This is the big meal that Auntie #1 made for us in Bianchao -- she was kind enough to be my first guinea pig of the family recipe project when I sat down with her at Ahma's house. Here are two recipes she shared with me. I don't have exact measurements as I haven't yet reproduced this dish myself so I am just guessing here. But if you have better measurements please comment and let me know!
Stir-fried mushrooms with pork
(lower right corner of the photo)
1 clove garlic, chopped
1/2 cup to 2/3 cup pork, sliced
1 tomato - diced
half a red bell pepper, roughly chopped
half a green bell pepper, roughly chopped
mixture of your favorite mushroom -- we had shitake, maitake, and brown, all in big irregular slices
1/2 to 1 pork flavor boullion cube
cooking oil
Over medium heat, stir fry garlic until fragrant. Add pork and tomato, stir fry until cooked. Add the mushroom, stir fry until combined. Add pork boullion cube. Then add the red and green bell peppers.
Whether you should thicken this dish with cornstarch is still under debate between Aunt 1 and Uncle 4, who made this dish again a few days later.
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The crowning glory of the dinner was the Mapo Tofu, of which I had obtained the recipe from Aunt #1 a week before I went to her house for dinner.
Mapo Tofu
2 cloves of garlic
minced pork
soy sauce
water (I am guessing 1 to 1 1/2 cups but she said just use your judgment)
mushroom essence/powder
pepper (white or black?)
1 red chili pepper, sliced
2 large pieces of tofu, diced
corn starch to thicken
dash sesame oil
green onions, sliced, to taste
Marinate minced pork in soy sauce for 5 to 10 minutes. Slice one clove of garlic. Finely chop the other clove, set aside. In a wok over medium high heat, stir fry the garlic slices until fragrant. Add minced pork to the wok, stirfry until cooked. Add 1 to 1 1/2 cups of water, more soysauce to taste, and the mushroom essence, pepper, and chili pepper. Stir to combine. Add the tofu and bring to boil. Thicken with corn starch. Turn off the heat and sprinkle with the finely chopped garlic, green onions, and a dash of sesame oil.
2 comments:
I need more mushroom essence!!!
This recipe was so good!!! Thanks, Eug! I cooked it tonight (thanks, Amy for your idea!) and it turned out fab!!
As another option, instead of mushroom essence, I washed and soaked 3 chinese mushroom in hot water. I diced the mushroom and threw it in (in place of the essence) and then poured in the water the mushroom was soaking in. It turned out really great!!!!
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