Stuffed Frog Legs with Ham and Bamboo Shoots

Name: Stuffed Frog Legs with Ham and Bamboo Shoots
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Ingredients: 350 g frog legs; 10 g Shaoxing wine; 30 g cooked lean ham (cut into strips); 5 g cornstarch; 200 g Chinese greens; 10 g cornstarch slurry; 30 g cooked fresh bamboo shoots (cut into strips); 100 g light stock; 0.5 g minced garlic; 2.5 g ginger slices (5 pieces); 35 g seasoning sauce; 0.5 g sesame oil; 1 g fine salt; 500 g cooked pork lard (about 60 g consumed); 0.05 g ground white pepper

A classic Guangdong specialty featuring deboned frog legs stuffed with strips of ham and bamboo shoot, then stir-fried with a thickened sauce.

40 min

Easy

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Stuffed Frog Legs with Ham and Bamboo Shoots

Ingredients

frog legs 350 g

Shaoxing wine 10 g

cooked lean ham (cut into strips) 30 g

cornstarch 5 g

Chinese greens 200 g

cornstarch slurry 10 g

cooked fresh bamboo shoots (cut into strips) 30 g

light stock 100 g

minced garlic 0.5 g

ginger slices (5 pieces) 2.5 g

seasoning sauce 35 g

sesame oil 0.5 g

fine salt 1 g

cooked pork lard (about 60 g consumed) 500 g

ground white pepper 0.05 g

Instructions

Prepare the ingredients

First remove the long bone from the frog legs, then mix with cornstarch. Cut the ham and bamboo shoots into strips, each about 2.5 cm long, 0.5 cm wide at one end and 0.2 cm wide at the other end.

Mix the sauce

Combine the seasoning sauce, ground white pepper, sesame oil, and cornstarch slurry to make a sauce.

Thread the bamboo shoots

Blanch the bamboo shoot strips in boiling water for about 1 minute, remove and pat dry with a clean towel. Then thread one strip of ham and one strip of bamboo shoot through each frog leg.

Blanch the frog legs

Place the stuffed frog legs in a pot of boiling water for about 30 seconds until about 70% cooked, remove and drain.

Stir-fry the greens

Heat a wok over medium heat, add 20 g of cooked pork lard, then add the Chinese greens, fine salt, and light stock. Stir-fry until nearly done, then pour into a colander to drain.

Final stir-fry

Clean the wok and place it over medium heat. Swirl a little oil around the inside of the wok, then pour the oil back into its basin. Add 500 g of oil and heat to about 120 °C. Add the frog legs and pass through the oil for about 30 seconds until just cooked, then pour into a strainer to drain the oil. Return the wok to the heat, add the ginger, garlic, and frog legs, splash with Shaoxing wine, thicken with the sauce, add the greens, drizzle with 15 g of cooked pork lard, quickly toss together, and plate up to serve.