Tuesday, 5 December 2006

Stir-Fried Pork Fillet With Longans

This is an very interesting dish that used Fresh Longan as one of the main ingredients. Actually the original meat ingredient used is fatty beef but I replace it with Pork Fillet(mei rou,梅肉) which is more tender and juice. Since now is Longan season, for those who loves to eat this fruit maybe you can give a try to this dish.

Longan(龙眼) it is also called guiyuan (桂圆) in Chinese. They are round with a thin, brown-coloured inedible shell. The flesh of the fruit, which surrounds a big, black seed, is white, soft, and juicy. Dried longan are often used in Chinese food therapy and herbal medicine. In contrast with the fresh fruit, the flesh of dried longans is dark brown to almost black. It is Low in calories and a good source of Vitamin C and potassium.


Ingredients:
20 - 25 Fresh Longans, removed shell & seeds
300g Fatty Beef/Pork Fillet, thinly sliced
1 Stalk Of Spring Onion, cut into sections
3 Slices Of Ginger, shredded
Some carrot slices

Marinade:
1/2 Tablespoon Light Soy Sauce
1 Teaspoon Dark Soy Sauce
1 Teaspoon Sesame Oil
1 Teaspoon Cooking Wine
1/2 Teaspoon Sugar
1 Teaspoon Cornflour

Methods:
1. Marinate the meat with the above marinade for at least 30 minutes or more.
2. Shell and remove the seed from the longans, rinse and set aside.
3. Heat about 1 1/2 Tablespoons of Sesame Oil/Oil in a wok, saute the ginger, spring onion and carrot until fragrant then add in the meat and stir-fry until almost done.
4. Add in longans, stir-fry quickly for about 30 seconds or so then remove and serve.Posted by Picasa

8 comments:

  1. wow this is really an interesting dish. I didn't know pork fillet is also mei rou. Will definitely give this a try..

    ReplyDelete
  2. Ellena, glad to see you blogging again :)

    ReplyDelete
  3. Hi Pamy, actually this dish is usually beef, so if u can find fresh and good beef u can give it a try too....:)

    Thanks angie...

    ReplyDelete
  4. ellena, this looks really good n easy! should try this someday for dinner.. :)

    ReplyDelete
  5. Hi, it's the holiday session again. I will like to wish you Merry Christmas and a happy year 2007 ahead. Thanks for sharing your recipe online! Whenever I run out of ideas of what to cook, I will browse through your blog. :P All the best to you and your family!

    ReplyDelete
  6. Hi, I've recently done up a dish using similar ingredients. Going to post it soon!
    Just found your blog, took a quick look and thought, we have similar likes in food. I've also steamed some crabs recently and couldn't agree with you more that STEAMing is the best way.

    ReplyDelete
  7. Heyya! I tried this recipe that day and it turns out good! :D

    thanks for sharing the recipe!!


    http://the-blueplate.blogspot.com/2006/12/xmas-mr-prata.html

    ReplyDelete
  8. Hmm... it seems tasty. I believe the longan can give the dish a refreshing taste and smell.

    Have you tried to replace Longans with Lychee? I think the effect might be good also, especially lychee has a little sourly and unique fragrant. :)

    I'm not good at cooking, but I am good at eating. Hahaha! :P

    ReplyDelete

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Regards
Ellena (Cuisine Paradise)

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