Saturday, October 30, 2010

Pork & Bean Sprouts Sauté

Hello everyone. This is my first official post in Mangantayon. As I have mentioned in Bushido Calling I will be temporarily taking over  writing and sharing here what I have come up with in the kitchen. I am in no way a master in the culinary arts. I will even present a lot of guerilla dishes just to share my adventure. Please be kind with the comments whenever you had the chance to stumble upon one of my recipes. Mind you, Rya would be my first critic and be the one approving what to post. So, here we go.

pork (lean, cubed)
ginger (minced)
garlic (minced)
onion (minced)
bean sprouts (a handful)
carrots (thinly sliced)
cabbage (thinly sliced)
oyster sauce (about 2 tablespoon)
butterhead lettuce

1. Cook pork in small amount of water! Add ginger as the meat turns white (I like the taste of ginger on pork and this procedure sort of makes the meat sip that ginger flavor). Wait until water evaporates. Stir. Add butter. Then add garlic and onion. Stir until meat turns brown. 
2. In medium fire, add bean sprouts, carrots and cabbage (on a different variation you can add baby corn and ubod (heart of palm) to this combination). Jerk the pan! After all this is a sauté. Stir until the juice of the bean sprouts comes out. Add oyster sauce and a small amount of water. Stir. Add a pinch of salt. 
3. Turn of fire after a few minutes. Sprinkle basil, oregano and parsley.   

Ok this will be a first. I mean this presentation part. This is what I am most interested in. How to make a food more pleasing to the eyes. Given it is already pleasing in taste and in smell. This is my attempt.

Spread the fresh butterhead lettuce on the plate and the Pork & Bean Sprouts Sauté in the middle. Simple but not boring. Until next time. Don't forget to say grace. Mangantayon!  

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