On May 14, 11:38*am, "kilikini" > wrote:
[snip]
> Yeah, post your recipe for the ground pork and peas, please. *

Here's what I posted a couple of years ago. The recipe reads very
long but it's mostly prep. Cooking is pretty fast. You will have to
adjust the amount of pork and peas for the number of people. -
aem


Pork and Peas

> Ingredients

> 1 lb. ground pork
> 2 TB garlic, chopped
> 2 TB ginger, chopped
> 4 scallions
> 11 medium-size dried shiitake mushrooms, soaked in hot water until soft
> 1 small can water chestnuts or 11 fresh, peeled and sliced
> 1 cup frozen peas (regular size work better than petite)
> soy sauce
> rice wine or dry sherry or dry vermouth
> fresh ground black pepper
> sesame oil
> 1 TB cornstarch mixed with 1 TB cold water


> Mise en place

> 1. Chop garlic and ginger. Set half of it aside.
> 2. Mix pork with remaining garlic and ginger and 1 TB each soy sauce
> and wine. Set aside.
> 3. Slice mushrooms, squeeze excess water from them. Set aside.
> Reserve soaking water.
> 4. Drain, rinse and drain water chestnuts. Set aside.
> 5. Microwave frozen peas for 2 minutes. Set aside.
> 6. Slice scallions including as much green as still crisp. Set aside.
> 7. Mix cornstarch slurry. Set aside.

> Process

> 1. Heat a wok or other heavy pan over high heat. Add 1 or 2 TB peanut
> oil. When the oil begins to produce wisps of smoke, add the reserved
> garlic and ginger, then the pork and the mushrooms and stirfry. Add a
> pinch of salt and a generous number of grinds of black pepper. The pan
> must stay very hot to fry, not steam, the meat.

> 2. When the pork has all browned (2 or 3 minutes) add the peas.
> Season with salt and pepper (and an optional pinch of sugar), then stir
> in. Keep the heat high.

> 3. Stir in the water chestnuts and scallions. Add the reserved
> mushroom water (but not the debris that settled to the bottom). Let it
> come to a boil. If there is less than at least 1 cup of liquid add
> more water or chicken broth. You want a soupy consistency at this
> point.

> 4. Make a well in center of wok and add 1/4 tsp sesame oil and the
> cornstarch slurry. Stir until it begins to thicken and glaze, then
> give it all another stir, lower heat to simmer for a couple of minutes,
> just until peas are fully cooked.

> 5. Serve over steamed white rice.
> --------------
> Notes: 1. For this recipe, the fattier pork you can find, the
> better. If you grind your own, use pork butt or shoulder and extra
> fat.
> 2. Canned water chestnuts are okay. Drain and rinse
> them well in fresh cold water, then drain again. Fresh water chestnuts
> are tedious to peel and slice but very much worth the effort. If you
> are lucky enough to see them at an Asian market, grab about eleven of
> them for this dish.
> 3. A few snowpeas, sliced in half diagonally if large,
> make a nice garnish. If using, fry them before step 1 for 20 - 30
> seconds, then remove from wok.