---------- Recipe via Meal-Master (tm) v8.02
  
       Title: GARLICKY PORK-AND-ASPARAGUS PANCAKES
  Categories: Breakfast
       Yield: 4 servings
  
     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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