Tuesday, March 18, 2014

[Tony's Creation]Stuffed chinese luffa with pork



[Prep: 15 minutes | Cook: 20 minutes| Serve: 4 | Calories: 350 per serving]
Download Recipe (Password: tony)

.: Ingredients :.
Group A
1- Minced pork, 400g
2- Chinese Luffa, 350g, peeled, cored, section to 3-4cm
3- Dried scallops, soaked, shredded
4- Dried shitake mushroom, soaked, cleaned, stemmed, diced
5- Chicken broth, 310 ml
6- Sesame seeds, 1 tbsp, for decoration
7- Ginger slices, 3 slices

Group B
1- Cold water, 2 tbsp)
2- Corn starch 1 tbsp
3- Dark soy sauce, 1 tsp
4- Sesame oil, 1/2 tsp

.: Directions :.
Step 1:

Marinade the chicken wings with "Tony's Marinade Method"  for 15 minutes.  Mix in the diced mushroom, shredded scallop.  Mix it well and fill up the luffa  pieces

(.: Note: Press the pork firmly after filled it into the luffa pieces.  Divide the remaining pork into small meat balls)

Step 2:

Heat the pan with 1 tsp of oil over high heat.  Pan-fry the ginger slices until both side is golden.  Add in the stuffed luffa.  Pan-fry stuffed luffa until both side is golden brown (about 2-3 minutes each side).  Add in the chicken broth and hot water.  Bring it to boil.  Turn the heat to medium.  Cover and simmer for 8-10 minutes (or until the luffa  is soft)
(.: Note: Ginger will release its flavor after pan-frying.  Turn the luffa only if the pork is golden brown.  Turn it often will make the pork falls off the luffa easily.)

Step 3:

Dish up the stuffed luffa.  Turn the heat to high.  Bring the sauce to boil.  Add in gradually the group B mixture (well mixed) until the sauce is thickened.  Pour the sauce over the luffa and top with sesame seeds.  Serve it hot.
(.: Note: Add the group b mixture slowly.  Once the sauce the thickens, stop add in the mixture.)

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