Garlicky pork-and-asparagus pancakes
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Garlicky pork-and-asparagus pancakes
  Pancakes    Breakfast  
Last updated 6/12/2012 12:51:27 AM. Recipe ID 13035. Report a problem with this recipe.
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      Title: Garlicky pork-and-asparagus pancakes
 Categories: Breakfast
      Yield: 4 Servings
 
    1/3 c  Sifted all-purpose flour
      4 ts Sugar
    1/4 ts Salt
    1/4 ts Pepper
      5 lg Eggs; beaten until frothy
    1/2 lb Ground pork shoulder
      6 md Scallions; trimmed
           - sliced thin
           - (include some green tops)
      3 lg Garlic cloves
           - peeled and minced
      2 ts Oriental sesame oil
    1/2 lb Tender young asparagus
           -trimmed of coarse stem ends
           - peeled and cut into
           - moderately fine julienne
      2 tb Vegetable oil

MMMMM-----------------------DIPPING SAUCE----------------------------
      1    1" cube ginger
           - peeled and minced
    1/3 c  Soy sauce
      1 tb Cider vinegar
      1 tb Mirin (sweet rice wine)
      1 ts Hot sesame oil
 
  SIFT THE FLOUR, SALT, PEPPER and 2 teaspoons of the sugar into a large
  bowl. Make a well in the center and pour the eggs into it. Stir just
  enough to combine the ingredients. In a medium skillet set over
  moderate heat, stir-fry the pork, scallions, and two-thirds of the
  garlic in the sesame oil for 8-to-10 minutes, until the pork is no
  longer pink; do not brown the meat. Add the asparagus, toss for
  1-or-2 minutes over moderate heat, then allow the mixture to cool to
  room temperature. In a separate bowl, combine the remaining
  ingredients, except the vegetable oil, to make a dipping sauce. When
  the pork mixture is cool, stir it into the reserved batter. Heat the
  vegetable oil in a large skillet over moderately high heat until
  ripples show on the skillet bottom. Half fill a 1/4-cup measuring cup
  with the batter and drop the batter into the hot oil, evening up the
  ragged edges of the pancake. Add 3 more pancakes to the skillet,
  smoothing the edges as before, and brown them for 1-to-1 1/2 minutes
  per side. Drain them on paper towels, then keep them warm on an
  uncovered platter in a 250F oven. Fry the rest of the pancakes,
  adding more vegetable oil to the skillet if needed. Serve the
  pancakes hot with the dipping sauce.
 




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Recipe ID 13035 (Apr 03, 2005)

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