Saturday, June 30, 2012

Update

I finally figured out how to make the right dough for my pot stickers, so that recipe has been updated.

Tuesday, June 19, 2012

Fish-Fragrant Pork

This dish doesn't actually have any fish in it, it's just that the salty, sweet, and sour flavors in it are common in traditional Sichuan fish dishes. This is a fast dish for when you want something interesting but don't want to spend much time in the kitchen. Just make sure you keep it moving as you're cooking on high heat, and you might pepper gas yourself if you don't have the vent exhaust on.

1/2-3/4 lb lean pork, trimmed and thinly sliced
1 can baby corn
handful dried cloud ear mushrooms or black fungus, rehydrated and sliced
2 t grated ginger
2 shallots, sliced
2-3 cloves garlic, chopped
6-7 chinese garlic chives, chopped into 1/2" pieces
2 T pickled chiles, chopped
hot chiles to taste, chopped
oil to fry the meat
2 T hot bean paste

Marinade:
1 T soy sauce
1 T water
1 T corn starch

Sauce:
2 T soy sauce
2 T Chinkiang black vinegar
1 T Shaoxing rice wine
2 t sugar
1 t salt, or to taste
2 t corn starch
2 t sesame oil
1/2 t black pepper, ground
3/4 t Sichuan pepper, toasted and ground

Marinate the meat for 15-20 minutes, then fry it in very hot oil for 30 seconds.  Remove the meat and set it aside, and drain off all but 3 T of the oil.
Combine the sauce ingredients.
Heat the oil on high until almost smoking, then add the hot chiles, garlic, ginger, and shallots, and stir fry for 20-30 seconds.
Add the bean paste and stir fry for another 20-30 seconds.
Add the rest of the veggies and stir fry for another minute.
Add the meat back in an continue cooking for another 30 seconds to a minute.
Add the sauce and cook just until it thickens.

Serve with rice.

Nam Prik Pao

So if you're in the Lansing area, please ignore this as Nam Prik Pao is horribly disgusting and you should avoid it at all costs. For those not frequenting the same stores I am, the stuff is like crack. It's a delicious combination of caramelized shallots, garlic, and chiles. I'm pretty sure you could spread the stuff on cardboard and it would be award winning. For my tastes, a spread on just about any sandwich involving cheese, or a dose in most curries is dynamite. Look for the Pantai brand "chile paste with soya bean oil". A spread on an English muffin with cream cheese and a fried egg may ruin you forever. I haven't tried making it myself from scratch as it's rather intensive, but I'll take a chance at it and post the results before long.