12 August 2008

Olympic Minorities and a Recipe

I've been thoroughly enjoying the Olympics, especially the Opening Ceremony. That was spectacular. I wasn't surprised, and therefore not disappointed, that Han culture and history were emphasized, but at least I don't have to focus on that part of China here.

Here's a recipe from the Miao/Hmong people of southeast Asia. Miao is the official name in China; it's not a very nice term to use in the rest of Southeast Asia. There is a reasonably large Hmong population in the US and Canada and there is quite a lot of diversity among the Hmong.

Pork with Corn and Chiles

1/3 lb pork loin, sliced thinly into small pieces
3 cups corn, from about 4 ears of corn, or good-quality frozen corn
1 T oil
2 tsp minced garlic
1/4 tsp ground Sichuan pepper
2 red cayenne chiles, sliced (I used my own dried ones, crushed)
1 tsp salt

Heat a wok over high heat and add the oil. When it's hot, add the garlic and stir fry for a minute, then add the pork and Sichuan pepper and stir fry for a few minutes, then add the chiles and half the salt and stir-fry till the pork has changed color all over. Add the corn and the rest of the salt and stir fry till the corn is cooked, about 3-4 minutes. Serve hot or at room temperature, with rice.

This is from Beyond the Great Wall.

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