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
This is my kind of dish!! Can't wait to get back to my kitchen.
ReplyDeletethis sounds like a great fall dinner.
ReplyDeleteAnother winning dish! I love the flavor combos here.
ReplyDeleteCan't believe it's October already and you are changing out the blog of the month. I'll go have a visit there.