Sunday, 1 October 2017

Pork, Bok Choy and Chilli with Sichuan Pepper and New Blog of the Month

Carole's Chatter: Pork, Bok Choy and Chilli with Sichuan Pepper


You may be relieved to know that this Sunday's dish is not Japanese – but it is Chinese inspired.

Ingredients:

Pork mince
Bok Choy
1 tsp sugar
1 ½ tblsp soy sauce
2 tsp sesame oil
2 tsp Chinese cooking wine
1 tsp Chinese black vinegar
Fresh ginger – grated
Oil for frying
1 tsp cornflour (cornstarch)
2 tsp Chinese chilli paste
½ tsp Sichuan peppercorns, freshly ground

Method:

Mix together the pork, sugar, half the soy sauce, sesame oil, rice wine and black vinegar as well as half the ginger and leave steeping in the fridge for at least 2 hours.

Heat up your pan/wok and put the vegetable oil in.  Fry the pork (in batches if you've got a lot) until it is well browned and beginning to crisp up.

Add the rest of the soy sauce, sesame oil, rice wine and vinegar along with the cornflour (mixed with a little cold water) and bok choy. 

Cook until the bok choy leaves have wilted but the stalks are still a bit crunchy.

Take off the heat, add the remining ginger and the chilli paste and Sichuan pepper – if you are not used to these spices add just a little bit to start with.  You can always add more.  Taste and then add a drop more soy sauce and sesame oil if you think it needs it.

Serve straight away

Now onto October's Blog of the Month.  Kath runs this month's Blog of the Month – In The Kitchen With Kath.  This is a very interesting food blog with a wide range of recipes. Kath is much better than I am at taking pics of the different stages of creating her dishes.  Recipes I have enjoyed include: Roasted Shrimp Cocktail, Turmeric Roasted Cauliflower and Simple Salmon Chirashi

3 comments:

  1. This is my kind of dish!! Can't wait to get back to my kitchen.

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  2. this sounds like a great fall dinner.

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  3. Another winning dish! I love the flavor combos here.
    Can't believe it's October already and you are changing out the blog of the month. I'll go have a visit there.

    ReplyDelete

Your comments are most welcome. Cheers