Recipe - Garlicky Pork-And-Asparagus Pancakes

1/3 cup Sifted allpurpose flour
4 teaspoon Sugar
One fourth teaspoon Salt
One fourth teaspoon Pepper
5 lg Eggs; beaten until frothy
One half pound Ground pork shoulder
6 md Scallions; trimmed
cut or sliced up thin
(include some green tops)
3 lg Garlic cloves
peeled and minced
2 teaspoon Oriental sesame oil
One half pound Tender young asparagus
trimmed of coarse stem ends
peeled and cut into
moderately fine julienne
2 tablespoon Vegetable oil

DIPPING SAUCE
1 1" cube ginger
peeled and minced
1/3 cup Soy sauce
1 tablespoon Cider vinegar
1 tablespoon Mirin (sweet rice wine)
1 teaspoon Hot sesame oil

SIFT THE FLOUR, SALT, PEPPER and 2 teaspoons of the sugar into a large
bowl. Make a well in the center and pour the eggs into it. Stir just enough
to combine the ingredients. In a medium skillet set over moderate heat,
stirfry the pork, scallions, and twothirds of the garlic in the sesame
oil for 8to10 minutes, until the pork is no longer pink; do not brown the
meat. Add the asparagus, toss for 1or2 minutes over moderate heat, then
allow the mixture to cool to room temperature. In a separate bowl, combine
the remaining ingredients, except the vegetable oil, to make a dipping
sauce. When the pork mixture is cool, stir it into the reserved batter.
Heat the vegetable oil in a large skillet over moderately high heat until
ripples show on the skillet bottom. Half fill a 1/4cup measuring cup with
the batter and drop the batter into the hot oil, evening up the ragged
edges of the pancake. Add 3 more pancakes to the skillet, smoothing the
edges as before, and brown them for 1to1 One half minutes per side. Drain them
on paper towels, then keep them warm on an uncovered platter in a 250F
oven. Fry the rest of the pancakes, adding more vegetable oil to the
skillet if needed. Serve the pancakes hot with the dipping sauce.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini