Ingredients: 500 g potatoes or sweet potatoes, pared. 50 g bacon or ham, 3 medium dried black Chinese mushrooms, softened and cleaned.250 g minced pork, marchchopped. 2 tablespoons minced green onion, white part only. 2 teaspoons minced pared fresh ginger root, 1 large egg, 2 1/2 tablespoons rice wine, Pinch pepper,3 tablespoons plus 2 teaspoons cornflour, 1/4 cup plus 1 teaspoon peanut oil, 3 green onions, white part only. 2 cups chicken stock or broth, 1 tablespoon soy sauce, 1 tablespoon cold water. Directions: 1. Dice potatoes into 6 mm cubes; rinse in cold water and drain well. Mince bacon and mushrooms. 2. Combine pork, potatoes, bacon, mushrooms, minced onion and ginger in large bowl. Add egg, 11/2 tablespoons rice wine and the pepper; mix well. Sprinkle with 3 tablespoons cornflour; mix well. Shape mixture into patties using BurgerMate. 3. Heat wok over high heat 15 seconds; add 1/4 cup oil and heat until hot, about 30 seconds. Reduce heat to medium-low. Place patties in single layer in wok; cook, turning once, until light brown, 21/2 to 3 minutes per side. (Patties in center will cook faster than those around edges; rearrange as needed for even cooking.) Remove patties to plate. Discard oil; wipe wok clean. 4. Cut 3 onions into 1 cm pieces. Combine onions, stock, soy sauce and I tablespoon rice wine in wok. Heat over high heat to boiling; add patties in single layer. Reduce heat to maintain low boil; cook until patties are cooked through and liquid is reduced by half, 15 to 20 minutes. Transfer patties with slotted spoon to serving dish. 5. Mix 2 teaspoons cornflour with cold water until smooth; stir into wok. Cook and stir over high heat until sauce thickens and bubbles for 1 minute. Remove onions with slotted spoon; discard. Stir 1 teaspoon oil into sauce; pour over patties. Serve immediately. |
