Well Jade’s back from her class trip to London and I’m back to blogging. I really didn’t feel like food blogging meals for one, so I took the opportunity to find my voice for the cookbook I’m writing. Mission accomplished!
R.S. Macalaay’s blog featuring Filipino food and other scrumptious dishes has become a big favorite of mine. When I saw his “spring rolls without wrappers” plate http://angsarap.net/2012/04/17/lumpiang-hubad/, I knew I had to make it. Crisp vegetables with ground pork and shrimp sounded like a winner to me and Jade’s trip left her with a serious craving for vegetables.
I added some ginger, celery, used a different peanut sauce and changed some quantities, so for authenticity, go to the blog site. Thank you for the inspiration R.S.!
1/2 lb ground pork
2 tbsp peanut oil
2 large garlic cloves, slivered
3 slices of fresh ginger, slivered
2 branches celery, thinly sliced
1 sweet potato, thinly sliced
1/4 head cabbage, shredded
1 cup green beans, thinly sliced
1lb shrimp, shelled and cleaned
1/2 cup chicken broth
Hoisin peanut butter sauce http://atomic-temporary-17826715.wpcomstaging.com/2011/11/06/deep-fried-quail-with-hoisin-dipping-sauce/
Asian noodles, cooked
Cook the pork in the oil until lightly browned. Add the garlic, ginger and celery, stir frying for 1 minute. Add the sweet potato and stir fry for 1 minute. Add the cabbage and green beans and stir fry for 1 minute. Add the shrimp and stir fry for 1-2 minutes. Add the broth, bring to a boil and simmer for 1 minute.
Serve with the peanut butter sauce, chopped peanuts and noodles.