The Rural Voice, 2003-02, Page 333 cups (750 mL) finely sliced bok
choy or Swiss chard
3 tbsp (45 mL) grated ginger
1 Ib (500 g) lean ground pork
1/2 cup (125 mL) grated carrot
1 1/2 tbsp (22 mL) soy sauce
2 tbsp (30 mL) rice wine vinegar
2 tbsp (30 mL) hot chili sauce or
to taste
2 tsp (10 mL) cornstarch
1 egg white
50 wonton wrappers
Heat sesame oil over medium heat
in a skillet. Saute bok choy or chard
with ginger until wilted, about 3
minutes. Remove and cool
completely.
In a mixing bowl, combine bok
choy mixture, pork, carrot, soy sauce,
vinegar, chili sauce and cornstarch.
Bring a large pot of water to a
rolling boil. Place one wrapper on a
clean surface. Lightly brush edges
with egg white. Place one teaspoon of
mixture in centre. Fold over to make
a triangle or join four corners
together to make a four -cornered hat
shape. Repeat until you run out of
mixture.
In batches of 8-10, boil dumplings
for four minutes. Stir occasionally to
avoid sticking and use a slotted spoon
to remove dumplings from water. Try
to keep dumplings separate to avoid
them sticking together. Serve warm
with dipping sauce.
PORK PAD THAI
1/2 Jb (250 g) broad dried rice
noodles
2 tbsp (30 mL) fish sauce
3 tbsp (45 mL) seasoned rice
vinegar
2 tbsp (30 mL) granulated sugar
1/2 tsp (2 mL) red pepper flakes or
to taste
2 tbsp (30 mL) vegetable oil
2 tbsp (30 mL) minced garlic
3/4 Ib (375 g) lean ground pork
2 large eggs, beaten
2 cups (500 mL) sliced green
onions
2 cups (500 mL) bean sprouts
2 fresh limes
1/4 cup (50 mL) chopped unsalted
peanuts
1/4 cup (50 mL) chopped fresh
cilantro
Cover noodles with boiling water
and soak until just softened, about 7
minutes or according to package
directions. Drain and rinse under cold
water; set aside. Combine fish sauce,
vinegar, sugar and pepper flakes; set
aside.
Heat oil in a large skillet or wok
over high heat. Add garlic and cook
briefly — do not allow garlic to
brown. Reduce heat to medium, add
pork and cook until pork is no longer
pink, about five minutes. Stir
frequently to break up pork; set aside
and keep warm.
Add eggs to the same skillet,
stirring vigorously, until just cooked.
Add fish sauce mixture and green
onions; cook until warmed through
and sugar has dissolved. Add bean
sprouts, reserved noodles and pork;
cook to heat through, about 30
seconds.Remove all to a serving
plate.
Squeeze juice from half a lime
over noodles. Sprinkle with peanuts
and cilantro. Garnish with remaining
lime cut into wedges.
GOAN GROUND
PORK CURRY
2 tbsp (30 mL) vegetable oil
2 cups (500 mL) sliced onions
2 tbsp (30 mL) minced ginger
1 lb (500 g) lean ground pork
2 tbsp (30 mL) Indian curry paste,
or to taste
3 cups (750 mL) diced fresh
tomatoes
1 2 -inch cinnamon stick, broken
in two or 1 tsp (5 mL) ground
cinnamon
2 tbsp (30 mL) mango chutney
1 tbsp (15 mL) lemon juice
Heat oil in a saucepan over high
heat. Saute onions and ginger until
onions are tender. Add pork and
curry paste. Cook over medium heat
until pork is no longer pink, about 5
minutes. Stir frequently to break up
pork.
Add tomatoes and cinnamon.
Reduce heat and simmer, uncovered
for 20 minutes.
Stir in mango chutney and lemon
juice just before serving.
Serving suggestion:
Serve over steamed basmati rice
with your favourite curry
accompaniments such as natural
yogurt, papadums, shredded coconut,
lime pickle or pickled carrots.0
The performance and
dependability of
Do two thel
refrigerators
with a completely
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Bottom
Freezer Refrigerators
You will never look at fresh
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Fresh food is elevated to
eye level.
Watt Dual Cool
freshness design provides
independent thermostats in
the fridge and freezer for
optimum freshness.
elieette from 2
different door styles
including the PULL-OUT
DRAWER. This makes it
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store Targe amounts of
frozen food.
'Modern Card O.A.C.
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ELECTRONICS APPLIANCES
HANOVER
364-1011
Mon. - Wed. 9-6;
Thurs. - Fri. 9-9;
Sat. - 9-6; Sun. -10.5
LISTOWEL
291-4670
Mon. - Thurs. 9-6;
Fri. 9-9;
Sat. - 9-5:30
FEBRUARY 2003 29