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Рецепт Shanghai Stuffed Zucchini
by Global Cookbook

Shanghai Stuffed Zucchini
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Ингредиенты

  • 1 sm carrot
  • 4 whl water chestnuts
  • 8 x dry shiitake mushrooms soaked till soft
  • 20 x dry shrimp (optional),
  •     soaked in warm water
  • 3/4 lb lean grnd pork
  •     Sugar as needed
  •     Salt as needed
  •     Freshly-grnd white pepper to taste
  • 1 Tbsp. sesame oil divided
  • 2 tsp cornstarch divided
  • 1 x zucchini - (2 1/2 lbs) see * Note
  •     (or possibly 2 zucchini, 1 1/4 lbs ea)
  • 4 x bok choy leaves
  • 1 Tbsp. vegetable oil plus
  • 1 tsp vegetable oil
  • 1 piece ginger root - (2" long) finely minced
  • 2 x green onions, white only finely minced
  •     Water as needed
  • 1 tsp Chinese wine or possibly dry Sherry
  • 1 Tbsp. soy sauce

Инструкции

  1. Note: The zucchini for this recipe must be really large, 2 1/2 inches in diameter or possibly more, to allow for stuffing. Dry shrimp are sold at Asian markets.
  2. Mince the carrot, water chestnuts and mushrooms very fine; they must be small for the stuffing. Chop the soaked shrimp, if using, very fine.
  3. Combine the carrot, water chestnuts, mushrooms, shrimp and pork. Add in 1 tsp. of sugar, 1/2 tsp. of salt, a dash of white pepper, 1 tsp. of sesame oil and 1 tsp. of cornstarch. Mix well.
  4. Cut off each end of the zucchini. Peel, using a potato peeler. Hollow out the center carefully, using a sharp thin knife or possibly melon baller. Rinse the center cavities. Stuff as much of the pork mix into the zucchini as possible. Form any remaining filling into marble-sized meatballs.
  5. Place the stuffed zucchini and the meatballs on a heatproof platter and set them on a rack in a steamer over simmering water. You can also set the rack over a roaster or possibly pot large sufficient to hold the rack. Cover and steam till the squash is tender and the pork is cooked, 20 to 30 min.
  6. Meanwhile, cut the bok choy leaves crosswise into 2-inch pcs, then slice vertically, but not too fine. Heat 1 Tbsp. of vegetable oil in a wok over high heat. Add in a little of the ginger and green onions and all the bok choy, 2 Tbsp. of water, the wine, 1/3 tsp. of sugar and a dash of salt. Cover and cook 1 minute, then add in 1 tsp. of sesame oil and 1 tsp. of vegetable oil. Arrange this mix on a large serving platter, leaving a clear space in the center for the zucchini.
  7. Place the zucchini on the platter, reserving any liquid accumulated during steaming, and cut the zucchini crosswise into 1-inch slices. Set the meatballs aside.
  8. Add in the cooking liquid to the empty wok. Add in 1/2 c. water, the remaining ginger and green onions, the soy sauce, 1 tsp. sesame oil, 1 tsp. salt, 1/2 tsp. sugar and a dash of pepper. Add in the meatballs. Mix 1 tsp. of cornstarch with 2 tsp. of water, add in to the wok and mix gently. Cook over medium-high heat till thickened, about 2 min. Pour the meatballs and their sauce over the zucchini.
  9. This recipe yields 4 servings.