Korean Pears with Snow Fungus Soup
Ingredients:
1 Korean Pear
1.5 sups Snow Fungus
4 Sweet Preserved Plum
1.5 tbsp Rock Sugar
1 tsp Goji (Wolfberry)
8 Dried Red Dates(Jujube)
500 ml water
Preparation:
1. Peel, core, and cut the Korean pears into 2-inch cubes. Wrap and tie the pear skin together for use.
2. Trim the snow fungus to remove the yellow bits, tear into small pieces.
3. Pour 500ml water in the pot, add snow fungus, and bring to a boil. Over a high heat, place the pear skin, pears, dried red dates, sweet preserved plum, goji, rock sugar into the pot, and bring to a boil. Reduce heat and simmer for 15 minutes until the soup becomes condensed.
4. Turn off heat and serve hot or warm.
Enjoy!
Beef Stir Fry with Korean Pear Marinade
Ingredients:
1 cup Beef
2 tbsp Cook Oil
2 tbsp Ginger slices
2 tbsp Scallions
1/2 tbsp Oyster Sauce
1/2 cup Red Pepper, sliced
1 tbsp Sesame Oil
Beef marinade :
1 Korean pear
1/2 tbsp Garlic, minced
1/2 tbsp Ginger, minced
2.5 tbsp Soy Sauce
1 Egg
2 tbsp Corn Starch
Preparation:
1. Peel the Korean pear, cut into small pieces, and put them into the blender. Blend it into puree.
2. Add the pear puree, ginger, garlic, shallot, and soy sauce to a large mixing bowl.
3. Cut the beef into strips, and add them to the pear puree mixing bowl. Add 1 egg, corn starch, and mix well. Marinate for 1 hour.
4. In a hot skillet, add cooking oil and the marinated beef, and stir-fry until medium-well(70% cooked). Pour it out to a plate.
5. In the same skillet, stir in ginger and scallions, and cook until fragrant. Add beef, oyster sauce, and stir fry for 15 seconds. Sprinkle the red pepper and drizzle sesame oil on top. Ready to serve.
Enjoy!
