Best Japanese Rolled Pork With Plums Coriander Soy Sauce And Spring Onions Recipes

Japanese Spring Rolls image

Provided by Sackville

Categories Pork

Time 1h25m

Yield 20 spring rolls

Number Of Ingredients 11

300 g ground pork
2 tablespoons soy sauce
1/4 teaspoon pepper
1 teaspoon sugar
1 tablespoon sake or 1 tablespoon dry sherry
1 egg, beaten
2 teaspoons sesame oil
300 g finely grated cabbage
4 spring onions, finely chopped
20 -25 egg roll wraps (I use Blue Dragon brand)
1 tablespoon vegetable oil

Steps:

Mix the pork, soy sauce, pepper, sugar, sake, egg, sesame oil, cabbage and green onions in a bowl.
Refrigerate for one hour.
Take a wrapper and prepare according to instructions (mine require soaking for 20 seconds) until soft and pliable.
Take a bit of pork and roll it into a ball, about the size of a golf ball or just slightly smaller.
Put it in the centre of the wrapper and fold the wrapper around until the pork is covered and you have a neat little parcel.
It may flatten out into little patties as you fold the wrapping around the pork.
Continue until all the wrappers are filled.
Heat the oil in a non-stick frying pan.
Fry the spring rolls until they are brown and crispy on both sides.
Serve immediately, with some soy sauce mixed with chilli oil for dipping in.

Nutrition Facts : Calories 153.8, Fat 5, SaturatedFat 1.5, Cholesterol 23, Sodium 298.7, Carbohydrate 20, Fiber 1.1, Sugar 0.8, Protein 6.4

Stir-Fried Pork in Plum and Soy Sauce image

Provided by The Flying Chef

Categories Pork

Time 35m

Yield 4 serving(s)

Number Of Ingredients 13

2 tablespoons peanut oil, divided use
600 g pork fillets, sliced in thin strips
1 brown onion, sliced thickly
3 garlic cloves, crushed
1 teaspoon fresh grated gingerroot
1 small red pepper, sliced
1 small yellow pepper, sliced
200 g asparagus, trimmed
100 g sugar snap peas, trimmed
200 g bean sprouts
2 tablespoons light soy sauce
1/2 cup plum sauce, I use sharwood's plum sauce with a hint of ginger
1 tablespoon hoisin sauce, I use blue dragon brand

Steps:

Heat 1 Tablespoon oil in a wok and stir-fry pork, in batches, until browned, remove from wok and set to one side.
Heat remaining oil in wok, add onion, garlic and ginger, stir-fry 1 Minute.
Add red and yellow peppers stir-fry 1 minute, add soy sauce, return pork to pan, stir-fry until peppers start to soften.
Add asparagus, peas, sprouts, plum and hoi sin sauces, stir-fry until remaining veg are just tender, you still want a nice crunch.
Cooking time will be longer if not using a wok.
To Serve: Either serve as is for low carb or serve over jasmine rice.

Nutrition Facts : Calories 403.7, Fat 14.1, SaturatedFat 3.5, Cholesterol 94.6, Sodium 861.8, Carbohydrate 33.3, Fiber 4.4, Sugar 6.4, Protein 37.3