrigerated rice cakes or dried rice cakes, soak them in the water for at least 2 hours (overnight for dried rice cakes). If you use frozen ones, thaw in the refrigerator and then soak
Drain off the soaking water and the rice cakes are ready to be used
1. Preheat a large skillet or wok over high heat. Add 1 Tbsp cooking oil and swirl to cover the base of the skillet or wok. Add chicken and stir fry until the chicken pieces turn opaque and cook through. Dish out the cooked chicken
OR
Add tofu/soaked shiitake mushrooms
2. Wipe the wok clean if necessary. Bring the skillet/wok back to high heat. Add another 1 Tbsp of cooking oil. Add garlic and stir fry for about 20 seconds. Add the bok choy and stir fry another minute
3. Add rice cakes, seasonings, and broth. Give them a quick stir. Cover with a lid and cook for about 3 minutes or until the rice cakes soften
4.Uncover the lid and give it a good stir to mix everything. Add the chicken/mushrooms/tofu back into the skillet/wok and give it a stir.
Garnish with chopped green onion and serve warm
https://drivemehungry.com/stir-fried-shanghai-rice-cakes-chao-nian-gao/
https://whattocooktoday.com/stir-fried-nian-gao-rice-cakes.html
Chinese Eggplant with Minced Pork
Chinese Eggplant with Minced Pork
New: October 2017
Ingredients
4 long Asian eggplants
pinch of salt
1/2 cup minced pork (used .75 lbs)
2 teaspoon minced ginger
1 tablespoon Chinese cooking wine
a small pinch of salt
6 tablespoons cooking oil, divided
4 garlic cloves, sliced
2 thumb ginger, sliced
4 green onions, white half and green half divided
1 tablespoon doubanjiang (豆瓣酱)
2 tablespoon light soy sauce
1/4 teaspoon sugar
1 teaspoon sesame oil
Instructions
Remove the ends of Asian eggplants and then cut into small slices (for the best flavor, try to cut each cubes with some skin). Transfer them into a large pot filled with water, add pinch of salt and soak for 10 minutes. Add a weight if necessary to make sure the eggplants is well soaked. Set aside to drain completely.
Marinate minced pork with minced ginger, a small pinch of salt and Chinese cooking wine. Set aside.
Heat 2 tablespoons of oil in wok and fry the eggplants for 6-9 minutes until the eggplants become soft and withered. Transfer eggplants out and leave the oil in.
Add marinated pork in to stir-fry until the color changes into white. Transfer out.
Re-heat around 1 tablespoon of cooking oil in wok and fry green onion white parts, garlic, ginger, until wilted and cooked. Then add doubanjiang until aroma. Return the eggplants along with fried minced pork, soy sauce, sugar and sesame oil. Mix well.
Garnish chopped green onion (green parts) and serve with steamed rice.
Notes
If you want the eggplants to absorb less oil, you can spread some cornstarch to coat the eggplants before cooking.
Serving size: 4
From: http://www.chinasichuanfood.com/chinese-eggplants-with-minced-pork/
also try:
http://www.chinasichuanfood.com/shrimp-egg-foo-young/
http://www.chinasichuanfood.com/chinese-roasted-chicken/
http://www.chinasichuanfood.com/homemade-peking-duck/
New: October 2017
EDIT:
use 1 full lb of pork
use 1 Tb of garlic black bean sauce instead of doubanjiang
extra ginger
Ingredients
4 long Asian eggplants
pinch of salt
1/2 cup minced pork (used .75 lbs)
2 teaspoon minced ginger
1 tablespoon Chinese cooking wine
a small pinch of salt
6 tablespoons cooking oil, divided
4 garlic cloves, sliced
2 thumb ginger, sliced
4 green onions, white half and green half divided
1 tablespoon doubanjiang (豆瓣酱)
2 tablespoon light soy sauce
1/4 teaspoon sugar
1 teaspoon sesame oil
Instructions
Remove the ends of Asian eggplants and then cut into small slices (for the best flavor, try to cut each cubes with some skin). Transfer them into a large pot filled with water, add pinch of salt and soak for 10 minutes. Add a weight if necessary to make sure the eggplants is well soaked. Set aside to drain completely.
Marinate minced pork with minced ginger, a small pinch of salt and Chinese cooking wine. Set aside.
Heat 2 tablespoons of oil in wok and fry the eggplants for 6-9 minutes until the eggplants become soft and withered. Transfer eggplants out and leave the oil in.
Add marinated pork in to stir-fry until the color changes into white. Transfer out.
Re-heat around 1 tablespoon of cooking oil in wok and fry green onion white parts, garlic, ginger, until wilted and cooked. Then add doubanjiang until aroma. Return the eggplants along with fried minced pork, soy sauce, sugar and sesame oil. Mix well.
Garnish chopped green onion (green parts) and serve with steamed rice.
Notes
If you want the eggplants to absorb less oil, you can spread some cornstarch to coat the eggplants before cooking.
Serving size: 4
From: http://www.chinasichuanfood.com/chinese-eggplants-with-minced-pork/
also try:
http://www.chinasichuanfood.com/shrimp-egg-foo-young/
http://www.chinasichuanfood.com/chinese-roasted-chicken/
http://www.chinasichuanfood.com/homemade-peking-duck/
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