*NOTE: the original recipe specified ground lean pork. Either type of meat
Place the ground pork, scallions, bamboo shoots, soy sauce,
------------Filling------------:The filling for this recipe is simply a teaspoon full
ou decide to use ground pork instead.
Trim fat from
In a bowl, mix ground pork with rice vinegar and soy
n advance if desired. See recipe below....
2.\tMake the
Mix together the pork, shrimp, chili, ginger and shallots
skillet and add minced pork, toss until dark golden brown
Make sauce by combining first 8 ingredients, bringing them to a boil and then adding a cornstarch and water mixture to thicken. (Thicken to the point where sauce will cling to pork, but not too thick.)
Saute pork in pan of melted butter until 1/2 done.
Now add vegetables and finish cooking.
When pork and vegetables are done, add sauce and toss, then serve over a bed of rice.
eady to cook, arrange the dim sum on the hot grate and
ombine with chestnuts and lard/pork fat.
Mix all together
Combine pork, onion, cilantro, red pepper flakes,
il.
Add chicken and pork to the saucepan along with
Stir the ground chicken or pork/shrimp mixture, bamboo shoots, egg
anola oil. Add half the pork and stir fry for 1
thod to cook the Pork:-.
Transfer the pork to a heavy
Mix first seven ingredients (pork through ginger). Place 2 teaspoons
slow cooker. Place the pork roast into the slow cooker
Mix together pork, green onions, cilantro, ginger, mushrooms,
Combine pork, noodles, water chestnuts, sauces, onions, oil, chili pepper, garlic and ginger in a large bowl.
Place 1 tbsp pork mixture on center of each wonton wrapper. Fold wrapper up around filling to enclose, leaving the center open.
Line a large bamboo steamer with parchment paper. Space wontons in steamer. Place over a pan of gently boiling water. Steam in 2 batches, covered, for 4-5 mins, until translucent and tender. Serve immediately with sauces.