Thursday, February 4, 2010

Ground Pork, Peas, and Rice Casserole

2 cups long-grain rice
3 cups water
1/2 lb fresh peas, shelled or 1/4 cup frozen peas
1 1/2 tablespoons peanut oil
1 lb ground pork
1 tablespoon light soy sauce
1 tablespoon dark soy sauce
1 tablespoon oyster sauce
1 tablespoon rice wine or dry sherry
3 tablespoons green onions, finely chopped
1Add rice and water to a large, heavy saucepan and bring to a boil.
2Continue boiling for 10 minutes, or until most of the surface liquid has evaporated.
3The surface of the rice will be uneven and look like a pitted crater. At this stage, cover the pan with a tight-fitting lid and set the heat to low.
4Meanwhile, prepare the rest of the dish. If you went the fresh peas route, blanch them in boiling water for 2 minutes, drain, and set aside. Otherwise, thaw frozen peas at room temperature.
5Add the oil to a heated wok or skillet. Add the pork and stir-fry for 1 minute, then add the peas, soy sauces, oyster sauce, and rice wine.
6Continue to cook for another 2 minutes, then add the green onions.
7Place this cooked mixture on top of the rice, cover, and continue to cook over the lowest possible heat for another 15 minutes (rice will have cooked a total of 25 minutes).
8Serve immediately, drizzling additional oyster sauce over the top of the casserole if desired.

1 comment:

The Gough Inn said...

I never thought I'd like this but I did -- thanks for sharing!