Taiwanese Ground Pork And Pickled Cucumbers Recipes

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TAIWANESE GROUND PORK AND PICKLED CUCUMBERS

This is a Taiwanese-style minced pork, usually eaten over rice with a vegetable. Can easily double or triple the recipe if needed.

Provided by CollinW

Categories     World Cuisine Recipes     Asian     Chinese

Time 32m

Yield 2

Number Of Ingredients 15



Taiwanese Ground Pork and Pickled Cucumbers image

Steps:

  • Mix rice wine, soy sauce paste, soy sauce, sugar, and white pepper together in a bowl.
  • Mix ground pork with brine from cucumbers together in a bowl.
  • Heat oil in a large skillet over medium heat. Add shallots; cook and stir until golden brown, about 5 minutes. Add pork mixture; cook and stir until no longer pink, 3 to 4 minutes. Push pork and shallots to the sides of the skillet, making a space in the center. Add garlic, ginger, and star anise; stir.
  • Pour water into the skillet; bring to a boil. Reduce heat to medium low; simmer until sauce reduces to about 1 cup. Stir in chopped cucumbers. Stir in rice wine mixture; cook until flavors combine, 4 to 6 minutes.
  • Top pork mixture with sesame oil and green onions.

Nutrition Facts : Calories 356.2 calories, Carbohydrate 11 g, Cholesterol 73.3 mg, Fat 23.8 g, Fiber 1.5 g, Protein 22.3 g, SaturatedFat 7.2 g, Sodium 1282 mg, Sugar 3.4 g

1 tablespoon Chinese rice wine
1 tablespoon soy sauce paste
1 tablespoon soy sauce
1 teaspoon white sugar
3 dashes ground white pepper
½ pound ground pork
⅓ cup Taiwanese pickled cucumbers with brine, chopped
1 tablespoon vegetable oil
2 small shallots, thinly sliced
2 cloves garlic, minced
1 teaspoon minced fresh ginger
¼ teaspoon ground star anise
1 ½ cups water
¼ teaspoon sesame oil
2 green onions, chopped

CHINESE STYLE SPICY PICKLED CUCUMBERS

These pickles will keep in the fridge for about 4-5 days and make a great addition to an appetizer tray or as a side salad.

Provided by Geema

Categories     Vegetable

Time 1h45m

Yield 2 1/2 cups

Number Of Ingredients 8



Chinese Style Spicy Pickled Cucumbers image

Steps:

  • Toss the cucumber wedges with the salt and let them stand in a bowl for 20 minutes.
  • Drain the cucumbers in a colander, rinse them under cold water, and pat them dry on paper towels.In a bowl dissolve the sugar in the vinegar, stirring, add the cucumbers, and toss them to coat them with the mixture.
  • In a small skillet heat the sesame oil and the vegetable oil over moderately high heat until the oil is just smoking, add the gingerroot and the redpepper flakes, and stir fry the mixture for 5 - 10 seconds, or until the red pepper flakes are several shades darker.
  • Remove the skillet from the heat and let the oil cool to room termperature.
  • Pour the spiced oil over the cucumbers, toss the mixture well and let it marinate at room temperature for 1 hour.
  • Refrigerate and cover, stirring occasionally. Use within 5 days.

1 lb small pickling cucumber, cut lengthwise into 8 wedges
1 1/2 teaspoons salt
4 teaspoons sugar
2 tablespoons rice vinegar
3 tablespoons sesame oil
1 tablespoon vegetable oil
1 inch peeled fresh gingerroot, julienned
1 teaspoon red pepper flakes

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