I’m back. It’s been over a year since I updated this
blog. Life got crazy. But recently my boss told me I seemed stressed out, and I
was taking that out on others. Eek. That is not me! My takeaway from that
conversation was that I need to make sure I’m taking care of myself – reading,
writing, running, etc. – and not constantly buried in work or late nights out
with friends.
I actually have been cooking a lot – although the pictures
from my circa 1987 phone are nothing to get excited about. I recently purchased
the Lucky
Peach 101 Easy Asian Recipes cookbook and I love it. My favorite recipe so far is for Lion’s Head
Meatballs.
Mix 1 lb of ground pork with 1 cup chopped scallions, 2T soy
sauce, 1T sugar, 1T Shaoxing wine, 1T minced garlic, 1T minced ginger, 1t salt
and ½ t sesame oil. Add 1 large egg and 2T cornstarch. Roll the meat into eight
2 –inch balls.
Heat 1 T neutral oil in a Dutch oven and sear each meatball
– about 2 minutes per side. Remove from pan and line the pan with 1lb bok choy.
Arrange the meatballs in a single layer on top and add 2 cups of chicken broth.
Cover and set over medium heat. Simmer about 20-30 minutes until greens are
tender and meat is cooked through. Serve with rice noodles.
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