Wednesday 29 August
Last Saturday Holt bought a big
hank of green and purple longbeans at the Farmers' Market, and as we
spitballed for ideas on how to cook them, Barbara came up with the (over-)
ingenious idea of disguising them as spaghetti, to be served with
Chinese-flavored meatballs.
But first, of course, Dora had to
explore the longbeans thoroughly, to see if they offered any prospect of
entertainment.
Once we'd rescued them, we seared
and simmered the longbeans in our wok, much as we had when we'd made them before, just adding some slices of fresh green Thai chile that David Warda had slipped to us
instead of our dried red chiles.
In the meantime, we'd been putting
together a batch of pork meatballs: a pound of ground pork, mixed with a
Tablespoon of soy sauce, two teaspoons of
shao xing wine, a Tablespoon of sesame oil, one beaten egg, a clove of
minced garlic and a 2 Tablespoons of chopped garlic chives. This got rolled with wet hands into sixteen
little meatballs, and fried in deepish oil in a skillet.
When the longbeans were tender, we
set them aside. We made sure there was
still a generous amount of broth and seasoning in the wok, fished out the
meatballs from the oil, and added them to the wok to poach until they were done
through.
After that, it was all
manipulation. Put the beans on top of
the meatballs until they rewarmed, then arranged them like spaghetti in our
Chinese platter. The meatballs went in a
mound in the center of the beans, and then we whisked up a little cornstarch in
water and used it to thicken the remaining liquid in the wok to make a sauce. For once, thickening the sauce made sense,
and as you can see, the illusion of spaghetti and meatballs was pretty good.
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