I was a little unsure what this recipe would taste like but when I say "Oh. My." you know it must be good. It was so very delicious and if I had of served it up in Asian Takeaway Plastics then you would have sworn it was from a restaurant. Yep - it was that good. It kinda tasted like Cantonese food. I will definitely be making it again, especially because Monet liked it so much, along with her father!
The recipe calls for a pork fillet, but I used butterflied pork steaks (?). To thinly slice raw meat for Asian-type meals, what I do is partially freeze the meat as it makes cutting so much easier. Trust me on this. I didn't use my wok either. I used my ever-trusty large frying pan. I also cooked my Asian greens in my steamer I use in a saucepan, rather than the method stated here.
*Taken from the Murdoch Book 'Fast Food'*
Ingredients
1 1/4 cups jasmine rice
500g pork fillet, thinly sliced
2 cloves garlic, crushed
2-3 tbs peanut oil
300 g butternut pumpkin, cut into 2cm x 4cm pieces about 5mm thick.
1/3 cup (60g) soft brown sugar
1/4 cup (60 ml) fish sauce
1/4 cup (60 ml) rice vinegar
2 tbs chopped fresh coriander leaves
1.25 kg mixed Asian greens (bok choy, choy sum, gai larn)
Method
Bring to the boil, a large saucepan of water. Add the rice and cook for about 12 minutes, stirring occasionally. Drain.
Combine the pork with the garlic and 2 tsp of the peanut oil. Season with salt and plenty of pepper.
Heat a wok until very hot, add 1 tbs oil and swirl to coat. When just starting to smoke, stir-fry the pork in two batches for about 1 minute per batch, or until the meat changes colour. Transfer to a plate. Add the remaining oil to the wok and stir-fry the pumpkin for 4 minutes, or until tender but not falling apart. Remove and add to the pork. Keep warm.
Combine the sugar, fish sauce, rice vinegar and 1/2 cup (125ml) water in the wok and boil for about 10 minutes, or until syrupy. Return the pork and pumpkin to the wok and stir for 1 minute, or until well coated and heated through. Stir in the coriander.
Put the mixed Asian greens in a paper-lined bamboo steamer over a wok of shimmering water for 3 minutes or until wilted. Serve immediately with the stir-fry and rice.
Serves 4
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