Bergy Dim Sum 4 Moo Shoo Pork Food

BERGY DIM SUM #4 ROASTED SPARERIBS

Steps:

• In a bowl mix all the ingredients together stirring to dissolve the sugar (Except the ribs).
• Arrange pork in an oven proof dish and pour the sauce over the ribs.
• Cover with aluminum foil and marinate in the refrigerator for at least 5 hours, rotating ribs occasionally.
• Preheat oven to 375°F.
• Roast covered for 25 minutes, remove foil and continue cooking until the sauce is just a sticky glace on the ribs.
• You may now serve them (hot) or freeze them for later use.
• To freeze, place them on a cookie sheet and freeze individually.
• Once frozen put them in a large freezer proof bag for later use.
• When you want to serve them spread them on a cookie sheet and place frozen ribs in 350°F oven for about 15 minutes or until hot through.

EASY MOO SHU PORK STIR-FRY

Steps:

• In a bowl, toss pork with 2 tablespoons soy sauce; let stand 10 minutes. Whisk together remaining 2 tablespoons soy sauce, vinegar, hoisin, and 2 tablespoons water.
• Heat a large cast-iron or nonstick skillet over medium-high. Swirl in 1 tablespoon oil; add half of pork and cook until browned on one side, about 2 minutes. Flip and cook 1 to 2 minutes more; transfer to a plate. Repeat with remaining pork.
• Swirl in remaining 3 tablespoons oil. Add garlic, ginger, and scallions; cook, stirring, 30 seconds. Add shiitakes; cook 2 minutes. Add coleslaw; cook, stirring, until vegetables are tender, 2 minutes.
• Add soy mixture and return pork to skillet; cook, stirring, until combined, about 1 minute. Serve in tortillas with more hoisin.

MOO SHU PORK FOR TWO

Steps:

• Heat cooking oil in a square Japanese omelet pan or small skillet over medium heat. Pour beaten egg into the skillet and spread evenly. Cook until just set, 3 to 5 minutes. Transfer to a cutting board lined with a paper towel to cool.
• Sprinkle pork with salt, black pepper, and Sichuan pepper. Set aside.
• Place cloud ear mushrooms in a bowl and cover with warm water. Place noodles in a separate bowl and cover with warm water. Let mushrooms and noodles soak until reconstituted and soft, about 5 minutes.
• Drain mushrooms and slice into thin strips. Drain noodles and cut into shorter lengths.
• Heat sesame oil in a frying pan or wok over medium heat. Add pork and stir-fry until it changes color, about 3 minutes. Add mushrooms and noodles and cook 1 minute more. Swirl in oyster sauce and soy sauce and stir-fry until evenly coated, about 1 minute more. Transfer to a small plate.
• Place scallions, cabbage, and cooked egg in individual serving dishes.
• Combine hoisin sauce, ginger, sake, soy sauce, and garlic in a small bowl.
• Place moo shu pancakes on a microwave-safe plate and warm in the microwave for about 45 seconds.
• Place moo shu pancakes in the center of the table surrounded by meat, vegetables, and sauce. Moo shu is eating by taking a moo shu pancake in your hand, spread the inner side with sauce, then add pork mixture, egg, and vegetables as desired, wrap, and eat.

BERGY DIM SUM #1, PORK & LETTUCE ROLLS

Steps:

• Heat oil in a skillet and add minced pork, toss until dark golden brown Add mushrooms, water chestnuts, bamboo shoots,crab and shallots.
• Toss well, cook 1 minute Combine sesame oil,oyster sauce& sherry, add to pan and toss until well combined, remove from heat.
• Have a bowl of cleaned lettuce leaves ready.
• When you are ready to serve this course bring the hot pork mixture and lettuce leaves to the table.
• Everyone helps themselves to a lettuce leaf adds a heaping tbsp of the pork, rolls the leaf around the meat and Enjoy!
• Optional: You may serve a sauce to go along with the wraps, serve on the side. Something like recipe#48345 Asian Dipping Sauce by Markthegastonome or a spicy one of your choosing

BERGY DIM SUM #10, HONEY SOY BRAISED CHICKEN WINGS

Steps:

• Cut wings intp three pieces (save tips for making stock).
• Heat oil in wok and fry the larger joints on high heat for 3-4 minutes or until browned.
• Add Soy, Honey, Wine, Garlic and Ginger, stir well.
• Reduce heat to low, cover and simmer for 30 minutes or until the wings are tender.
• Towards the end watch the wings carefully, stir frequently to make sure the glaze does not burn.
• Serve warm or at room temperature.

BERGY DIM SUM #7, MANDARIN PANCAKES

Steps:

• Put unsifted flour in a bowl.
• Pour in all the boiling water at once stirring with the handle of a wooden spoon (or use your mixer with the bread paddle mix and knead for 5 minutes).
• When the dough is cool enough to handle knead for 10 minutes (this step is not necessary if you used your mixer).
• Whether you do this by hand or with the mixer the mixture is ready when it is a smooth, soft dough.
• Cover the dough and let it rest for 30 minutes.
• Roll dough into a cylindrical shape and cut into 10 equal pieces.
• Keep covered with plastic wrap to prevent drying out.
• Take one slice at a time and cut in two equal pieces.
• On a lightly floured board roll each piece into a 3" circle.
• Brush one side of one of the 3" circle pancakes with Sesame oil, brush the oil right to the edge.
• Put the second 3 inch piece on top of the first and roll both pieces out into a pancake about 7 inches across.
• They must be very thin.
• Cover with plastic as each is made.
• When they are all rolled out heat a skillet or griddle, do not grease it.
• Put pancakes one at a time on the ungreased surface.
• Cook over low heat until pancake developes small bubbles.
• Turn frequently so that both sides are cooked (You'll see a few golden spots).
• Remove from pan and gently pull the two pancakes apart.
• This should go very easy because of the sesame oil that you brushed between them.
• Pile the pancakes on a plate, Put waxed paper between them and cover tightly with plastic wrap so they do not dry out.
• These pancakes will keep several days in the refrigerator.
• To reheat arrange pancakes in a steamer lined with a clean tea towel.
• Cover and put over simmering water for a minute or two.
• To serve fold pancake into quarters.
• The pancakes should be soft and pliable.