Quick Takeaways:
- Snow peas bring sweetness, so no garlic is needed.
- Drain blood out from pork short rib by placing raw short ribs in water for 20 mins.
- Cover with lid when cooking short ribs.
- Add snow pea when short ribs are 80-90% done.
- Dry potato chips with paper towel to decrease bake time and crispness!
RECIPE
Two ingredients purchase: snow pea 荷蘭豆 & pork short ribs both could be purchased at Asian grocery.
Ingredient “Clean-Up”:
- Snow pea:
- hold the stem of snow pea, try to peal it off along with outer edge of snow pea. You will peal off a green “line” of fibers. It is ok not to do this step, but snow pea might have fiber when chewing.
- Pork short ribs:
- cut into small pieces along the boneless part to smaller pieces
- put RAW short ribs in water for 15-20 mins to drain the remaining blood out. Some people do not like the “taste 肉腥味” of pork, which is usually what this step tries to get rid of.
- same step goes with beef, lamb
- OPTIONAL garlic – I usually do not use it
- snow pea gives “sweet” taste, even I use garlic in many other dishes especially stir fry dishes, I do not use it here because garlic can give fiery, tickling taste which might go against snow pea’s sweetness.
Marinate Pork with:
- salt
- (optional) a little cooking wine 紹興酒/黃酒 to further get rid of pork “taste 腥味”
Cooking time:
- Turn stove to medium-high heat, add oil
- high temperature might easily burn pork short ribs, which actually needs longer time to cook because of its thickness. Burning the meat and the pan at first will bring the taste of burning to your dish 🙁
- Put in pork short ribs, cover with lid, stir fry from time to time
- as mentioned, longer cooking time might cause moist/juice loss of pork short rib, so cover with lid please!~~
- When you see the pork shrink, the bones of short ribs show up more, and the blood is gradually drained out, that means the pork short ribs is 80-90% cooked!
- Add snow peas now!
- cooking snow peas for too long can make them too soft and texture is not as good as when it’s firmer, the chewy feeling of snow pea is the best!
- Snow pea will turn from raw dark green into bright, lighter green.
- try bending snow pea with spatula or chopstick, if it is very firm, it might not be cooked; if it becomes softer (not TOO soft), then it’s done!
- OR you can try one 😉 it’s always the chef’s privilege to try out foods!
- SERVE!
Baked Garlic Fries
Thanks to my friend, I get to know that I can enjoy garlic fries withOUT deep frying them in oil, withOUT air fryer! Besides, 1 box of snow pea is not enough daily veggie supply for 4 people, so I decided to bring out my stock of potato to bring more veggie (and carbs of course) to our meal…!
- Cut potato into potato chips! Time to practice cutting!
- Do not cut into too small/thin, it could burn in oven easily
- Dry them with paper towel, or else it will take a longer time to bake! ( Using paper towel to DRY POTATO during quarantine is a luxury…so I did not do this.. ending up baking for 20 mins longer)
- Marinate/ Sprinkle with your choice of spices! Oliver oil is a must have though! I use:
- salt & pepper
- paprika
- garlic powder (SUPER DELICIOUS…)
- coriander (not too much)
- Marinate for 20-30 mins, drying out more moist of potato at the same time
- Preheat over to 425F
- Bake for 30 mins to 45 mins, or till it becomes crispy.
- Sprinkle with more garlic powder if you are crazed about garlic taste!
- SERVE!
