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Rec: Spicy Ginger Pork in Lettuce Leaves and Chinese Ham & Egg Fried Rice

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Joined: Dec 9, 2005


Posted to Thread #11607 at 10:26 am on Aug 6, 2008

This was really good. I didn't have any water chestnuts so I substituted sliced radishes. To go with it, I made my favorite fried rice. The pork is from Food and wine (link) and the rice is from the China book in the Time-Life Foods of the World series.

Spicy Ginger Pork in Lettuce Leaves

3/4 pound ground pork
1 red bell pepper, finely diced
1 garlic clove, minced
1 tablespoon minced peeled ginger
1 tablespoon Thai sweet chile sauce
1 tablespoon Asian fish sauce
1 teaspoon Asian sesame oil
1 tablespoon plus 1 teaspoon grapeseed oil
One 8-ounce can whole water chestnuts, drained and diced
2 scallions, thinly sliced
2 tablespoons oyster sauce
2 tablespoons chopped cilantro
24 Boston lettuce leaves

In a medium bowl, combine the ground pork with the bell pepper, garlic, ginger, chile sauce, fish sauce, sesame oil and 1 tablespoon of the grapeseed oil.
In a large skillet or wok, heat the remaining 1 teaspoon of grapeseed oil until shimmering. Add the pork mixture and stir-fry over high heat, breaking it up, until it is cooked through and starting to brown, about 8 minutes. Stir in the water chestnuts, scallions, oyster sauce and cilantro and remove from the heat.
Spoon the pork into bowls. Stack the lettuce leaves on plates. To eat, spoon the pork onto the lettuce leaves, roll up and eat.

Chinese Ham & Egg Fried Rice

1/2 cup frozen peas, thoroughly defrosted
3 Tbs peanut oil
2 eggs, lightly beaten
3 cups chinese boiled rice
1 tsp salt
2 oz (1/2 cup) boiled ham (1/4 inch cubes)
1 scallion, including green top, finely chopped (I use two)

Set a 12 inch Wok or 10 inch skillet over high heat for 30 seconds. Pour in 1 tablespoon of oil, swirl it above in the pan and immediately reduce the heat to moderate. Pour in the beat eggs. They will form a film on the bottom of the pan almost at once. Immediately lift this film gently with a fork and push it to the back of the pan so that the still liquid eggs can spread across the bottom of the pan to cook. As soon as the eggs are set, but before they become dry or begin to brown, transfer them to a small bowl and break them up with a fork.

Pour the remaining 2 tablespoons of oil into the pan, swirl it around and heat it for 30 seconds. Add the rice and stir fry for 2 to 3 minutes until all the grains are coated with oil. Add salt, then peas and ham; stir fry for 20 seconds. Return the eggs to the pan, add the scallions and cook only long enough to heat egg through. Serve at once.


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