Ingredients:
For pork marrow
- 1/2 cup pork marrow, about 1/2 lb (250 g);
- 1/2 lb (250 g) king mushrooms or white mushrooms;
- 1 16 oz (500 g) can white asparagus;
- 1 teaspoon ginger juice;
- 1/2 teaspoon Chinese white wine, can be substituted with white wine;
- 1/2 tablespoon finely julienne ginger;
- Sea salt, adjust to taste.
For thickening sauce
- 1/2 teaspoon cornstarch;
- 1/4 teaspoon cane sugar;
1/4 cup (60 ml) water;
1/2 teaspoon liquid aminos (a healthier version of soy sauce or soy sauce;
- 1 teaspoon dark soy sauce.
Recipe:
Serving for 2
- Clean pork marrow, it might have broken bone;
- Split the membrane with a pair of scissors;
- Get the bone marrow out;
- Wrap in paper towel to dry;
- Add ginger juice and rice wine;
- Steam for 5 - 7 minutes, set aside;
- Slice king mushrooms to 1/4” (3/4 cm) thick;
- Add 1 tablespoon vegetable oil to a sauté pan/wok over medium heat;
- Sear mushrooms to soft and brown edges;
- Take them out and set aside;
- Turn heat off and stir in white asparagus;
- Take them out and set aside;
- Add 1/2 tablespoon vegetable oil;
- Sauté pork bone marrow;
- Add well-stirred thickening sauce;
- It is done when comes back to a boil;
- Add vegetables back;
- Plate and serve hot with rice.