Steamed Pork with Preserved Tianjin Vegetable
Yield
2 servingsPrep
20 minCook
20 minReady
40 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
pork shoulder
finely chopped |
|
| 1 | each |
scallions, spring or green onions
minced |
|
| 4 | each |
water chestnuts
coarsely chopped |
*
|
| 2 | tablespoons |
tianjin preserved vegetables
|
* |
| Marinade | |||
| 1 ½ | teaspoons |
soy sauce, dark
|
|
| ½ | teaspoon |
sesame oil
|
|
| ½ | teaspoon |
sugar
|
|
| 1 | teaspoon |
cornstarch
|
|
| ½ | teaspoon |
salt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
pork shoulder
finely chopped |
|
| 1 | each |
scallions, spring or green onions
minced |
|
| 4 | each |
water chestnuts
coarsely chopped |
*
|
| 3E+1 | ml |
tianjin preserved vegetables
|
* |
| Marinade | |||
| 7.5 | ml |
soy sauce, dark
|
|
| 2.5 | ml |
sesame oil
|
|
| 2.5 | ml |
sugar
|
|
| 5 | ml |
cornstarch
|
|
| 2.5 | ml |
salt
|
|
Directions
Mix preserved vegetable and marinade with your fingers - it's faster.
Spread mixture on round 12 inch plate.
Sprinkle with remaining preserved vegetable.
Refrigerate if working in advance.
Steaming: Bring pork mixture to room temperature before steaming.
Bring water in steamer to rapid boil.
Steam for about 20 minutes.
Sprinkle with chopped onions just before serving.
