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Tuesday, September 16, 2008

basil pork

the other day i had it in my mind to make a vietnamese rice flour crêpe dish called bánh cuốn . 2 hours later i had to admit defeat. it's a tempermental beast, that damn batter; and one day, when it's not so hot i will conquer it.

so the batter didn't work out. however, i had the filling to figure out what to do with. so i made a stir fry with it to eat with steamed white rice.

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Basil Pork Stir Fry

about a pound of ground pork, probably less
1 shallot minced
1 glove of garlic minced
dried black fungus, reconstituted in warm water, julienned
2 tbls oyster sauce (maybe less... this is based on your taste)
1 tsp garlic chili sauce
basil leaves

basically there is no order in which to cook up this dish. i cooked the ground pork first since it takes the longest. add in the garlic, shallots, and fungus at your leisure. just before serving, add in the oyster and chili sauces. tear up some basil and fold into the hot stir fry. serve over rice.

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4 comments:

  1. Hmmm...dried black fungus...could I use mushrooms? They're pretty fungussy, right? ;) This looks very tasty. Good luck next time with the batter for your original dish.

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  2. this looks sooo yummy. I know what you mean about mishaps... I had one Sunday night with my aunt's roll recipe. I swear something goes wrong every time I make those things!

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  3. Kellypea --
    yes. :) the only reason i had the woodear fungus was due the original recipe i was going to make. thanks!

    jen --
    it's always such a BUMMER when things don't go right!

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  4. ohmygoodness. Your food looks so tasty. I don't eat mushrooms bc I have this odd allergy but I LOVE THEM. Sometimes I eat them knowing that I'll have a terrible belly ache a few hours later. this looks SO GOOD.

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