is one of the recipes from Mrs Susie. If you
want to find out more about her have a look at her
biography page which she has written. Mrs Susie
specialises in Oriental cooking. An important first
step in Oriental cooking (which I think is important)
is at the end of each recipe.
package tofu, firm style
1 tbs. vegetable oil
1 lb pork, fresh ground
1/2 tsp. garlic, minced
6 stalks scallions, washed and sliced thin
3 tbs. Hoisin sauce
2 tbs. soy sauce
1 tbs. sesame oil
1/2 tsp. hot chile paste*
4 cups rice, cooked and hot
1 head iceberg lettuce, leaves separated, washed and
the tofu and place it in a strainer for 30 minutes.
a wok or non-stick pan over high heat.
oil; coat wok or pan.
pork, scallions and garlic.
for 3 - 4 minutes or until brown.
in the tofu, add the Hoisin sauce, and soy.
through, remove from the heat and stir in the sesame
oil and chile paste.
serve, spoon some pork mixture and rice onto lettuce
leaves; wrap to enclose.
with a little soy as a dipping sauce.
You can buy this hot chili paste in oriental grocery
have studied oriental cooking quite a bit and the one
thing that makes it different from other styles of cooking
is: it is 90% preparation and 10% cooking. It is very
important to have everything in the recipe already prepared
for cooking before you start cooking.
take a plate and cut up my ingredients as called for
in the recipe and place them on different parts of the
plate. Only then do I think about cooking. I will put
my oil in the pan and, as the things are called for
in the recipe, I will sweep them into whatever pan I
am cooking with, cook for as long as called for, then
add the next ingredient.
cooking happens so fast. To stop and cut up the garlic
(for example) if I had the ginger cooking in the pan
would result in burnt ginger before the garlic is finished.
I am cooking a ten or fifteen course dinner you should
see my kitchen. I have plates all over and all my sauces
mixed in bowls and everything is ready to cook before
I start cooking. This is the right way to do it and
necessary to have a well-timed dinner.
thing, get yourself a good cleaver that will not rust.
You will be surprised how much you will use this for
all your cooking, not just oriental cooking. Do yourself
a favor and get a good one. I think I paid $20 for mine
but again that was 20 years ago".