{"id":20375,"date":"2017-01-04T05:00:37","date_gmt":"2017-01-04T12:00:37","guid":{"rendered":"http:\/\/rosemaryandthegoat.com\/?p=20375"},"modified":"2019-10-18T11:48:31","modified_gmt":"2019-10-18T18:48:31","slug":"sichuan-pork-ragu","status":"publish","type":"post","link":"https:\/\/rosemaryandthegoat.com\/?p=20375","title":{"rendered":"Sichuan Pork Ragu"},"content":{"rendered":"

Quick and easy stir-fry.<\/strong><\/span><\/p>\n

This Momofuku inspired recipe comes from Lucky Peach Presents 101 Easy Asian Recipes <\/a>cookbook, by way of www.foodgal.com by way of my son, Scott.<\/p>\n

I’m always getting interesting recipes from Scott to try. Like the 6 day plus salt cured egg <\/a>yolk or his 24 no knead bread<\/a> recipe. This particular recipe sounded really interesting to me though because I have follow Momofuku restaurants and David Chang for years. I just love that name and the way it rolls off your tongue — mo – mo- fu- ku. Now how could their food not be interesting and delicious.<\/p>\n

The Lucky Beach cookbook has simplified a dish that David Chang serves in his Momofuku Ssam Bar. I always though of a ragu as being Italian and a heavy, hearty meal. The Italian versions of a ragu is a pasta sauce made with ground or minced meat, vegetables and tomatoes and the French style is more like a stew that is made of meat, fish and vegetables. You can eat either on its own or with a starch like a noodle or polenta.<\/p>\n

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This version is much lighter. I have used a Japanese dried noodle and it has baby bok choy which I increased from 2 cups to four since it seems to disappear when it starts wilting a little. I had a hard time finding the red chili bean paste though. I’ve bought it in the past but ended up using a fermented red chili past that is made from soybeans. (So, that could still pass for chili bean paste I thin??) I also did not have any ground pork on hand but had a bag full of pork milanese slices that I chopped up into small pieces. I may try the ground pork or even use some shrimp the next time I want to try this recipe.<\/p>\n

I put together most of my ingredients earlier in the day so when I was ready to throw this together it literally took minutes to make. The noodles only take 3-4 minutes to cook and that can be done while you are saut\u00e9ing the other ingredients.<\/p>\n

Hope you will give this a try, and if you do, and you like it or have any suggestions for changes, please leave me a note down in the comment section.
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Ingredients for this quick stir-fry.<\/p>\n

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Put the baby bok choy in a colander and rinse really well removing all grit and dirt that may be hiding in the leaves.<\/p>\n

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Coarsely chop up the baby bok choy.<\/p>\n

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Szechuan Peppercorns. It takes a tablespoon.<\/p>\n

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I could not find chili bean past but this version is made from soy beans.<\/p>\n

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Saute the onions until golden and remove from pan, set aside.<\/p>\n

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Saute the pork for 7-8 minutes, breaking up into small pieces if using ground pork. I used some pork milanese slices and chopped small because I had it in my freezer.<\/p>\n

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Add in the chili bean paste and all the other seasonings and peppercorns.<\/p>\n

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Add in the bok choy and quick stir-fry a couple of minutes. The recipe called for 2 cups, I will add 4 cups the next time because it quickly wilts down.<\/p>\n

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Stir everything together quickly.<\/p>\n

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Boil the noodles of your choice for 3-4 minutes. Drain.<\/p>\n

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Put some noodles in your bowl and top with pork\/bok choy mixture.<\/p>\n

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Sichuan Pork Ragu<\/p>\n

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Sichuan Pork Ragu<\/div>\t
2017-01-03 13:19:30<\/div>\t\t
Serves 4<\/div>
A quick healthy stir-fry loaded with flavor.<\/div>\t
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Ingredients<\/div>\t\t\t
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  1. 2 tablespoons vegetable oil<\/li>\t\t\t\t
  2. 2 cups yellow onions, halved and thinly sliced<\/li>\t\t\t\t
  3. 1 pound ground pork<\/li>\t\t\t\t
  4. 1 tablespoon chopped garlic<\/li>\t\t\t\t
  5. 2 tablespoons doubanjiang or gochujang (spicy chili-bean paste)<\/li>\t\t\t\t
  6. 1 tablespoon Sichuan peppercorns<\/li>\t\t\t\t
  7. 1 teaspoon red pepper chili flakes<\/li>\t\t\t\t
  8. 1 tablespoon soy sauce<\/li>\t\t\t\t
  9. 1 tablespoon sugar<\/li>\t\t\t\t
  10. 1\/4 cup water<\/li>\t\t\t\t
  11. Kosher salt<\/li>\t\t\t\t
  12. 4 cups coarsely chopped baby bok choy<\/li>\t\t\t\t
  13. Fresh cooked noodles like lo mein, Japanese, Udon, rice or even spaghetti<\/li>\t\t\t\t
  14. thinly sliced green onions, for garnish<\/li>\t\t\t<\/ol>\n\t\t<\/div>\t\t
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    Instructions<\/div>\t\t\t
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    1. Heat 1 tablespoon oil in a 13\" skillet over medium heat. Add the onions and cook, stirring and folding, until the onions are light golden but still retain their shape, about 15 minutes. Scoop the onions onto a plate and wipe out the skillet with a towel.<\/li>\t\t\t\t
    2. Heat the remaining 1 tablespoon oil in the pan, then add the ground pork and cook, breaking the meat into small pieces with a spoon, until just cooked through, about 8 minutes.<\/li>\t\t\t\t
    3. Push the meat to one side of the pan and add the garlic to the pork drippings. Sweat until fragrant, 1 to 2 minutes, then remove from the heat. Stir in the chili-bean paste, peppercorns, chili flakes, soy sauce, sugar, water, and reserved onions. Season to taste with salt. At this point, the sauce may be refrigerated or frozen. Reheat before proceeding.<\/li>\t\t\t\t
    4. Bring the sauce to a simmer over medium heat and stir in the chopped greens. Cook, stirring occasionally, until the stems are just tender, 3 to 5 minutes. Serve the sauce over noodles or rice, sprinkled with scallions.<\/li>\t\t\t<\/ol>\n\t\t<\/div>\t\t
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      Notes<\/div>\t\t\t
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      1. Lucky Peach called for 5 cups of onion. I thought that was too much so I decreased the onion to two cups but raised the bok choy from 2 cups to four and I used \"baby\" bok choy instead of the bigger sibling.<\/li>\t\t\t\t
      2. I did not refrigerate my sauce. I made and served once it was ready.<\/li>\t\t\t<\/ol>\n\t\t<\/div>
        By Peter Meehan<\/div>
        \n Adapted from Lucky Peach 101 Easy Asian Recipes <\/div>
        \n Adapted from Lucky Peach 101 Easy Asian Recipes\n <\/div>
        Rosemary and the Goat https:\/\/rosemaryandthegoat.com\/<\/div>\t\t<\/div>\n\t<\/div>\n
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