Ingredients with Measurements:
- 1 pound ground pork
- 1 cup chopped mushrooms
- 1/4 cup chopped scallions
- 1 tablespoon soy sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon sesame oil
- 1 teaspoon ground ginger
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- 4 Chinese flatbread buns
Special equipment needed:
- Large skillet
- Mixing bowl
Step-by-step instructions:
1. In a mixing bowl, combine ground pork, chopped mushrooms, chopped scallions, soy sauce, hoisin sauce, sesame oil, ground ginger, garlic powder, salt, and pepper. Mix well.
2. Heat a large skillet over medium-high heat. Add the pork and mushroom mixture and cook, stirring occasionally, until browned and cooked through, about 10-12 minutes.
3. While the pork and mushroom mixture is cooking, heat the Chinese flatbread buns in a toaster oven or on a skillet until warm and slightly crispy.
4. Once the pork and mushroom mixture is cooked, divide it evenly among the four Chinese flatbread buns.
5. Serve hot and enjoy!
Time:
Preparation time: 10 minutes
Cooking time: 12 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 510
Fat per serving: 26g
Carbohydrates per serving: 38g
Protein per serving: 30g
Substitutions for ingredients:
- Ground chicken or turkey can be substituted for ground pork.
- Any type of mushrooms can be used in place of chopped mushrooms.
- Chopped onions can be used in place of chopped scallions.
Variations:
- Add shredded carrots or cabbage to the pork and mushroom mixture for added texture and flavor.
- Use a different type of sauce, such as oyster sauce or sweet chili sauce, in place of hoisin sauce.
Tips and tricks:
- Make sure to cook the pork and mushroom mixture thoroughly to ensure it is safe to eat.
- Use a non-stick skillet to prevent the pork and mushroom mixture from sticking to the pan.
- Toast the Chinese flatbread buns until they are slightly crispy for added texture.
Storage instructions:
Leftover pork and mushroom mixture can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the pork and mushroom mixture in the microwave or on the stove until heated through. Reheat the Chinese flatbread buns in a toaster oven or on a skillet until warm and slightly crispy.
Presentation ideas:
Serve the Mushroom Rou Jia Mo on a platter with a side of sliced cucumbers and a dipping sauce, such as soy sauce or sweet chili sauce.
Garnishes:
Garnish the Mushroom Rou Jia Mo with chopped cilantro or sesame seeds for added flavor and presentation.
Pairings:
Pair the Mushroom Rou Jia Mo with a cold beer or a glass of iced tea.
Suggested side dishes:
Serve the Mushroom Rou Jia Mo with a side of steamed rice or a vegetable stir-fry.
Troubleshooting advice:
- If the pork and mushroom mixture is too dry, add a splash of water or chicken broth to the skillet while cooking.
- If the Chinese flatbread buns are too soft, toast them in a toaster oven or on a skillet until slightly crispy.
Food safety advice:
Make sure to cook the pork and mushroom mixture thoroughly to ensure it is safe to eat.
Food history:
Rou Jia Mo is a Chinese street food that originated in the Shaanxi province. It is a type of sandwich made with a flatbread bun and a filling of meat or vegetables.
Flavor profiles:
The Mushroom Rou Jia Mo has a savory and slightly sweet flavor from the pork, mushrooms, and hoisin sauce. The sesame oil and scallions add a nutty and oniony flavor.
Serving suggestions:
Serve the Mushroom Rou Jia Mo as a main dish for lunch or dinner.
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Region: Chinese