GROUND PORK, WATER CHESTNUTS AND CRISPY NOODLE LETTUCE CUPS
Lettuce cups with savory, sweet pork and crunchy noodles are a favorite in Chinese-American restaurants. They are also incredibly easy to cook at home! The new-to-some ingredient here is mushroom soy sauce. Most soy sauces are one-note salty and need supporting characters, like sugar, to balance them. They can also lack deep savoriness. Mushroom soy sauce is a smooth, rich and caramel-like sauce that really gives body and balance to a dish. Here, I like to make platters of the filling and lettuce separately for parties or just serve them individually prepared for a fancy starter or meal.
Provided by Jet Tila
Categories main-dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Prepare the mushrooms: Soak the mushrooms in the hot water in a small heatproof bowl until reconstituted, about 20 minutes. Chop into small dice and reserve.
- Prepare the crispy noodles: Heat 3 to 4 inches of canola oil in a medium saucepan or high-sided skillet until 365 degrees F.
- Break up the vermicelli into 2 batches. Fry each batch, carefully flipping once about halfway through, until puffed, about 2 minutes; drain on paper towels. Reserve for garnish.
- Heat a 9- to 11-inch skillet over high heat for about a minute. Swirl in the 2 tablespoons oil to coat the bottom. Add the garlic and ginger and cook, stirring, until browned, 20 to 30 seconds. Add the ground pork, press flat with a spatula and cook, undisturbed, until the bottom starts to brown. Break apart and press down to repeat the process until the pork is 60% browned.
- Stir in the onions, water chestnuts and mushrooms and cook, stirring, until the pork is about 90% cooked through and the pork mixture smells amazing, 1 to 2 minutes.
- Stir in the mushroom soy sauce, oyster sauce, rice wine and pepper and cook, continuing to work it all together, until thoroughly combined, about 1 minute. Remove from the heat while you prepare the lettuce.
- Cut the core out of the head of lettuce and discard, then cut the head in half through the core. Discard a few outer leaves until you pull out about a dozen nice leaves. Place those leaves on a large platter. Fill each lettuce cup with about 1/2 cup of the pork mixture then garnish with the scallions and about 1/4 cup of the crispy noodles on top.
WATER CHESTNUT SALAD WITH ASIAN DRESSING
Make and share this Water Chestnut Salad With Asian Dressing recipe from Food.com.
Provided by SNFC Lizzy
Categories One Dish Meal
Time 20m
Yield 14 lbs, 13-15 serving(s)
Number Of Ingredients 12
Steps:
- For the dressing-In a large bowl add garlic, ginger, vinegar, tamari, honey, sesame seeds, and water. Whisk until all ingredients are combined.
- Cut all veggies as directed above and transfer into an insanly large bowl or container, add dressing and mix well. Cool in the fridge or eat right away.
- You may also cook this and add chicken/beef/seitan/tofu.
WATER CHESTNUT RICE
Make and share this Water Chestnut Rice recipe from Food.com.
Provided by Bokenpop aka Mad
Categories South African
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Soak orange peel and apricots in wine.
- Bring 5 cups of water to the boil. I find the water to rice ratio is usually 3:1 for brown and 2:1 for white. Your brand may be different so follow the guidelines for water quantity for boiling the brand you are using.
- Add bouillon cubes to the boil and add brown rice only.
- Boil brown rice for 20 minutes and then add white rice.
- Reduce heat and cook for another 20 minutes or until rice is tender.
- Drain rice and combine with all other ingredients.
Nutrition Facts : Calories 302.7, Fat 1.4, SaturatedFat 0.3, Cholesterol 0.2, Sodium 265, Carbohydrate 65.2, Fiber 4.8, Sugar 7.9, Protein 6
WATER CHESTNUT RICE RECIPE - (4/5)
Provided by margiekyle
Number Of Ingredients 7
Steps:
- MELT BUTTER IN BAKING DISH IN OVEN (PREHEATED TO 325) AND AFTER BUTTER IS MELTED, ADD REST OF INGREDIENTS. BAKE FOR ONE HOUR AT 325 COVERED. CHECK AFTER 40-45 MINUTES AND IF DRY, ADD A LITTLE MORE WATER.
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