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Posts Tagged ‘snow peas’

Last night I made a simple burger out of ground pork and one of my usual marinades. To make it into a burger, I mixed the marinade into the meat for flavor and added some bread crumbs to help hold it together. Grilled up to perfection, these could also be pan-fried or even baked. But why when you can grill?

To make the burgers used about 1 inch of ginger grated, 3 garlic cloves grated, 3 green onions thinly sliced (white and pale green parts only), 1.25 lbs of ground pork, a few slices of bread ground into bread crumbs, 1.5 tablespoons soy sauce, 1 tablespoon sake, 1/2 tablespoon of mirin, and 1/2 tablespoon of sesame oil.

I threw it all into a glass bowl and mixed it together, along with some black pepper, with a metal spoon until the flavors were evenly distributed throughout the meat. By using a metal spoon I avoided having the heat in my hands melt the fat. This helps keeps the burger juicy while it’s on the grill. Once mixed, I let the meat for about 10 minutes or so to let the flavors settle. Then, I formed 4 patties and set them aside, covered in the fridge, while I prepared the rest of dinner. To cook, I took them out about 20 minutes prior to grilling. I grilled them over medium high heat for about 8 minutes on each side. This allowed nice grill marks while keeping it juicy, yet cooked.

I made miso soup using 1/2 onion sliced, 3 shiitake sliced, 3 fingerling potatoes chopped, 7 leaves of nappa cabbage sliced, and 1.5 tablespoons of miso.

The other side I made was a simple veggie mix of 1/2 pound of snow peas, 5 small garlic cloves minced, 1/2 tablespoon of butter, a handful of bean sprouts, 1/2 orange bell pepper sliced, and 1 tablespoon of soy sauce.

I melted the butter in a skillet and then added the garlic. I let the garlic cook for about 30 seconds and then added the orange bell pepper. After the pepper had fried up a bit in the butter, about 5 minutes, I added the cabbage and let that cook down for another 5 minutes. In came the soy sauce with some black pepper. When the soy had cooked off, just a couple of minutes, I added the bean sprouts. The sprouts have enough water so that you don’t need to much soy. When it was all cooked down for a few more minutes it was ready.

Of course, we had white rice along for the ride.

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This is a classic stir-fry dish that I made. Typically it’d be made with snow peas, but I used haricots vert because I had some in my fridge that needed to be gobbled up. Other than that I stuck to the basics for this one.

My ingredients included a bunch of green onions sliced, 1 inch of ginger cut into matchsticks, 1 teaspoon of cornstarch, 1/2 pound of haricots vert, 1/2 cup of chicken stock, 2 tablespoons of soy sauce, 1 tablespoon of sriracha, and about 1 pound of shelled shrimp.

I started by mixing together the chicken stock, soy sauce, sriracha, and cornstarch. I whisked it together until the cornstarch was completely dissolved. I set that aside and heated up my large skillet. Once hot, I poured in about 2 tablespoons of vegetable oil and added the ginger. I let the ginger go for about 1 minute. Then I tossed in the haricots vert and let them cook for about 2 minutes. After that came the shrimp. I let the shrimp go for about 1 minute, during that time I re-whisked the liquid because starch won’t stay dissolved for very long. Once the shrimp were partially cooked and turning pink I poured the liquid in along with the green onions and a few cracks of black pepper. I stir fried it all together for about another minute or two and then served it up. After I plated I decided to tear up some cilantro for garnish.

Besides white rice I made some miso soup to go along with the shrimp. You’ve read about my miso soup numerous times so I won’t bore you with how I made it, I’ll just let you know what ingredients I used this time as it’s always different. For this batch I chopped up some rapini, 6 shiitake, 1/2 onion sliced, about 1/2 block of tofu cubed, 2 yukon gold potatoes skinned and cubed, 2 tablespoons of dashi soy (mixed into 3 cups of water for the broth), and about 1.5 tablespoons of shiro miso. I absolutely love potato and onion in my miso soup.

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