Stir-fried Ground Pork with Soybean Sprout

Ingredients

2 lb soybean sprout
5 oz ground pork
2 oz chive
1/2 tbsp grated ginger
1 stalk green onion (chopped) or 1 tsp minced garlic

Marinade

2 tsp light soy sauce
1/4 tsp sugar
1/2 tsp cornstarch
1 tbsp oil

Sauce

3/4 tsp cornstarch
2 tbsp water
dash of sesame oil
pinch of ground white pepper
1/4 tsp salt
1/4 tsp sugar
1/2 tsp chicken broth mix

Method

  1. Wash and dice chive.
  2. Cut off roots of soybean sprouts. Drain and dry. Cut into short sections. Stir-fry in dry wok (without oil) until dry. Remove and set aside.
  3. Mix pork with marinade. Set aside for 10 minutes.
  4. Mix sauce ingredients in a small bowl. Set aside.
  5. Heat 2 tbsp oil in the wok. Stir-fry pork, ginger and green onion till nearly cooked. Add soybean sprout and chive. Stir-fry until pork is cooked.
  6. Add sauce. Stir and cook until the sauce thickens. Remove to serving platter and serve hot.

Source: Cantonese Stir-fries


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Congee with Meatballs

Ingredients

100 g rice
1/2 tsp salt
1 tbsp oil
40 g mini conpoy (小元貝)
16 cups water
2 thousand-year eggs (皮蛋), diced
shredded ginger and green onion

Meatballs

240 g ground pork
1/4 cup chopped preserved mustard (葱菜)
1/4 cup Chinese mushroom, soaked and chopped
1 tsp chopped ginger
1/2 tsp salt
1/2 tsp sugar
dash sesame oil and pepper
3 tbsp cornstarch
1 tbsp light soy sauce
5-6 tbsp water

Method

  1. Rinse and drain rice, mix with salt and oil, set aside for 20 minutes.
  2. Rinse mini conpoy. Bring water to a boil in a pot, add rice and mini conpoy, bring back to a boil, adjust to medium heat, half-cover and cook until congee consistency (approx. 45 to 50 minutes).
  3. In a mixing bowl, mix ground pork, chopped ingredients and seasonings together, stir well until sticky. Chill for 30 minutes. Form into meatballs.
  4. When congee is ready, add eggs and meatballs, cook and season to taste.
  5. Ladle congee to serving bowls. Sprinkle with shredded ginger and spring onion before serving.

Makes 4 servings.

Source: Congee and Noodles


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Lion’s Head Meatballs

Ingredients

1 lb ground pork
1 egg white
4 scallions, finely chopped
1 tablespoon Shaoxing rice wine
1 teaspoon grated ginger
1 tablespoon light soy sauce
2 teaspoons sugar
1 teaspoon roasted sesame oil
1/2 to 3/4 lb bok choy
1 tablespoon cornstarch
oil for frying
2 cups chicken stock

Method

  1. Put the pork and egg white in a food processor and process briefly until you have a fluffy mixture, or mash the ground pork in a large bowl and gradually stir in the egg white, beating the mixture well until it is fluffy.
  2. Add the scallion, rice wine, ginger, soy sauce, sugar and sesame oil, season with salt and white pepper, and process or beat again briefly.
  3. Fry a small portion of the mixture and taste it, re-seasoning if necessary. Divide the mixture into walnut-size balls.
  4. Separate the boy choy leaves and place in the bottom of a clay pot or braising pan.
  5. Dust the meatballs with cornstarch. Heat a wok over high heat, add 1/2 inch oil and heat until very hot. Cook the meatballs in batches until they are browned all over. Drain well and add to the clay pot in an even layer.
  6. Pour off the oil and wipe out the wok.
  7. Reheat the wok over high heat until very hot, add the chicken stock and heat until it is boiling. Pour over the meatballs. Cover and bring very slowly to a boil. Simmer gently with the lid slightly open for 1-1/2 hours, or until the meatballs are very tender. Serve the meatballs in the dish they were cooked in.

Makes 4 servings.

Source: The Food of China


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Bird’s Nest and Wonton Cups

Ingredients

4 oz bird’s nest
5 oz shrimp meat
1 crab
1 abalone
1/2 cup chicken stock
6 wonton wrappings
1 egg white
salt to taste

Method

  1. Soak bird’s nest until soft. Clean, drain and dry.
  2. Mince shrimp meat to from paste.
  3. Cut abalone into pieces.
  4. Remove roe from crab and mash into paste.
  5. Deep-fry wonton wrappers and from into cups.
  6. Wrap abalone with shrimp paste and coat with some of the bird’s nest. Steam the balls for 3 minutes until cooked. Place inside wonton cups.
  7. Add the remaining birds nest, stock and crab roe into a small saucepan. Season with salt. Add some egg white and bring to a boil. Serve hot with the shrimp balls in wonton cups.

Source: Recipes of Great Chefs in Hong Kong


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Shanghai-style Five-willow Fish

Ingredients

3 to 4 dried Chinese mushrooms
1-1/2 to 2 lb whole fish, such as carp, porgy, grouper or sea bass
1 teaspoon salt
oil for deep-frying
2 tablespoons oil, extra
1 tablespoon shredded ginger
2 scallions, shredded
1/2 small carrot, shredded
1/2 small green pepper, shredded
1/2 celery stalk, shredded
2 red chilies, seeded and finely shredded
2 tablespoons light soy sauce
3 tablespoons sugar
3 tablespoons Chinese black rice vinegar
1 tablespoon Shaoxing rice wine
1/2 cup chicken stock
1 tablespoon cornstarch
1/2 teaspoon roasted sesame oil

Method

  1. Soak the dried mushrooms in boiling water for 30 minutes, then drain and squeeze out any excess water. Remove and discard the stems. Finely shred the caps.
  2. If you do manage to buy a live fish, then ask the fishmonger to gut it through the gills. This is harder than gutting through the stomach, but leaves the fish looking whole. If you are gutting the fish yourself, make a cut from the throat to the tail and pull out the guts through the stomach. Remove any scales with a fish scaler or the back of a knife. Check that the gills have been cut out, then rinse the fish under cold, running water and drain thoroughly in a colander.
  3. Diagonally score both sides of the fish, cutting through as far as the bone at intervals of 3/4 inch. Rub the salt all over the inside and outside of the fish and into the slits.
  4. Fill a wok one quarter full of oil. Heat the oil to 375°F, or until a piece of bread fries golden brown in 10 seconds when dropped in the oil. Holding the fish by its tail, gently and carefully lower it into the oil. Cook the fish for 3 to 4 minutes on each side, or until the fish flakes when the skin is pressed firmly or the dorsal fin pulls out easily.
  5. Remove from the wok and drain on paper towels, then place on a dish and keep warm in a low oven. Pour out the oil and wipe out the wok.
  6. Reheat the wok over high heat, add the extra oil and heat until very hot. Stir-fry the mushrooms, ginger, scallion, carrot, green pepper, celery and chilies for 1-1/2 minutes.
  7. Add the soy sauce, sugar, rice vinegar, rice wine and stock, and bring to a boil.
  8. Combine the cornstarch with enough water to make a paste, add to the sauce and simmer until thickened. Add the sesame oil, blend well and spoon over the fish.

Makes 4 servings.

Source: The Food of China


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