mulberryshoots

"Tell me, what is it you plan to do with your one wild and precious life?" ~ Mary Oliver

Tag: ground pork

macro-bowl #3 . . .

macro-bowl-3

So tonight, we’re branching out a little bit – from the two previous macro-bowls with freshly cooked brown/sweet rice. Instead, I’m going to cook a batch of cellophane noodles added to ground pork, soy and cooking sherry. Green onions and a little chicken broth to help it all meld together. This recipe is known as “ants crawling up a tree” – but don’t ask me why. All I know is that it’s a tasty dish that we enjoy.

At the same time that’s simmering on the stove as it cooks down, pieces of cut up chicken thighs marinated in Korean Bulgogi barbecue sauce are broiling in the oven. In a small skillet, some zucchini squash is pan fried to round out the one-bowl meal.macro-bowl-3-c

[“Ants crawling up a tree:” Soak cellphane noodles in warm water until soft. Cut into smaller pieces with a knife. Marinate a quarter cup of ground fresh pork with soy, cooking sherry and a spoonful of cornstarch. Mix well – (the cornstarch will tenderize the pork as it cooks.) Cut up a stalk or two of green onions. Heat up some vegetable oil in a skillet; brown the ground pork and separate. Add more soy, sherry and chicken broth until well mixed. Cook until all liquid is absorbed.]macro-bowl-3-b

 

 

cold weather noodles . . .

noodles 2It’s been frigid here and elsewhere (so many minus degrees below zero where M. lives in Minneapolis that they closed the schools!) This morning, I straightened out the books and magazines on my small Chinese table and came upon the “healthy” recipes that Bon Appetit was promoting in its January issue.

Leafing through, there was a teriyaki sauce recipe from a restaurant called “Canal House.” Three simple ingredients of the same measure:

1 cup packed light brown sugar;

1 cup mirin (Japanese rice wine); and

1 cup Ohsawa soy sauce (or low-sodium soy sauce):

simmered until the sugar dissolved and then cooked at very low heat for 40 minutes until the sauce thickened slightly. Good in the fridge for a month, the recipe said.

I paused midway through the thickening of the teriyaki sauce and tasted it with the tip of my spoon. The flavor was so rich and delectable that I imagined right away using a dollop of it to flavor fresh shitake mushrooms, softened in a pan; or glazing a piece of salmon or chicken thighs on the Le Creuset “Soleil” grill pans my daughters and I received as Christmas gifts from Santa (that’s me!)

So here’s the recipe for cold weather noodles I made for supper tonight:

1. Boil fresh Chinese wide egg noodles, drain and rinse with cold water, shaking out excess water. Defrosted a frozen pack of noodles tightly zipped in a plastic bag set in warm tap water and used two coils worth of noodles (see top photo.)

2. De-rib some lacinato kale and chop the leaves into two inch diagonal pieces.

3. Chop up some napa cabbage including leaves (same diagonal slice.)

4.  Saute 2 cloves of garlic in a pan, add greens above and take off the heat when just wilted. Drain and set aside.

kale and napa cabbage

kale and napa cabbage

5. Combine 1/2 pound of fresh ground pork with scallions, ginger, and brown in a saucepan, adding a little teriyaki sauce when pork is browned.

cooked pork with garlic, kale and cabbage

cooked pork with garlic, kale and cabbage

6. Make a dashi broth in a sauce pan (either instant powder or with kombu and bonito flakes); add browned pork, cooked greens and stir. Cook gently for soup flavors to combine. To taste, add a spoonful of teriyaki sauce to the broth.

7. Add cooked noodles to soup and simmer.

dashi broth, kale, cabbage, pork, noodles flavored with teriyaki sauce . . .

dashi broth, kale, cabbage, pork, noodles flavored with teriyaki sauce . . .

8. Ladle into soup bowls and add a poached fresh organic egg on top or sprinkle with scallions.

It’s still pretty cold out there. But in here, it smells like heaven.