Ming Tsai

Recipes

Directions

In a medium cast iron skillet over medium-high heat, add 1 tablespoon of oil, the garlic, ginger, lemongrass and 2 tablespoons of red onion, and sauté for 30 seconds to 1 minute until the aroma is apparent. Add the pine nuts and the mushrooms and sauté for an additional 3 minutes until the mixture is lightly browned.

Transfer the mixture to a large plate and spread in a thin layer to cool faster. In a large bowl, combine the cooled mixture with the meat and house rice and season. Cook a small patty in a hot pan to check the seasoning and adjust if necessary.

Form the mixture into 4 sausage patties about 1-inch thick and 4-inches in diameter. In the same skillet over medium-high heat, add the remaining oil. Season the patties on both sides and cook until meat is cooked through and exterior is browned, about 4-5 minutes. If the patties are starting to darken but not fully cooked, cover the pan with a lid to ensure even cooking.

Meanwhile, in boiling salted water, blanch the snow peas about1 ½  minutes then shock in an ice bath. Halve the snow peas, lengthwise.  Zest one half of an orange, then cut supremes (segments) from both oranges and squeeze the juice from their rinds into a large bowl. To the same bowl add the blanched snow peas and remaining red onion. Slap the Thai basil between both hands and add to the mixture with the olive oil and orange segments. Season with salt and pepper and toss gently to combine.

To plate: Plate the salad first and top with the sausage patties. Tip the salad mixing bowl to one side to spoon some of the vinaigrette off the bottom and drizzle on the patties and the salad.