Cookbook Countdown #1 ~ MY Macau Minchee Mushroom

Welcome to Cookbook Countdown! 

I'm co-hosting Cookbook Countdown together with Joyce of Kitchen Flavours. If you are like us, who love to collect cookbooks and have an overcrowding bookshelf (or bookshelves!), yet most of the books have not been used at all, now is the time to change that. Join us at Cookbook Countdown
Check out the Hows and Tos HERE!
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These are the only cookbooks by Martin Yan
that I collected over the years but not cooked a single
recipe from any of them!

 
I am cooking from MY's Chinatown Cooking for January 2016!

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the making of Macau's

Minchee Minced Pork (Mushroom*)

 
Macanese Minchee Minced Mushroom
served on top of arugula

the sauce:
soy sauce or dark soy sauce ~ 1 tablespoon
chinese black vinegar or balsamic vinegar ~ 1 tablespoon*
I used chinese spiced black vinegar
fish sauce ~ 1 tablespoon
worcestershire sauce ~ 2 teaspoons
chinese cooking wine ~ 2 teaspoons
ground black pepper

vegetable oil for deep frying
2 potatoes, peeled and diced into 1/4 inch cubes

1/4 pound ground pork (or chicken*)
I used diced fresh mushroom*
1/2 cup diced onions
2 bay leaves
1 tablespoon minced garlic
1 tablespoon chopped mint
1/2 cup diced water chestnuts (peeled)

how to:
stir the soy sauce, black vinegar, rice wine,
worcestershire sauce and black pepper together
in small bowl

deep fry diced potato in enough oil in pot or saucepan
till golden brown, remove with slotted spoon and drain on paper towel
reserve the oil

heat wok or pot, add 1 tablespoon of reserved oil
swirled to coat the bottom and sides of wok or pan
crumbled ground meat or diced mushroom to
hot oil, add onions, bay leaves, garlic and mint.
stir fry till your meat is brown and crumbly or
mushroom is caramelized and fragrant.
add water chestnut, and sauce mixture
cook till water chestnut are heated through
stir in the potatoes and heat through
remove bay leaves, transfer to serving plate
*note: since I used mushroom instead of ground meat,
I would suggest adding a teaspoon of sugar to the sauce*
yumms
this dish was part of a three dish meal for last night's dinner
minchee mushroom
petola egg drop soup with seaweed
squid pasta with olive oil

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 "I'm linking this post with Cookbook Countdown hosted by Kitchen Flavours and Emily's Cooking (Makan2) Foray".

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