Sunday, October 4, 2009

Very Light Rice Porridge With Lots Of Vegetable And Meatballs 肉丸蔬菜粥, "Everyday Pork And Prawn Mince Recipe 3"


The days of indulgence are over, the days of covering oneself in a thick jacket are gone as well. Here comes the "fat buster" of spring, high in protein, low in both carb and fat. Mighty satisfying and bloody delicious. Of course I'm using my everyday pork mince again, but here i've added chinese chives and water chestnut. Omit the pork and replace meat with smoked tofu  and the chicken stock with vegetable stock if you are vegetarian.

you'll need;
1 cup of leftover cooked rice
3 ls of chicken stock
3 carrots, peeled and cubed
1/2 kg of green bean, topped and tailed, cut into cm pieces
1 bunch of bokchoy or or any asian greens
1 head of broccoli, cut into chunks
10 wonton skins, shredded and deep fried
chopped spring onions
finely shredded ginger
shredded lettuce
fried shallots
soy, sesame oil and white pepper for taste

to prepare;
Simmer cooked rice with the stock till rice turns to a gluey mess. ( i know it doesn't sound promising at this stage but please have faith )
Add carrot at this point, simmer for another 5 minutes and add the rest of the vegetable. With a teaspoon, transfer marble size pork mince into the pot.




to serve;
ladle hot porridge into bowls, 3/4 full. Add chopped spring onions, fried wonton skin, sliced chilies, coriander leaves and the rest of the toppings.

Enjoy while this is still hot with pickled mustard greens with chili and fluffy onion and preserved turnip omelet. Yummy tummy!!!







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