MMMMM----- Recipe via Meal-Master (tm) v8.05
  
       Title: GARLICKY PORK-AND-ASPARAGUS PANCAKES
  Categories: Breakfast
       Yield: 4 Servings
  
    0.33 c  Sifted all-purpose flour
    4.00 ts Sugar
    0.25 ts Salt
    0.25 ts Pepper
    5.00 lg Eggs; beaten until frothy
    0.50 lb Ground pork shoulder
    6.00 md Scallions; trimmed
            - sliced thin
            - (include some green tops)
    3.00 lg Garlic cloves
            - peeled and minced
    2.00 ts Oriental sesame oil
    0.50 lb Tender young asparagus
            -trimmed of coarse stem ends
            - peeled and cut into
            - moderately fine julienne
    2.00 tb Vegetable oil
 
 MMMMM-----------------------DIPPING SAUCE----------------------------
    1.00    1 cube ginger
            - peeled and minced
    0.33 c  Soy sauce
    1.00 tb Cider vinegar
    1.00 tb Mirin (sweet rice wine)
    1.00 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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