The Nasty Bits: Frankenstein's Frog, Stir-Fried

Name: The Nasty Bits: Frankenstein's Frog, Stir-Fried
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 2 mediums bell peppers, cut into 1/4 inch long slices; 2 teaspoons starch; 2 teaspoons cornstarch; 1 egg white; 1 teaspoons fermented black beans, chopped finely; 2 frogs, skinned and gutted, or a dozen frog legs; 3 cloves garlic, crushed; 1 inches section of ginger, thinly sliced; 1 green onion, sliced into 2-inch segments; 1 pinch A of ground white pepper; 1 jalapeno pepper, thinly sliced; 473 milliliters oil for passing through; 1 teaspoon Shaoxing rice wine or sake; 1 teaspoon salt, or to taste; 59 milliliters stock, chicken or vegetable; 2 teaspoons cold water; 2 Tbsps lard, or more vegetable oil

Need a gluten free and dairy free side dish? The Nasty Bits: Frankenstein's Frog, Stir-Fried could be a super recipe to try. This recipe makes 4 servings with 139 calories, 2g of protein, and 11g of fat each. This recipe covers 10% of your daily requirements of vitamins and minerals. A mixture of lard, green onion, cornstarch, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

To prepare the frog: Partition the legs into the thigh and lower calves.

Cut the body cavity in two, crosswise, leaving the arms intact. Then, taking the part with the arms attached, chop the body in half to produce two identical sections. Blot with a paper towel to get rid of any excess blood, and set aside.

Equipment you will use

Paper Towels

To marinate the frog: Beat the egg white until it is frothy, and combine it with the alcohol, cornstarch, salt, and pepper in a medium-sized bowl.

Ingredients you will need

Corn Starch

Egg Whites

Alcohol

Pepper

Salt

Equipment you will use

Bowl

Add the frog sections and mix gently so that each piece is coated in the marinade.

Ingredients you will need

Marinade

Let stand for at least 30 minutes, or preferably for several hours in the refrigerator.

In your wok, pour enough oil to come up approximately 1 to 1.5 inches on the sides. Over medium high heat, bring the oil to 325 degrees. In rapid succession, slip each piece directly from the marinade into the hot oil. Cook until the meat is lightly golden brown, about two minutes, turning once after sixty seconds. Using a wide-mesh strainer, gently transfer the pieces of frog to a colander or rack to drain.

Ingredients you will need

Marinade

Meat

Cooking Oil

Equipment you will use

Sieve

Colander

Wok

Pour out all but 1 tablespoon of the oil in the wok, and add 2 tablespoons of lard. Briefly, let the wok gather more heat for ten to twenty seconds.

Ingredients you will need

Lard

Cooking Oil

Equipment you will use

Wok

Add the sliced bell peppers and jalapenos; stir-fry for two minutes until the bell peppers are still crisp but beginning to soften around the edges.

Ingredients you will need

Bell Pepper

Jalapeno Pepper

Add the garlic, ginger, green onion, and fermented black beans. Stir-fry for about 10 to 20 seconds, until the garlic is lightly browned.

Ingredients you will need

Douchi

Green Onions

Garlic

Ginger

To make the slurry: In a small bowl, dissolve the cornstarch into the water, adding the finely chopped fermented black beans at the end. Have the bowl on hand. You may need to briefly re-mix the slurry right before you use it.

Ingredients you will need

Douchi

Corn Starch

Water

Equipment you will use

Bowl

Return the pieces of frog back to the wok and pour in all of the stock. Simmer over low heat for about 10 seconds; then add the cornstarch slurry and stir it around the pan to mix it evenly with the rest of the ingredients.

Ingredients you will need

Corn Starch

Stock

Equipment you will use

Frying Pan

Wok

Let simmer gently for about 30 to 60 seconds, until the vegetables and frog are evenly coated with the stock, which will have thickened with the cornstarch slurry.

Ingredients you will need

Corn Starch

Vegetable