Shrimp and Pork Belly Negiyaki
If using pork belly, lay the slices across the pancake once you pour the batter in the pan.
Tag: East Asian
Garlic Scape and Pork Stir Fry
Garlic Scape and Pork Stir Fry
Garlic scapes are really popular in Chinese stir fries. Scapes are the stems and flower buds of garlic bulbs; being a great substitute for garlic, leeks, green onions, and Chinese chives. This stir fry utilizes garlic scapes with marinated pork, cooking in only 5 minutes.
Ingredients
Pork and Marinade
- 1 lb boneless pork shoulder cut into small strips
- 2 tsp cornstarch
- 1 tbsp water
- 2 tsp shaoxing cooking wine
- 2 tbsp oyster sauce
- 1 tsp vegetable oil
Stir Fry
- 3 tbsp vegetable oil divided
- 2 tsp ginger grated
- 1 large carrot sliced
- 1 lb garlic scapes trimmed; cut into 2” pieces
- 1 tbsp shaoxing cooking wine
- 2/3 cup chicken stock
- 1/4 tsp ground white pepper
- 1/2 tsp sugar
- 1 tsp sesame oil
- 1 tbsp light soy sauce
- 1 tbsp cornstarch mixed with 2 tbsp water
Instructions
- Mix together the pork and marinade in. Marinate for 20 minutes.
- Remove the pork from the marinade and save the juices.
- Heat up 1 1/2 tbsp of vegetable oil in a wok over medium high heat. Sauté the pork for 1 minute on each side. Remove from the wok.
- Add in the rest of the vegetable oil. Stir in the ginger and cook for 30 seconds.
- Add in the carrots and scapes. Cook for 1 minute. Add the cooking wine and cook for another 30 seconds.
- Pour in the chicken stock. Cook for 30 seconds covered. Add the pork and its Cook for juices back in; along with the white pepper, sugar, sesame oil, and soy sauce uncovered. Cook for 30 seconds.
- Stir in the cornstarch slurry and cook for 15 seconds. Remove from the heat.
Wasabi Sake Shrimp
Wasabi Sake Shrimp
This shrimp tastes like a million dollars and couldn’t be easier to make. The shrimp gets marinated in sake, wasabi, soy sauce, garlic, and shallots for only 30 minutes. You can either pan fry the shrimp in butter or skewer and grill them in only 6 minutes. Serve the shrimp with a side of wasabi Mayo.
Equipment
- food processor
Ingredients
- 1 1/2 lbs 16/20 count shrimp peeled and deveined
- 1/4 cup sake
- 3 tbsp soy sauce
- 2 tsp wasabi paste
- 5 garlic cloves
- 2 shallots
- 1 tbsp butter
- wasabi mayo for serving
Instructions
- Purée the garlic, shallots, wasabi, soy sauce, and sake.
- Marinate the shrimp for 30 minutes.
- Melt the butter in a large sauté pan over medium high heat. Add in the shrimp in a single layer.
- Sauté for 3 minutes a side.
Hmong-Style Larb
Hmong-Style Larb
Larb comes in many forms and spellings. This pork salad is popular all over Southeast Asia in countries such as Vietnam, Thailand, and Laos. It is herbaceous, pungent, and has a refreshing taste. Larb is served with green leaf lettuce, eaten as a wrap. The best part of larb is the toasted rice powder that adds a slight crunch
Equipment
- Spice grinder
Ingredients
- 3/4 lb ground pork
- 2 tbsp fish sauce
- 2 tsp ginger minced
- 1 garlic clove minced
- 1 lime zested and juiced
- 1 stalk lemongrass minced
- 2 Thai chilies minced
- 1/2 tsp salt
- 1/2 tsp sugar
- 3 green onions thinly sliced
- 1 cup cilantro roughly chopped
- 1/3 cup mint
- 1 cup cucumber chopped into small cubes
- 1 drizzle sesame oil
- green leaf lettuce for serving
Toasted Rice Powder
- 1/4 cup jasmine rice
Instructions
- Add the rice to a small skillet over medium heat. Gently toast the rice for 5 minutes until it is golden brown. Allow to cool.
- Add the toasted rice to a spice grinder.
- Grind into a powder. Set aside.
- In a sauté pan, brown the pork over medium high heat for 8 minutes. Drain any grease from the pan.
- Toss all of the ingredients together in a bowl.
