What is Flavor and Fortune?
How do I subscribe?
How do I get past issues?
How do I advertise?
How do I contact the editor?

Read 7397027 times

Connect me to:
Book reviews
Letters to the Editor
Newmans News and Notes
Restaurant reviews

Article Index (all years, slow)
List of Article Years
Article Index (2024)
Article Index (last 2 years)
Things others say
Related Links

Log In...

Categories & Topics

Fruit, Nut, and Meat Casserole


Fruit, Nut, and Meat Casserole
1 cup rice
1 Tablespoon corn oil
1/4 pound minced pork
2 almost ripe persimmons, blanched, peeled , seeded and minced
2 very meaty Shiitake mushrooms, soaked and large-diced
1/4 cup olive pits or pine nuts, lightly fried
6 oil-cured olives, pitted and quartered
1 small hot pepper, seeded and minced
1 Tablespoon mushroom soy sauce
1 Tablespoon sesame oil
1 teaspoon sugar
1/4 teaspoon white pepper
1 scallion, sliced thinly, to be added at the end
1. Cook rice until done.
2. Heat corn oil and fry pork just until it loses its pink color, then discard any liquid in the pan before adding all the other ingredients except the scallion. Cook just until all ingredients are heated through.
3. Put all the heated ingredients on top of the rice, cover tightly and set aside for ten minutes, then mix well, put scallion pieces on the top and lightly stir them in before serving.

Flavor and Fortune is a magazine of:

Copyright © 1994-2024 by ISACC, all rights reserved
3 Jefferson Ferry Drive
S. Setauket NY 11720