Great with Rice! Stewed Simmered Atsuage, Chinese Chive and Ground Pork. Whisk together sugar, rice cooking wine and soy sauce in a small container. Make classic Chinese takeout favorites at home for quick and easy weeknight meals with healthy ingredients. Shrimp Fried Rice II "Great easy, simple recipe.
Leftovers will taste better the next day too ^^. Simmered Pork, Daikon Radish, Konnyaku Noodles, and Atsuage.. I've been boiling ground pork before using it recently. You can have Great with Rice! Stewed Simmered Atsuage, Chinese Chive and Ground Pork using 11 ingredients and 5 steps. Here is how you cook that.
Ingredients of Great with Rice! Stewed Simmered Atsuage, Chinese Chive and Ground Pork
- You need 1 packages of Atsuage.
- Prepare 200 grams of Ground pork.
- You need 1 bunch of Chinese chives.
- You need 1 clove of Ginger.
- You need 1 tsp of ◎Chicken soup stock granules.
- It's 2 tbsp of ◎Oyster sauce.
- It's 1 tsp of ◎Soy sauce.
- It's 1/2 tbsp of ◎Sake.
- Prepare 1 tsp of ◎Katakuriko.
- It's 100 ml of ◎Water.
- It's 1 of Sesame oil.
Over the centuries, this dish has become very popular, and once you taste it, you'll know why! See more ideas about Pork recipes, Pork, Recipes. I love this beef barbacoa because the meat is fall-apart tender and the sauce is smoky, slightly spicy and so flavorful. It's an amazing alternative to ground beef tacos or even pulled pork carnitas.
Great with Rice! Stewed Simmered Atsuage, Chinese Chive and Ground Pork step by step
- Cut the atsuage into 1cm easy-to-eat pieces, cut the Chinese chives into 4 cm, and finely chop the ginger..
- Mix the ◎ ingredients together..
- Heat sesame oil in a pan, add the ground pork and sauté, add in the atsuage from step 1 after the meat has browned, add in the ginger, and sauté some more..
- Add the ◎ flavoring to step 3 after mixing, bring to a boil, let it thicken, add the Chinese chives, and boil again..
- Serve onto plates and enjoy!.
Add shallot and garlic and cook, stirring frequently, until beginning to soften, about a minute. Featuring tender pork, crispy lettuce, fresh mint, crunchy cucumber, and Chinese chives wrapped in soft rice paper, this dish pairs well with a nuoc cham dipping sauce. Sticky Lemongrass Spare Ribs are next up to the plate; steamed and marinated in a garlicy, caramel glaze (yum!). Heat a wok over high heat and add a tablespoon of oil. Add the ground beef and cook until slightly browned, breaking up any large chunks of beef.