Pork with Tofu and Shiitake Mushrooms

I find tofu interesting food item. It is a very versatile ingredient. It can be used in a variety of ways providing healthful source of protein. In this recipe I used tofu not as an extension of the pork in the recipe but to provide additional flavour and to contribute that unique variation in texture of the food. I hope everyone finds this one interesting.

Ingredients:

½ kg Pork (cut into cubes)

250 g Tofu (firm, cut into rectangular slabs)

5 pcs. Dried shiitake mushrooms (soaked in about 1 cup water to hydrate, cut into quarters and save the excess water for use in tenderizing the meat)

4 tbsp. Premium dark soy sauce

1 bulb Garlic (minced)

1 pc. Onion (medium sized, skinned, whole)

¼ tbsp. Black pepper (powder)

2 tbsp. Oyster flavour sauce

½ cup Water

1 tbsp. Safflower oil

1 tbsp. Sesame oil

1 tbsp. Cornstarch

3 tbsp. Water (for thickening the sauce)

Salt (to taste)

Cooking Instruction:

In a suitable Teflon coated frying pan, heat the oil and fry the tofu slabs on all sides until the surface becomes golden brown.

In a suitable pressure cooker, place the pork, fried tofu, onion, garlic, black pepper, excess water from hydrating the shiitake mushrooms, soy sauce and additional water. Pressure cook for about 20 minutes. After 20 minutes, extinguish the flame and allow the vessel to have its pressure reduced by natural cooling. Do not force pressure release by opening the pressure release valve. This way, additional cooking time is afforded to further tenderize the meat. When the pressure is equalized, open the pressure cooker and skim the fat from the broth to reduce fat content. The broth should be about a cup of liquid only. If the liquid is in excess, it can be boiled further without the lid to reduce to desired volume. If meat is too tender to withstand further cooking, it can be lifted carefully out of the broth and set aside while broth is reduced.

When broth is of correct volume, in a suitable cup, place the cornstarch and the water. Mix well to suspend uniformly the starch, add oyster sauce and sesame oil. Mix well and pour onto the still boiling broth to effectively thicken it. Once starch is cooked immediately extinguish the flame as overcooking sesame oil reduces its flavour.

If the pork was removed it can be tossed in at this point. Mixing the sauce with the pork is best affected by lifting the pressure cooker and swirling the contents. Do not use ladle or spatula as this will shred the meat because it is very soft and delicate. Serve and enjoy with rice or steamed buns

Pasta with Ground Beef and Shitake Mushroom in Cheese Sauce

Pasta is a favourite by many including me. I cannot turn off an offer of pasta and I’ll eat much of it because they’re so yummy. I like creating pasta dishes too. Here is one of my creations which I hope people will like. I use few of the mushrooms as fresh Shitake are has strong flavour. Any suggestions will be welcome...

Ingredients:

400 g Durum Spaghetti Pasta

250 g Ground Lean Beef

5 pcs Fresh Shitake Mushrooms (cut into strips)

1 cup Grated Cheese

½ cup White Wine

1 cup Water (for sauce)

1 tbsp. Garlic (minced)

1 pc. Medium Sized Onion (minced)

¼ tsp. Black Pepper (ground)

2 tbsp Olive Oil (extra virgin)

1 tsp. Worcestershire Sauce

3 tbsp Cooking Oil (for cooking pasta in water)

1 tbsp Cornstarch

1 cup Water (for suspending cornstarch)

3 cups Water (for cooking pasta)

Salt (to taste)

Cooking Instructions:

In a cooking pot, place water and the cooking oil and heat to boil. When water boils, add the pasta and stir slightly to minimize sticking. Simmer until al dente or to the desired firmness. Strain and set aside. Cover the pasta so as not to have it dry and stick together.

In a suitable sauce pan, heat the olive oil, and sauté the garlic and onion until garlic browns and onion starts to caramelize. Add the beef and cook until it blanches. Add the mushroom and stir. Add the cheese and stir to distribute on the sauce. Add the white wine and water for the sauce and boil. Cover and simmer until half of the water evaporates (this will ensure beef is well cooked and flavour has blended well, be sure to stir it from time to time to ensure that the cheese does not burn on the bottom of the pan and that the cheese will be evenly distributed on the sauce). Add the Worcestershire sauce and salt to taste. Add black pepper.

In a suitable cup, place the cornstarch and add the water and mix well to suspend the cornstarch. Add to the simmering mixture and mix well to cook the starch. The sauce will thicken. Add salt to taste and toss in the pasta and mix well or alternatively place pasta on plate and pour the sauce over and serve. Enjoy.