How To make Pork Oyster Pie
-Waldine Van Geffen VGHC42A 1/4 c Vegetable Oil
1/4 c Flour
1 lb Lean Ground Beef
1/2 lb Lean Ground Pork
1 c Onion; Minced
1/2 c Celery; Minced
1/2 c Bell Pepper; Minced
1 ts Garlic; Minced
1/4 c Green Onionns; Chopped
1 tb Flat-Leaf Parsley, Minced
24 Oysters; Drained
x Salt and Cayenne Pepper 2 9" Pie Shells
Make a dark brown roux with the oil and flour. In a large skillet brown the beef and pork. Add the onions, celery, bell pepper, garlic, green onions and parsley and cook until veggies are soft. Drain off any excess oil. Combine the roux with the meat-vegetable mixture. Add some of the oyster liquid if mixture is too stiff. You want to achieve a thick consistency. Then add the oysters. You may want to chop the oysters; it's a matter of taste. Season with salt and cayenne pepper. Place mixture in a 9" pie shell; then top with another 9" pie shell and crimp the edges. Make several slashes
in the pie shell. Bake in a preheated 375~ oven for 35 to 45 minutes or until pie shell is golden brown. Source: Marcelle Bienvenue, Times-Picayune. (wrv) -----
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Pork in Oyster Sauce on Creamy Mash (Chinese Style Cooking Recipe)
Pork in Oyster Sauce on Creamy Mash (Chinese Style Cooking Recipe)
Welcome to Xiao's Kitchen. My name is Xiao Wei and my goal is to make your cooking simple and exciting. Ever since my Mother showed me how to cook at an early age, I have always had a strong passion for cooking. My family still live in Inner Mongolia, in the northern part of China, where I visit each year and learn new Chinese recipes.
Ingredients:
500g Potatoes
150g Ground Pork
2 Spring Onions
2 Cloves Garlic
1 Tbsp Oyster Sauce
1 Tsp Light Soy Sauce
½ Tsp Coarse Black Pepper
1 Tsp Dark Soy Sauce
1 Tbsp Cornflour
Salt To Taste
Method:
1. Finely chop the spring onions and garlic
2. Combine the cornflour and 100ml of water in a bowl
3. Cut the potatoes into about 1cm thick slices and place into a steamer, steam for 20 minutes until cooked
4. Meanwhile, heat 1 Tbsp of oil in a wok
5. Place pork, garlic and black pepper in the wok and stir-fry for 5 minutes on medium heat
6. Add oyster sauce, light soy sauce and pinch of salt, 100ml of water, stir, bring to the boil and reduce the liquid
7. Add the dark soy sauce and stir
8. Pour and stir in the cornflour mixture into the wok, bring to the boil again
9. Add spring onions and stir. Remove from heat
10.Place the cooked potato into a bowl, mash until creamy
11.Place the mash onto a dish, spoon the pork sauce over and serve
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