Garlicky Pork-And-Asparagus Pancakes
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|6 mdScallions; trimmed|
|1/3 cSoy sauce|
|5 lgEggs; beaten until frothy|
|1 tbCider vinegar|
|1 tbMirin; (sweet rice wine)|
|1 tsHot sesame oil|
|1/2 lbasparagus; Tender young|
|1/3 cAll-Purpose Flour; sifted|
|1 1-inch cubeginger|
|1/2 lbGround pork shoulder|
|2 tsOriental sesame oil|
|2 tbVegetable oil|
Garlicky Pork-And-Asparagus Pancakes Preparation
SIFT THE FLOUR, SALT, PEPPER and 2 teaspoons of the sugar into a large bowl. Make a well in the center and pour the eggs into it. Stir just enough to combine the ingredients. In a medium skillet set over moderate heat, stir-fry the pork, scallions, and two-thirds of the garlic in the sesame oil for 8-to-10 minutes, until the pork is no longer pink; do not brown the meat. Add the asparagus, toss for 1-or-2 minutes over moderate heat, then allow the mixture to cool to room temperature. In a separate bowl, combine the remaining ingredients, except the vegetable oil, to make a dipping sauce. When the pork mixture is cool, stir it into the reserved batter. Heat the vegetable oil in a large skillet over moderately high heat until ripples show on the skillet bottom. Half fill a 1/4-cup measuring cup with the batter and drop the batter into the hot oil, evening up the ragged edges of the pancake. Add 3 more pancakes to the skillet, smoothing the edges as before, and brown them for 1-to-1 1/2 minutes per side. Drain them on paper towels, then keep them warm on an uncovered platter in a 250F oven. Fry the rest of the pancakes, adding more vegetable oil to the skillet if needed. Serve the pancakes hot with the dipping sauce.
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