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Garlicky Pork-And-Asparagus Pancakes

Make Garlicky Pork-And-Asparagus Pancakes at home with All Purpose Flour, Sugar, Salt, and Pepper. Serves 4. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 1/3 cup
• 4 tsp
• 1/4 tsp
• 1/4 tsp

Method (preview)

1. 1

   Peeled and cut into - moderately fine julienne 2 tb Vegetable oil

2. 2

   DIPPING SAUCE------------------------------- 1 1" cube ginger

3. 3

   SIFT THE FLOUR, SALT, PEPPER and 2 teaspoons of the sugar into a large bowl.

4. 4

   Make a well in the center and pour the eggs into it.

5. 5

   Stir just enough to combine the ingredients.

6. 6

   In a medium skillet set over moderate heat, stir-fry the pork, scallions, and two-thirds of the garlic in the sesame oil for 8-to-10 minutes, until the pork is no longer pink; do not brown the meat.

7. 7

   Add the asparagus, toss for 1-or-2 minutes over moderate heat, then allow the mixture to cool to room temperature.

8. 8

   In a separate bowl, combine the remaining ingredients, except the vegetable oil, to make a dipping sauce.

9. 9

   When the pork mixture is cool, stir it into the reserved batter.

10. 10

    Heat the vegetable oil in a large skillet over moderately high heat until ripples show on the skillet bottom.

11. 11

    Half fill a 1/4-cup measuring cup with the batter and drop the batter into the hot oil, evening up the ragged edges of the pancake.

12. 12

    Add 3 more pancakes to the skillet, smoothing the edges as before, and brown them for 1-to-1 1/2 minutes per side.

13. 13

    Drain them on paper towels, then keep them warm on an uncovered platter in a 250F oven.

14. 14

    Fry the rest of the pancakes, adding more vegetable oil to the skillet if needed.

15. 15

    Serve the pancakes hot with the dipping sauce.