Friday, May 6, 2011

Turnip, Pork Soup (Cook Like A Wok Star 3.0)

Turnip, Chinese Mushroom, Pork Soup. I had with a little red rice.

While making this Turnip, Chinese Mushroom and Pork Soup, the smells and all the tasting was such a tease! I couldn't stop diving into it and had an early lunch! Today's 'thought process' and part of Cook Like A Wok Star series was how to use the same ingredients to make a soup and also a stew! I even videotaped some of this and I'm learning how to edit and piece it together. I'll let you know when I upload to youtube, don't laugh at my attempt, at least I'm trying.

I'm very excited to be invited to join #LetsLunch, a group of wonderful food bloggers I met through twitter! You can see my twitter feed in the sidebar. Someone thinks up a category and everyone goes off and creates a dish, take photos and writes a blog post and link to each other. Today's liquid lunch is a tribute to @geokaren who's had to have surgery and wasn't able to eat solids. Keep checking back for the latest updates at the bottom of this post!

I love using my cast iron wok to stir fry my veggies and meat prior to transferring to a claypot to make soup! This wok is the best material for getting the veggies crunchy and also to sear the marinaded sliced pork shoulder. Because I don't teach using 'recipes', this is a very rough guideline to the ingredients and seasonings I used. I'll be using these same ingredients to make a stew right after posting this, so I hope you'll come back for that.

Korean turnip, Chinese mushrooms rehydrating, carrots, ginger, garlic, scallions
Leave chopped veggies on cutting board. I added in onions.
Chicken broth, tamari, sherry & pepper seasonings to flavor the soup.
TSPC: tamari, sherry, pepper, cornstarch to marinade sliced pork shoulder
4 basic seasonings I use to marinade protein or make sauce.
Stir fry veggies in my cast iron wok with a little oil, garlic, ginger.
Frying your veggies first saves you a cleanup step!
Stir fry pork with a little oil and garlic, ginger in my cast iron wok.
Add pork to claypot, done!

Do visit these other fabulous bloggers and their liquid lunches:
(I took the liberty of copying this list from Cheryl's list!)

Cheryl's Miso Bacon Corn Chowder at A Tiger in the Kitchen. Congratulations to Cheryl on her recent book, A Memoir of Food and Family!

Caitlin‘s Spring Greens Soup with Homemade Baguette at Caitlin Shetterly

Ellise‘s Cucumber-Avocado Gazpacho at Cowgirl Chef

Linda‘s Crack Pie-Inspired Shake at Free Range Cookies

Mai‘s Peanut Butter-Espresso Smoothie at Cooking in The Fruit Bowl

Rashda‘s Spring Pea & Mint Soup at Hot Curries & Cold Beer

Steff‘s Gazpacho at The Kitchen Trials

3 comments:

  1. I lovelovelove the step by step pictures -- I adore Asian pork stews and can't wait to try yours out. I grew up loving my mom's turnip soups, too. This made me wish she were here this weekend to make a pot for me! Welcome to Let's Lunch...and thanks for the book congrats! xx

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  2. Thank you Eleanor! We will attempt to cook this as soon as your wok arrives...Looks so yummy!
    -Brett and Lyn.

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  3. I just want to grab a fork and dig in.

    Papacheong
    http://home-cook-dishes-for-family.blogspot.com/

    ReplyDelete

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