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Receta Macau's Minichee Minced Pork
by Global Cookbook

Macau's Minichee Minced Pork
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Ingredientes

  • 1 Tbsp. soy sauce (or possibly dark soy sauce)
  • 1 Tbsp. black vinegar (or possibly balsamic vinegar)
  • 1 Tbsp. fish sauce
  • 2 tsp Chinese rice wine (or possibly dry sherry)
  • 1/4 tsp freshly-grnd black pepper Vegetable oil for deep-frying
  • 1 x russet (Idaho) potato peeled, and cut into 1/4" dice
  • 3/4 lb grnd pork
  • 1/2 c. diced onion
  • 2 x bay leaves
  • 1 Tbsp. chopped garlic
  • 1 Tbsp. minced fresh mint
  • 1/2 c. whole water chestnuts quartered

Direcciones

  1. Stir the soy sauce, vinegar, fish sauce, rice wine and black pepper together in a small bowl.
  2. For the Dish: Pour sufficient of the vegetable oil into a medium saucepan to fill 2 inches. Heat the oil to 350 degrees. Add in the potato cubes and cook till golden and tender, 3 to 4 min. Remove with a slotted spoon and drain on paper towels. Reserve the oil.
  3. Heat a wok over high heat till warm. Add in 1 Tbsp. of the reserved oil and swirl to coat the sides. Crumble the grnd pork into the wok, then add in the onion, bay leaves, garlic and mint. Stir-fry till the pork is browned and crumbly, 3 to 4 min. Add in the water chestnuts and pour in the sauce; cook till the water chestnuts are heated through, about 1 minute. Stir in the potatoes and heat through. Pick out the bay leaves and transfer the contents of the wok to a serving platter.
  4. This recipe yields 4 servings.