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Recipes from the Grapevine Cottage
Fried Rice with shrimp and pork
Linda's and my favorite Chinese restaurant has always been Ming Court, located on International Drive in Orlando. I used to have stores in Orlando, so we were in and out 5 or 6 times a year. I know I don't miss THE MOUSE, but I sure miss Ming Court! In fact, Linda has spent the last two years trying to duplicate their recipe for Hot Sour soup. This week, we are including her current version, and I think she has come pretty close. Of course, we may need a field trip to Florida to find out how close it really is! We are also including a good Pork & Shrimp Fried Rice recipe that shares many of the same ingredients (as long as you're in a chopping frenzy, you might as well make two dishes). Together, the two make a pretty good meal.
Hot and Sour Soup
Serves 8 - 10
1 large (49-ounce) can of beef broth
1 tablespoon corn starch
Mix the marinade and let the sliced pork sit in it for about 15 minutes. In the meantime, begin heating the beef broth over medium heat in a large pot, stirring in the ginger, white pepper, coriander, vinegar, soy sauce, dash of sesame oil and black pepper. Simmer for about 5 minutes, then stir in the meat (including marinade) and tofu. Add all of the mushrooms, bamboo shoots and green onions. Bring to gentle boil, and then simmer for about 20 minutes, or until mushrooms are completely cooked. It doesn't hurt this soup to continue simmering for up to 45 minutes or so. During the simmering time, go ahead and "taste test" for both the hot and the sour flavors! If you like it hotter, add a little more white pepper (but remember that it does get stronger with cooking, and I didn't enjoy the way my lips burnt the other night when I overdid the pepper!) I do like the "sour" flavor the vinegar provides, so I often add another tablespoon or 2 of it. Just before serving, turn up the heat and bring to a boil. Pour the beaten egg in, stirring continuously (the egg will break up nicely). Remove from heat and serve!
This soup freezes well in freezer bags, and sometimes tastes even better the second time!
Ginger Fried Rice with Pork & Shrimp
6 cups cooked white rice - prepare ahead and chill, or just stick it in the freezer like we do
Start with a very hot wok, spray with a little Pam and cook the eggs as a flat, egg pancake, as thin as possible. Remove the egg from the pan, slice thinly and reserve. Wipe out the wok and add the sesame oil, peanut oil and a few dashes of chili oil. Add the garlic, ginger and white parts of the onion, stirring constantly (I like using a wooden spatula) and cook 15 to 30 seconds until the oil is fragrant. Add the pork and mushrooms and keep stirring. When the pork is about 1/2 white, add the shrimp, bamboo shoots and a few shakes of soy sauce and keep stirring (remember-this is a stir fry). As soon as the shrimp is nice & pink, add the rice, egg and peas, and keep stirring. Sprinkle generously with soy sauce. Once everything is mixed, start turning the rice slowly as it browns on the bottom. At this point, take a taste and add more soy sauce if necessary. Don't overcook it - the rice should be hot with some browned bits, but not too soft. Transfer to a serving bowl, sprinkle with the remaining onion greens, try not to look at the mess in the kitchen, and enjoy!!.
This is pretty hardy food. We started to serve it with a Chardonnay, but changed our minds and had a Merlot. We had to review the new Domaine de Gournier Merlot anyway, and it turned out to be about perfect for such a group of strong flavors.
March 8, 2000
Grapevine Cottage Zionsville • 61 South Main Street • Zionsville, Indiana 46077 • (317) 733-1010
Grapevine Cottage Fishers • 8235 East 116th Street • Fishers, Indiana 46038 • (317) 288-5316
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