Taiwanese Ground Pork And Pickled Cucumbers
Directions to make easy stir fry eggplants with ground pork.
Recipe Summary Taiwanese Ground Pork And Pickled Cucumbers
This is a Taiwanese-style minced pork, usually eaten over rice with a vegetable. Can easily double or triple the recipe if needed.Ingredients | Eggplant With Ground Pork Recipe1 tablespoon Chinese rice wine1 tablespoon soy sauce paste1 tablespoon soy sauce1 teaspoon white sugar3 dashes ground white pepper½ pound ground pork⅓ cup Taiwanese pickled cucumbers with brine, chopped1 tablespoon vegetable oil2 small shallots, thinly sliced2 cloves garlic, minced1 teaspoon minced fresh ginger¼ teaspoon ground star anise1 ½ cups water¼ teaspoon sesame oil2 green onions, choppedDirectionsMix rice wine, soy sauce paste, soy sauce, sugar, and white pepper together in a bowl.Mix ground pork with brine from cucumbers together in a bowl.Heat oil in a large skillet over medium heat. Add shallots; cook and stir until golden brown, about 5 minutes. Add pork mixture; cook and stir until no longer pink, 3 to 4 minutes. Push pork and shallots to the sides of the skillet, making a space in the center. Add garlic, ginger, and star anise; stir.Pour water into the skillet; bring to a boil. Reduce heat to medium low; simmer until sauce reduces to about 1 cup. Stir in chopped cucumbers. Stir in rice wine mixture; cook until flavors combine, 4 to 6 minutes.Top pork mixture with sesame oil and green onions.Substitute 1/8 teaspoon Chinese Five-Spice powder for the ground star anise if desired.Info | Eggplant With Ground Pork Recipeprep: 15 mins cook: 17 mins total: 32 mins Servings: 2 Yield: 2 servings
TAG : Taiwanese Ground Pork And Pickled CucumbersWorld Cuisine Recipes, Asian, Chinese,
