MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Ching's Fragrant Pork And Eggplant
Categories: Chinese, Pork
Yield: 1 Batch

4 tb Groundnut oil
1 Eggplant; halved lengthways
-and cut into 1 cm slices
2 cl Garlic; finely chopped
1 tb Fresh ginger root; grated
1 Red chilli; finely chopped
200 g Pork mince (7 oz)
1 tb Shaoxing rice wine or dry
-sherry
2 tb Chilli bean sauce
-(available from Asian
-grocers)
200 ml Hot chicken stock (7 oz)
2 Pak choi or Chinese cabbage;
-halved and sliced
-lengthways
1 tb Clear rice vinegar or cider
-vinegar
1 ts Toasted sesame oil
2 Spring onions; chopped
1 tb Corn flour; mixed with:
2 tb Water; cold

Heat a wok until smoking and add 2 tb of the groundnut oil, then fry
the eggplant slices with a splash of water for 3-4 minutes, or until
softened and golden-brown all over. Transfer to a plate and set aside.

Wipe away the excess oil from the wok, reheat, and add the remaining
groundnut oil. Heat until smoking. Stir fry the garlic, ginger, and
chilli for a few seconds, then add the minced pork. Stir fry for one
minute, then add the rice wine or sherry. Cook for 3-4 minutes, or
until browned, then add the chilli bean sauce and hot chicken stock.
Return the eggplant to the wok and add the pak choi.

Season, to taste, with the vinegar and sesame oil and bring to the
boil. Cook for 3-4 minutes, or until the pork is cooked through, then
stir in the spring onions. Add the corn flour paste and stir until
the liquid has thickened.

Spoon the fragrant pork and eggplant into a serving bowl and serve
immediately.

Recipe FROM: <gemini://gmi.noulin.net/cooking/84.gmi>

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Ben Collver wrote to All <=-

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Ching's Fragrant Pork And Eggplant
Categories: Chinese, Pork
Yield: 1 Batch

Swipe. Eggplnt ain't a favourite around here but enough pork and sauce
can make it edible.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Fragrant Duck Breasts w/Wild Rice Pilaf
Categories: Game, Herbs, Vegetables, Rice
Yield: 2 servings

2 Duck breasts; skin on
1 1/2 ts Garam masala
1 ts Grated fresh root ginger

MMMMM--------------------------PILAF---------------------------------
1 tb Butter
1 ts Cumin seeds
100 g (3.5 oz)mixed basmati & wild
- rice
300 mL (1.2 c) chicken or vegetable
- stock
85 g (3 oz) frozen peas
1 bn Spring onions; sliced fine
2 tb Mango chutney; to serve

Score criss-crossed lines into the duck skin, then rub
in the garam masala and ginger. Chill for 30 mins if you
have time.

Set oven to 200ºC/400ºF (180ºC/355ºF fan) gas 6.

Heat a heavy, non-stick pan, then gently fry the duck,
skin-side down, for 10 mins until the fat runs out. Pour
off the excess fat halfway through. Transfer to a baking
dish, roast, skin side up, for 10 mins, then leave to
rest.

While the duck is cooking, melt the butter in a pan. Add
cumin seeds, fry for 2-3 mins, then stir in the rice for
another few mins. Pour over the stock, cover partly with
a lid, then simmer for 10-12 mins, adding the peas for
the final 4 mins. When the rice is cooked and all the
liquid has been absorbed, fork through the spring onions
and some seasoning to taste. Slice the duck and serve
with the rice and a spoonful of chutney.

By: Jennifer Joyce

RECIPE FROM: https://www.bbcgoodfood.com

Uncle Dirty Dave's Archives

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Re: Ching's Fragrant Pork And
By: Dave Drum to Ben Collver on Sat Apr 27 2024 07:25:00

I'll forward your recipe to my mother. She likes duck & wild rice pilaf,
so that ought to be a good combination.
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Ben Collver wrote to Dave Drum <=-

I'll forward your recipe to my mother. She likes duck & wild rice
pilaf, so that ought to be a good combination.

Always happy to be of service.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Asian Duck & Blood Orange Salad
Categories: Poultry, Citrus, Squash, Vegetables, Nuts
Yield: 2 servings

1 Duck breast
pn 5-spice
Salad Leaf of your choice
1 Blood orange
Cucumber
Plum tomato
Handful cashew nuts
Soy sauce
Rice vinegar
Sesame oil
Extra virgin olive oil
Hoisin sauce
Coriander

Score the fat of the duck breast, season with salt
pepper and five spice, and place in a cold, dry pan over
a medium high heat

Fry until the skin is crispy, 6 minutes or so, then
flip. Mean while chop the salad and orange and add to a
salad bowl

After another few mins, transfer the duck to an oven and
bake for a further 10-15 mins until pink, or to your
preference. Be sure to let it rest when cooked

Mix the oils and sauces and shake, and toss the salad in
the dressing, then plate up with your duck, a further
drizzle of dressing, and finally sprinkle over cashews
and chopped coriander.

Billy Ford

RECIPE FROM: https://cookpad.com

Uncle Dirty Dave's Archives

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... "My idea of fast food is a mallard duck." -- Ted Nugent
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