Posted in China, Cooking Methods, Uncategorized, tagged Ingredients on May 20, 2010 | 2 Comments »
Inspired by eating all that shoyu pork in China, I made this variation of shoyu pork over the weekend. This version has dried bamboo shoots, dried shiitake mushrooms, green onions, and turnips. I cut back on the pork to make the dish more “healthy”.
Shoyu Pork with Dried Bamboo Shoots and Turnip
The Cat said that compared to the dishes she ate in Shanghai, this one was close enough.
The Mouse will keep trying.
I’m sending this to Deb for her Kahakai Blog (http://kahakaikitchen.blogspot.com/).
Posted in Ingredients, Uncategorized, tagged Condiments, Ingredients, Sauces on May 20, 2010 | Leave a Comment »
I found this bottle of Osmanthus vinegar in one of the Chinatown stores we frequent. Osmanthus flowers are popular in China for its fragrant smell. You can read more about Osmanthus here: http://en.wikipedia.org/wiki/Osmanthus. The ingredients of the vinegar is rice vinegar, sugar, and Osmanthus flowers. You can’t see it in the picture, but the bottle actually has Osmanthus flowers in it.
Osmanthus Vinegar
To try the vinegar, I drizzled it over some asparagus that I pan-seared, and deglazed with shao xing wine.
Pan-Seared Asparagus with Osmanthus Vinegar
The Cat judged the dish as excellent. The smell of the Osmanthus flower combined with the smokiness of the asparagus well.
An Update
The mochi-stuffed lotus roots that we like in China is seasoned with Osmanthus.
Osmanthus Flavored Lotus Roots Stuffed with Mochi
There are more posts to come from our trip to China.
The Mouse
