GARLICKY PORK-AND-ASPARAGUS PANCAKES

Servings: 4
Ingredients:

1/3 c  Sifted all-purpose flour
4 ts Sugar
1/4 ts Salt
1/4 ts Pepper
5 lg Eggs; beaten until frothy
1/2 lb Ground pork shoulder
6 md Scallions; trimmed
- sliced thin
- (include some green tops)
3 lg Garlic cloves
- peeled and minced
2 ts Oriental sesame oil
1/2 lb Tender young asparagus
-trimmed of coarse stem ends
- peeled and cut into
- moderately fine julienne
2 tb Vegetable oil

——————————-DIPPING SAUCE——————————-
1 1′ cube ginger
- peeled and minced
1/3 c Soy sauce
1 tb Cider vinegar
1 tb Mirin (sweet rice wine)
1 ts 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,
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. Add the asparagus, toss for 1-or-2 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 1/4-cup 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 1-to-1 1/2 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.

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