recipe 
yields
4 servings
2 whole bullfrogs, skinned and chopped into 1-inch pieces (or 2 cups frog meat)
½ teaspoon salt
½ teaspoon cornstarch
½ teaspoon ground white pepper
2 teaspoons Chinese cooking wine (available at Asian markets)
1 cup vegetable oil
1 cup Hot Pot Sauce (green peppercorn sauce, available at Asian markets)
6 cups hot water, separated
1 head baby bok choy, quartered lengthwise
1 handful king oyster mushrooms, sliced
1 handful sweet potato vermicelli (presoaked in water to soften)
1 tablespoon cornstarch mixed with water to make ¼ cup liquid,
1 cup whole dried green peppercorns
ingredients
steps
- In a small metal bowl, combine frog meat with salt, cornstarch, white pepper, and cooking wine. Mix well and set aside.
- Working with a preheated wok, coat wok with a splash of oil, then add remaining oil and heat. Pour frog meat mixture into wok and cook until about 80 percent done, about 1 minute. Transfer cooked frog meat to metal strainer. Filter out and reserve remaining oil.
- Coat heated wok with ½ cup reserved hot oil. Add green peppercorn sauce and 4 cups hot water and bring to a rolling boil.
- Meanwhile, coat another wok or sauté pan lightly with reserved oil. Add baby bok choy, mushrooms, vermicelli, and remaining 2 cups hot water. Cook until tender, about 2 minutes.
- Strain and pour into large serving bowl (big enough to hold about 1 quart of liquid).
- Return to the wok with the green peppercorn sauce. Add frog meat and cornstarch mixture, combine thoroughly, and cook until frog is fully cooked, about 1 minute.
- Pour frog mixture over vegetables and vermicelli. Add ½ cup reserved hot oil to wok. Add whole green peppercorns and mix thoroughly. Pour over finished dish. Serve immediately.
Date Published: 03.16.15
