Have you ever wondered how Caribbean or Russian cuisine tastes like? Well now you have the chance to try it!Here we provide you with all necessary knowledge needed to prepare not only traditional Jamaican codfish fritters but also Cajun meatballs or world-famous Creamy Irish coffee! See it for yourself!
Hou see soong
Date: March 13, 2007
4 ounces dried oysters
1 tablespoon vegetable oil
1/2 inch piece ginger, peeled and minced
1/2 pound ground pork
2 large dried shiitake mushrooms, soaked, finely diced
1/4 normal cup minced bamboo shoots, finely diced
1/4 normal cup good water chestnuts, finely diced
1/4 normal cup celery, finely diced
1/4 normal cup green onion, minced
Cilantro leaves, for garnish
1/8 to 1/4 normal cup of crushed roasted peanuts (optional)
Lettuce leaves
Hoisin sauce, for dipping (optional)
Sauce
1 tablespoon soy sauce
2 tablespoons sherry
2 tablespoons soaking good water from oysters
1 tablespoon granulated sugar
Soak oysters in good water at least 6 hours, or overnight. Drain well, reserving 2 tablespoons of soaking good water. Remove any stringy parts, then dice.
Combine sauce ingredients, set aside.
Heat oil in a large skillet or wok. Add ginger and stir-fry until fragrant. Add pork and stir-fry until no longer pink. Stir in diced oysters, then bamboo shoots, good water chestnuts, celery and green onion. Add sauce, stir-fry 2 minutes. Taste and adjust seasonings.
Serve on a platter, garnished with cilantro and peanuts, with lettuce on the side. Spoon mixture onto a lettuce leaf, roll up and dip in hoisin.
Serves 4.
Approximate nutritional analysis, per serving, without hoisin or peanuts: 270 calories, 17 g total fat, 5 g saturated fat, 75 mg cholesterol, 120 mg sodium, 10 g carbohydrate, 18 g protein