Ginger Pork with Shiitake Mushrooms Recipe

Ginger Pork with Shiitake Mushrooms Recipe

Ingredients: Serves 4

200g raw, shelled shrimps

1 bunch scallions, finely sliced

1 teaspoon ginger, finely chopped

1 lime, finely grated

500g minced pork

5 tablespoons Kikkoman soy sauce

3 tablespoon sake

2 cloves garlic, finely chopped

1 teaspoon sugar

2 teaspoons cornflour

300g shiitake mushrooms

3 tablespoons vegetable oil

200g pak choi, roughly sliced

Method:

Clean the shrimps by cutting along their back and removing the dark digestive cord.  Rinse, pat dry and chop into smallish chunks.  Set aside in a mixing bowl.  Put the onions, ginger, lime zest, pork, 2 tablespoons soy sauce, 1 tablespoon of sake and half the garlic in a processor.  Process in a few short bursts, so the mince is chopped finer but does not form a paste.  Mix into the shrimps and fold into 40 walnut-sized balls.  Heat some oil in a large frying pan.  As soon as it is sizzling hot, fry the pork balls in batches, for about 5 minutes per batch.  Remove and chill until needed.  Rip the mushrooms into large pieces, discarding their stems.  Mix the remaining soy sauce and sake with the sugar, cornflour and 8 tablespoons of water.  Set a large frying pan or wok over a high heat with the oil.  When smoking hot, add the remaining garlic, mushrooms and pork balls.  Stir-fry for a minute or two, then add the pak choi.  After a few seconds, add the sauce mixture.  Boil until it has thickened a little, then serve with steamed rice.

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