This text is in Chinese. As an AI language model, I can provide a translation of the text into English:
Marthas recipe inspiration comes from the food she tasted from Naomi Duguid and Jeffery Alford, authors of Hot Sour Salty Sweet: A Culinary Journey Through Southeast Asia.
Ingredients: – 4 servings – 2 ounces boneless pork loin, sliced into 1/4-inch pieces, then cut into 1 1/2-inch pieces – 1 teaspoon sugar – 2 tablespoons pomegranate concentrate – 2 tablespoons soy sauce – 2 tablespoons Thai fish sauce – 4 tablespoons peanut or vegetable oil – 2 to 3 cloves garlic, chopped – 2 to 3 ounces pressed tofu, sliced into 1/4-inch pieces, then cut into 1 1/2-inch pieces – 3 large eggs, lightly beaten – Coarse salt – 8 ounces dried rice vermicelli noodles – 8 ounces bean sprouts, rinsed and drained (about 4 cups) – 3 large scallions, trimmed, flattened with the side of a cleaver, and cut into 1 1/2-inch pieces – 1 tablespoon chopped dried shrimp – 1 tablespoon pickled radish (optional) – 1 cup dry-roasted peanuts, coarsely chopped – 1/2 cup fresh cilantro leaves – Seasonings, such as chili, sugar, thinly sliced English cucumber, lettuce leaves, lime wedges, and Thai chili vinegar sauce, for serving
Directions: 1. In a small bowl, mix the pork with the sugar. Mix the pomegranate concentrate, soy sauce, and fish sauce in another small bowl. 2. Preheat a 14-inch carbon-steel wok over high heat until very hot. Add 2 tablespoons oil and swirl to coat the sides and bottom. Cook the garlic, stirring with a wooden spoon, until golden brown, about 15 seconds. 3. Add the pork, spreading it out in a layer, and cook until golden brown on all sides, about 1 minute. Add the tofu and bake, pressing it against the sides of the wok, for 10 to 20 seconds. Remove to a plate; set aside. 4. Season the eggs with salt, pour into the wok. Cook until the eggs begin to set, about
Jaxon
27.04.2023 @ 00:37
This text is in Chinese. As an AI language model, I can provide a translation of the text into English:
Marthas recipe inspiration comes from the food she tasted from Naomi Duguid and Jeffery Alford, authors of Hot Sour Salty Sweet: A Culinary Journey Through Southeast Asia.
Ingredients:
– 4 servings
– 2 ounces boneless pork loin, sliced into 1/4-inch pieces, then cut into 1 1/2-inch pieces
– 1 teaspoon sugar
– 2 tablespoons pomegranate concentrate
– 2 tablespoons soy sauce
– 2 tablespoons Thai fish sauce
– 4 tablespoons peanut or vegetable oil
– 2 to 3 cloves garlic, chopped
– 2 to 3 ounces pressed tofu, sliced into 1/4-inch pieces, then cut into 1 1/2-inch pieces
– 3 large eggs, lightly beaten
– Coarse salt
– 8 ounces dried rice vermicelli noodles
– 8 ounces bean sprouts, rinsed and drained (about 4 cups)
– 3 large scallions, trimmed, flattened with the side of a cleaver, and cut into 1 1/2-inch pieces
– 1 tablespoon chopped dried shrimp
– 1 tablespoon pickled radish (optional)
– 1 cup dry-roasted peanuts, coarsely chopped
– 1/2 cup fresh cilantro leaves
– Seasonings, such as chili, sugar, thinly sliced English cucumber, lettuce leaves, lime wedges, and Thai chili vinegar sauce, for serving
Directions:
1. In a small bowl, mix the pork with the sugar. Mix the pomegranate concentrate, soy sauce, and fish sauce in another small bowl.
2. Preheat a 14-inch carbon-steel wok over high heat until very hot. Add 2 tablespoons oil and swirl to coat the sides and bottom. Cook the garlic, stirring with a wooden spoon, until golden brown, about 15 seconds.
3. Add the pork, spreading it out in a layer, and cook until golden brown on all sides, about 1 minute. Add the tofu and bake, pressing it against the sides of the wok, for 10 to 20 seconds. Remove to a plate; set aside.
4. Season the eggs with salt, pour into the wok. Cook until the eggs begin to set, about