Garlicky pork-and-asparagus pancakes Recipe

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Garlicky pork-and-asparagus pancakes

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Asian, Asparagus, Breakfast, Chinese, Desserts, Ethnic, Pancakes & Waffles, Pastry, Pork, Vegetables

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Ingredients:

1/3	cup	Sifted all-purpose flour
4	tsp	Sugar
1/4	tsp	Salt
1/4	tsp	Pepper
5	large	Eggs, beaten until frothy
1/2	lbs	Ground pork shoulder
6	med	Scallions, trimmed
		- sliced thin
		- (include some green tops)
3	large	Garlic cloves
		- peeled and minced
2	tsp	Oriental sesame oil
1/2	lbs	Tender young asparagus
		-trimmed of coarse stem ends
		- peeled and cut into
		- moderately fine julienne
2	tbsp	Vegetable oil
		DIPPING SAUCE
1		1" cube ginger
		- peeled and minced
1/3	cup	Soy sauce
1	tbsp	Cider vinegar
1	tbsp	Mirin (sweet rice wine)
1	tsp	Hot sesame oil

Procedures:

1	Sift the flour, salt, pepper and 2 teaspoons of the sugar into a large bowl.
2	Make a well in the center and pour the eggs into it.
3	Stir just enough to combine the ingredients.
4	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.
5	Add the asparagus, toss for 1-or-2 minutes over moderate heat, then allow the mixture to cool to room temperature.
6	In a separate bowl, combine the remaining ingredients, except the vegetable oil, to make a dipping sauce.
7	When the pork mixture is cool, stir it into the reserved batter.
8	Heat the vegetable oil in a large skillet over moderately high heat until ripples show on the skillet bottom.
9	Half fill a ?cup measuring cup with the batter and drop the batter into the hot oil, evening up the ragged edges of the pancake.
10	Add 3 more pancakes to the skillet, smoothing the edges as before, and brown them for 1-to-1 ?minutes per side.
11	Drain them on paper towels, then keep them warm on an uncovered platter in a 250f oven.
12	Fry the rest of the pancakes, adding more vegetable oil to the skillet if needed.
13	Serve the pancakes hot with the dipping sauce