We were running low on groceries and with the stuff we had lying around, came up with this! I doubt it can be called "Asian" since it's a mashup of a few things...but I can say that it came out tasty! :)
Serves 2.
Ingredients
- 150 grams pork mince
- 100 grams 'roo mince (we love our 'roo, this would be just fine as all pork as well, just healthier this way :-)
- 1 small onion, diced
- 2-3 cloves of garlic, thin sliced
- 2-3 tbsp soy sauce
- 1 tsp Maggi browning sauce
- 1 tbsp fish sauce (Nước mắm)
- 1 tbsp 5 spice powder (see below)
- 3 tbsp Worchestire sauce
- 1 tbsp garlic powder
- 1 tbsp onion powder
- Rice paper
- 2 Bok choy stalks, cut in half
- 2 tsp butter
- 1 tsp soy sauce
- 1 small onion, sliced
- 5 garlic cloves, bruised*
- 1-2 cups water (adjust according to how much gravy you want)
- 1-2 tbsp dark soy sauce (adjust according to how dark you like the sauce to be)
- 1 tbsp oyster sauce (adjust according to how salty you like)
- 2 tbsp fish sauce
- 1 tbsp Maggi seasoning
- 1/2 tsp 5-spice powder 五香粉, which can be made if you don't have it (below)
- 2 tsp Szechuan peppercorns, ground
- 1-2 tsp Star anise, ground (or 8 whole, then ground)
- 1/2 tsp clove, ground
- 1 tbsp cinnamon, ground
- 1 tbsp fennel seed, ground
- 3 ginger slices
- 2 tbsp Sesame oil
- 2-4 palm sugar cubes
- 4 fresh mushrooms, stems removed and sliced
- Optional: 1/2 jalapeño (diced), chives, Hoisin sauce (all to serve with)
- Combine all ingredients above bok choy (except the garlic) in a bowl and mix thoroughly.
- Wet your rice paper and place two small balls of the meat on it. Fold in half, then cut in half, and wrap to make a small dumpling. Inside one of the folds, place a slice of garlic.
- Add 3 tbsp canola oil and 3 tbsp sesame oil to a hot skillet. Fry dumplings until the rice paper is puffed, crispy, and slightly brown.
- Set aside to place on the yummy veg to come...
- Heat 1 tsp butter in pan, then add bok choy, flat side down. Stir fry until the bok choy starts to steam/cook and add the soy sauce. Stir fry until the bottoms are browned.
- In a separate pot, heat 1 tsp butter with onion and garlic. Cook over low-medium heat until the onions begin to brown.
- When the bok choy is ready, add water dark soy sauce, oyster sauce, fish sauce, Maggi seasoning, 5 spice powder, ginger and sesame oil (for flavor) to the large pot. Stir well, and then add the browned bok choy. Cover with lid and let it simmer for about 5 minutes.
- Using kitchen tongs or spatula, flip the bok choy over so that they can absorb the braising liquid. Add sugar cubes for sweetness and a glazed finish. Simmer with lid closed for another 5 minutes if desired.
- Serve rice paper dumplings with the braised bok choy, garnished with fresh mushrooms, jalapeño and chives (optional). The hoisin sauce is for dipping the rice paper dumpling :) Enjoy!
*Note: If you don't know what a "bruised" garlic clove is, it's when you lay a wide chopping knife flat on top of the garlic clove and whack it hard enough that it's kinda mushy and soft.
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