by AntoniaJames
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AntoniaJames's Notes:
Expand1/2 pound ground pork Ask a question about this ingredient
1/2 pound ground turkey (dark meat) Ask a question about this ingredient
2 pieces of lemongrass Ask a question about this ingredient
1/4 cup of finely chopped Chinese celery, divided + ½ cup coarsely chopped stems (for the stock) Ask a question about this ingredient
3 tablespoons of finely chopped cilantro, divided Ask a question about this ingredient
1 tablespoon of minced or grated fresh ginger + one ½” slice of garlic Ask a question about this ingredient
1 large clove of garlic, minced + 2 crushed cloves Ask a question about this ingredient
2 tablespoons soy sauce Ask a question about this ingredient
1 tablespoon mirin Ask a question about this ingredient
4 scallions, green tops only Ask a question about this ingredient
2 tablespoons of peanut or other vegetable oil for frying Ask a question about this ingredient
2 carrots, julienned Ask a question about this ingredient
1 cup of sugar snap peas or snow peas, sliced diagonally in half Ask a question about this ingredient
1 pound of fresh thin lo mein noodles (or use dried noodles, if you can’t get fresh) Ask a question about this ingredient
1 tablespoon white miso (See note below.) Ask a question about this ingredient
1 -2 tablespoons toasted sesame seeds Ask a question about this ingredient
Cut off the hard root ends of the lemongrass and finely chop the innermost portion, discarding the tough outer layers and using only the most tender pieces close to where you cut off the end. You should have about 1 tablespoon of chopped lemongrass.
Ask a question about this stepCoarsely chop what remains of the lemongrass. Put it in a stock pot with the scallion tops, the coarsely chopped Chinese celery, the crushed garlic and the slice of ginger, with about 6 cups of water. Over medium heat, bring it just to a boil and then turn it down to an active simmer, i.e, not quite a boil. Let it simmer, partially covered, while the meat marinates.
Ask a question about this stepIn a medium bowl, combine the finely chopped lemongrass with 2 tablespoons of the finely chopped Chinese celery, 1 tablespoon of the chopped cilantro, the minced ginger, the minced garlic, the soy sauce and the mirin. Stir well.
Ask a question about this stepGently pull the meat apart into small pieces and drop the pieces, a few at a time, into the bowl, using a fork carefully to combine the meat with the herb and soy marinade. Cover and refrigerate for at least an hour.
Ask a question about this stepDrain the stock into a large glass measuring cup, discarding the solids, and return the stock to the soup pot with the heat on. When it boils, blanche the carrots for two minutes, then add the snap peas for another minute. Promptly remove the vegetables from the stock with a slotted spoon.
Ask a question about this stepCook the noodles in the stock according to the instructions on the package but for about a minute less than suggested, and adding only such water as is necessary to equal the amount recommended for cooking. Reserve about 2 cups of the cooking liquid to use in making the sauce. Drain the noodles, rinsing briefly with cold water to keep them from sticking together. (I typically start this step while the meatballs are browning.)
Ask a question about this stepWhen ready to cook the meatballs, form the meat gently balls about the size of walnuts, and put them on a plate next to the stove. It helps to keep your hands wet while shaping the meatballs.
Ask a question about this stepHeat a a very large skillet for which you have a lid, then put the oil in. It will get hot very quickly. As soon as it starts to shimmer, add the meatballs and cook them for a few minutes, then turn them over and brown them on the other sides, for a total of about 5 or 6 minutes. Pour a cup of the reserved lemongrass stock (the noodle cooking liquid) in the pan and put the lid on. Simmer gently for about five minutes.
Ask a question about this stepPush the meatballs to one side. Stir the miso and the remaining reserved stock into the sauce that’s in the pan and mix to combine. (See note below.) Add more of the reserved stock if you want a bit more sauce.
Ask a question about this stepAdd the noodles and the blanched vegetables; use tongs or chopsticks to toss it all together Sprinkle on the remaining chopped Chinese celery and cilantro, and the sesame seeds, and gently toss again.
Ask a question about this stepServe in large flat bowls, arranging the meatballs on top, with plenty of cold Chinese beer to wash it down.
Ask a question about this stepEnjoy!! ;o)
Ask a question about this stepNote: Start by adding a teaspoon of miso, then taste. If you want more, add it gradually. The recipe calls for 1 tablespoon, but that's for people who really like miso. It's always possible to add more, but not to subtract, so do add it gradually, to taste. ;o)
Ask a question about this stepomigosh, lemongrass, cilantro, ginger, garlic. What could be bad? Haven't tried Chinese celery yet. This looks so good.
Thanks so much! As noted above, I have this community to thank for my introduction to Chinese celery. Since discovering it, I have been going to Chinatown on a fairly regular basis, because I can't source it anywhere else. And quite by coincidence, I'm making Mr. Hirschfeld's shredded pork lo mein with chinese celery tonight. I'll be posting a new recipe using Chinese celery sometime early next week, if not sooner, so stay tuned. ;o)
I can't wait to try this! I know my children will love it as will my husband. Thanks for such a great recipe.
Thanks! They are. The soy sauce in the meat mixture creates the nicest, sweet/salty glaze while they're cooking. ;o)
Thank you! So do we. Had a lovely "bowl" with a lemongrass, miso and coconut milk broth at Dragonfly in Ashland a few weeks ago, which of course had me experimenting with just lemongrass + miso, the day we returned. My new favorite Asian-flavors veggie stock now has lemongrass front and center. The key to this dish, of course, is not to put the miso in until after you've turned off the heat, for good. ;o)
Also, here's a hint about fresh noodles: it helps to rinse them well in cold water, if they are covered in flour (or anything else) to prevent them from sticking together, before cooking, especially when cooking them in a flavored broth. You end up with a bit less starch in the cooking liquid, but more flavor in the noodles. ;o)
Ooops, I just noticed that in my haste to meet the 9 PM PDT Thursday deadline, I typed in the ingredients list a "1/2 piece of garlic" in the line for the ginger. That should actually be a 1/2 inch piece of ginger. And if your ginger if thick, you really don't need quite that big a piece.
Thanks so much!
You're so nice. Thank you! Come over tomorrow, and I'll make them for breakfast! ;o)
This looks right up our alley! Will try soon. We love the fresh noodles as well as the Chinese celery around here.
Glad you think so! ;o)
Yum! I love that you use the remaining tough stalk of the lemongrass for the broth. I have to find a local Chinese celery source but I am definitely saving and will be making soon. Thanks for the recipe!
aj, you know what i love about this recipe? it is VERY unusual in that it reflects a focus on economic, non wasteful techniques/procedures. It's not a more typical- boil water, boil noodles, dump water..., or sinkful of pots and pans- type scenario.
Putting flavor into noodles the way you do- with both the flavored broth and the method of pre-rinsing the noodles- is so smart . And you don't include icewater baths for the blanched carrots and snow peas (because they're not necessary here!) All in all, i find this whole recipe a very very admirable work so thx for this!
Oh, in the spirit of sharing new discoveries>> Lemongrass freezes really well, in sliced or pureed form, and I just bought a bag of frozen sliced lemongrass at my chinese store. Also, in my Japanese store, i just bought a neat gadget for meatball makers. It is a hand tool- basically a 7" L x 1 1/2" W plastic mini trowel You place your meatball mixture in it, hold it over your broth or oil, and use their paddle to push off pieces to be cooked- boom, boom, boom..... Seemed like it saved a step so i invested a few dollars to try one. I think alot of chefs love hardware stores and gadget stores and the Asian products out there are often amongst the most clever and versatile !
thanks so much again!
best,
mindy