8
8
14
5
5
------
2/3
2
1/2
1/4
------
2
1/4
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oz
oz
oz
oz
cl
---
c
T
t
t
---
T
c
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Pork (1)
Shrimp
Bamboo Shoots (2)
Onion
Garlic
--Broth
Stock, Chicken
Fish Sauce
Salt
Pepper, black
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Oil
Vinegar (3)
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This recipe serves four alone with rice, and will serve 6 or 7 Asian
style with several other dishes.
Prep - (30 min)
- Chop PORK very fine.
- Peel and devein SHRIMP. Cut in half if very large.
- Slice BAMBOO SHOOTS about 1/8 inch thick and 1-1/2 by 1/2
inch or whatever you can work out.
- Chop ONION small. Crush GARLIC and chop small. Mix.
- Mix together all Broth items.
Run - (35 min)
- Heat Oil in a spacious sauté pan and fry
Onion Mix stirring until lightly browned, scraping up the
fond so the garlic doesn't stick. Stir in Pork and fry
stirring until lightly browned, being careful the fond adhering to
the pan doesn't get too dark.
- At this point, if you've chopped your own pork, you should be ready
to go, but if you used commercial ground pork you probably have excess
fat and need to pour most of it off.
- Stir in Broth mix and Bamboo Shoots. Bring to a boil
and simmer uncovered for about 3 minutes, scraping up the fond.
- Stir in Vinegar and simmer until sauce is reduced by about
half, about 15 minutes, stirring in Shrimp for the last 8
minutes.
- Check seasoning and serve with steamed Jasmine rice.
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