Stir-fried pork intestines and pickled vegetables is a familiar dish in many Vietnamese families’ meals, especially on chilly days or simple yet cozy dinners. However, many people are turned off by the bitterness, rawness, or toughness of the intestines in this dish.
Why Do Stir-fried Intestines and Pickled Vegetables Often Turn Bitter and Tough?
Pork intestines, especially the small intestines, can retain their distinctive odor and bitter substances if not cleaned properly. Pickled vegetables, when over-fermented or undercooked, may also contribute to a sharp and overly acidic taste. Moreover, improper seasoning can turn this dish into a culinary disaster.
Ginger – The “Savior” Ingredient for Stir-fried Intestines and Pickled Vegetables
Ginger not only effectively eliminates the raw smell and cleans the intestines but also helps neutralize the sourness of the pickled vegetables while maintaining the crispness and distinctive aroma of the dish. Additionally, ginger has a warming effect and aids digestion, making it an ideal companion for offal dishes.
How to Make Delicious and Crisp Stir-fried Intestines and Pickled Vegetables Without Bitterness
Here are the ingredients you’ll need:
- 300g small intestines (or large intestines, according to preference)
- 200g pickled mustard greens
- 1 knob of fresh ginger
- 1 shallot
- Garlic, scallions, and chili peppers (optional, to taste)
- Seasonings: fish sauce, salt, MSG, pepper, and cooking oil
Step-by-Step Guide:
Step 1: Prepare the Intestines
- Wash the small intestines with salt, then thoroughly rub them with lemon juice or a mixture of vinegar and crushed ginger to eliminate any unpleasant odors.
- Rinse again with hot water containing a pinch of salt to tighten the intestines, followed by a final rinse in cold water.
- Use a skewer or a straw to push out any remaining impurities inside the small intestines.
- Blanch the intestines with a few slices of ginger and crushed shallots, then drain and cut into bite-sized pieces.
Step 2: Prepare the Pickled Vegetables and Spices
- Squeeze the excess liquid from the pickled mustard greens; you may rinse them briefly if they are too sour.
- Slice or mince the ginger, and finely chop the shallots and garlic.
- Cut the scallions into sections and slice the chili peppers (if using).
Step 3: Stir-fry the Intestines
- In a hot pan, sauté the shallots, garlic, and ginger in oil until fragrant.
- Add the intestines and quickly stir-fry over high heat, seasoning with fish sauce and pepper.
- Once the intestines are slightly cooked but still crisp, remove them from the pan and set them aside (avoid overcooking to prevent toughness).
Step 4: Stir-fry the Pickled Vegetables
- Using the same pan, add a little more oil and stir-fry the pickled vegetables until they are slightly wilted; season to taste.
- Finally, return the intestines to the pan and stir-fry together for about 2-3 minutes.
- Garnish with scallions and chili peppers, give it a final toss, and turn off the heat.
The Final Product:
The stir-fried intestines and pickled vegetables will emanate a delightful aroma from the ginger. The vegetables will be perfectly tangy, and the intestines will be crisp and tender, free from any bitterness or unpleasant odors. Even if you’re a novice cook, following these steps and including ginger from the very beginning will guarantee a mouthwatering dish that will impress your family.
- For a heartier dish, you can add some of the intestine blanching liquid when stir-frying the vegetables.
- Choose small intestines that are pinkish-white and show no signs of bruising or yellowing. Fresh intestines will feel elastic when pressed.
In conclusion, with just a small knob of ginger, you can transform this everyday dish into a mouthwatering, crisp, and odorless delicacy that everyone will love. Even if you’re not a confident cook, following these simple steps will ensure a delicious meal that will have your family asking for more!
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