Tuesday, September 7, 2010

Kimchee Pork Stir-Fry & Wakame Soup

On my personal computer, I have a dedicated favorites' folder that I save all the foodie blogs I read and enjoyed.  I remembered I was looking for a red bean / green tea recipe and I stumbled on his blog... I  have been a fan ever since... so when I saw him post this recipe the other day, I was determined to try it out and I am very glad I did!!!


Source:
MASAの料理ABC

*This is a direct translation of the ingredients and instructions- and it's posted for the sake of sharing good recipe and for my non-chinese speaking friends.  No copyright infringement intended.  These pictures are my replication of the recipe.

Kimchee Pork Stir-Fry

Ingredients:
Kimchee—100g
Sliced pork—120g
Nira chives—30g
Bean sprauts—50g
Potato—50g
Soy sauce—1.5tbsp 
Mirin—1.5tbsp
Sake—1.5tbsp
(I only used 1tbsp of soy sauce, mirin, and sake.  Actually, I substitute the sake with volka)
Cabbage—2~3pieces

Directions:
1. Cut kimchee and pork into bite size, mix together and marinate.  Add a little bit of the kimchee juice if desired.
2. Add the soy sauce, mirin, sake to #1 to marinate.  Let it rest for 5-10 minutes.
3. Thinly sliced the potatoes and cut the chives into desired length.
4. Slice the cabbage, slice against the "veins" of the leaves (I hope this makes sense...), soak it in ice water and then drain.  This way, the cabbage will be very crispy.
5. Heat pan to high, add oil, add #2 and stir-fry.
6. Add the sliced potatoes.  If you prefer your potatoes to be "al dente", don't cook them too long.
7. Add the chives and bean sprouts.
8. Taste and season if necessary.
9. Add roasted white sesame seeds.
10. Plate the cabbage and the kimchee pork stir-fry on a dinner plate.

Wakame Soup
Ingredients:
Water—500ml
Ginger—1piece
Carrot—10g
Enoki mushrooms—1/8packet
Green onion—1stalk
Dried wakame—1tbsp
White bait fish—1tbsp
(This is pretty hard to find in the States.  So I bought a jar of the "Salted Shrimp (wild)" from a Korean grocery store, just as good imo)
1 Egg
Soy sauce—2tsp
Salt—1/2tsp
(I think I skipped the soy sauce and salt altogether... it was tasty enough as is!)
 
Directions:
1. Using a spoon, peel the skin off the ginger.  (It really worked!!  I am so impressed!!)  Slice thinly.
2. Add the sliced ginger to a pot of cold water.  Boil water.  The ginger is added cold so the flavor will come out.  If you don't like ginger, you can skip these 2 steps.
3. Thinly slice carrots, cut the green onion and enoki mushrooms into desired length.
4. By this time, your pot should be boiling (for a while... sorry I am slow!)  All all your veggies (and lower the heat).
5. When the carrot is done (shouldn't take more than 2-3 minutes since it is so thinly sliced), add the dried wakame.  You don't want to add this too early since it will turn gross if cooked too long.
6. Add the white bait fish.  Again, you don't want to add this too soon because it will melt and disappear.
7. Turn up the heat, add beaten egg.  (I like my eggs runny so I turned off the heat as soon as I poured.)  Stir very gently.  You don't want lumps but you don't want your eggs too stringy either.  (I always find this step challenging.) 
8. Add s few drops of sesame oil.  (It's optional but taste-wise it really made a big difference!)

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