• 2/6 Nat Chopsticks Day 5

    From Dave Drum@1:18/200 to All on Sat Feb 4 13:47:26 2023
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Moo Shu Mushrooms
    Categories: Mushrooms, Wine, Pork, Herbs, Vegetables
    Yield: 4 servings

    1/8 c Dried Chinese wood ear
    - mushrooms (about 10 grams)
    1/4 c (packed) dried day lily
    - buds
    1 tb Shaoxing wine or dry sherry
    1 tb Light soy sauce or shoyu
    1 ts Cornstarch
    1/2 ts White pepper; more as
    - needed
    2 oz Pork loin, pork sirloin or
    - chicken breast; in 1 1/2"
    - to 2" slivers
    4 tb Roasted sesame oil
    3 lg Eggs; thoroughly beaten
    pn Salt
    2 sl Fresh ginger
    1/2 lb Mixed sliced fresh Asian
    - mushrooms
    2 Scallions; thin sliced on a
    - sharp bias

    MMMMM------------------------FOR SERVING-----------------------------
    Mandarin pancakes
    Warm flour tortillas
    Hoisin sauce
    Sweet bean sauce

    Rehydrate the dried ingredients for the filling: Place
    wood ear mushrooms and day lily buds in two separate
    medium bowls or measuring cups large enough to allow for
    them to expand about fourfold. Cover with very hot
    water, and set aside until rehydrated, about 15 minutes.
    (I use hot tap water, but you could also use water
    heated on the stovetop or in the microwave.) Drain
    thoroughly. Remove tough centers from the wood ears,
    then thinly slice them. Cut day lilies into 2-inch

    While wood ears and day lilies rehydrate, prepare the
    pork marinade: Combine 1/2 teaspoon Shaoxing wine, 1/2
    teaspoon soy sauce, 1/2 teaspoon cornstarch, 1/4
    teaspoon white pepper and a pinch of kosher salt in a
    medium bowl, and whisk with a fork to combine. Add pork
    and stir roughly with fingertips or chopsticks until
    thoroughly combined, then continue stirring for 10
    seconds. Set aside for 15 minutes at room temperature.

    Meanwhile, make the sauce: Combine remaining 2 1/2
    teaspoons Shaoxing wine, 2 1/2 teaspoons soy sauce, 1/2
    teaspoon cornstarch and 1/4 teaspoon white pepper in a
    small bowl and whisk with a fork until no lumps remain.

    Cook the eggs: Heat wok over high until lightly smoking.
    Add 2 tablespoons oil and swirl to coat. Pour the beaten
    eggs into the center and cook without moving for 10
    seconds. Continue to cook, breaking up the eggs with a
    spatula until they are barely set, 30 to 45 seconds.
    Transfer eggs to a large bowl.

    Wipe out wok and return to high heat until lightly
    smoking. Add 1 tablespoon sesame oil and swirl to coat.
    Add 1 ginger slice and let sizzle for 5 seconds.
    Immediately add pork and stir-fry until pork is no
    longer pink and mostly cooked through, about 1 minute.
    Discard ginger slice, then transfer pork to bowl with

    Wipe out wok and return to high heat until lightly
    smoking. Add remaining 1 tablespoon oil and swirl to
    coat. Add remaining ginger slice and let sizzle for 5
    seconds. Immediately add the fresh mushrooms and
    stir-fry until mushrooms are lightly browned around the
    edges, 2 to 3 minutes. Add scallions, sliced wood ears
    and day lilies, and stir-fry until softened and
    fragrant, about 30 seconds.

    Add the pork and eggs back to the wok. Stir sauce to
    combine again, then add it to the wok along with the
    MSG, if using. Stir-fry everything to combine and season
    to taste with salt and more white pepper, if desired.
    Discard ginger.

    Transfer moo shu mixture to a serving platter and serve
    immediately with Mandarin pancakes and hoisin sauce.

    By J. Kenji L├│pez-Alt

    Yield: 4 servings

    RECIPE FROM: https://cooking.nytimes.com

    Uncle Dirty Dave's Archives


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  • From Dave Drum@1:3634/12 to All on Mon Feb 5 17:54:00 2024
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: 5-Minute Beef Stir Fry
    Categories: Beef, Vegetables, Herbs, Rice
    Yield: 4 servings

    2 tb Vegetable oil
    8 sl Fresh ginger
    2 cl Garlic; minced
    1 lb Boneless top sirloin; thin
    - sliced across the grain
    1 lg Red bell pepper; thin
    - sliced
    8 oz Fresh snow peas; trimmed
    1 Onion; in 1/2" wedges
    2 tb Soy sauce
    2 tb Rice vinegar
    1 tb Light brown sugar
    1 ts Cornstarch
    2 c Warm cooked rice

    In a wok or large nonstick skillet over high heat, heat
    oil until hot. Add ginger, garlic, and beef; cook 2
    minutes, or until beef is browned. Add red pepper, snow
    peas, and onion and continue cooking 2 to 3 minutes, or
    until vegetables are crisp tender.

    In a small bowl, whisk soy sauce, vinegar, brown sugar,
    and cornstarch. Pour into wok and cook until sauce
    thickens. Serve over rice.

    RECIPE FROM: https://www.mrfood.com

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