eglamkowski's Journal: slashdot cookbook

Here's a recipe versatile enough to be used with a variety of vegetables. Try it with peas, soybeans or cucumber first, then once you've gotten to know it, imagine what else might be good this way:

4 oz. lean pork
8 oz. fresh peas, shelled (or one diced cucumber or whatever)
2 tablespoons lard
2 spring onions, chopped
3 slices fresh ginger, chopped
1 tablespoon brown bean sauce
2 teaspoons light soy sauce
1 teaspoon rice wine or dry sherry
2 tablespoons chicken stock
1/2 teaspoon sesame oil

-Dice the pork to the size of peas.

-Boil the peas until just tender and drain well. Then cover with cold water and set aside.

-In a wok stir-fry the diced pork in the lard over high heat until it turns white. Add the spring onions, ginger and brown bean sauce and stir-fry for one about minute, until fragrant. Add the peas, rice wine, stock and sesame oil, stir-fry together briefly and serve.

did i miss it?

[SolemnDragon]

I was skeptical of pork when it became "the other white meat."

I flatly refuse to buy, "Pork... the new spring vegetable."

Re:did i miss it?

[eglamkowski]

Aww, you mean you wouldn't want to serve this dish to the vegetarians in your life? :-)