Main Dish | The Logrus

Ingredients

• Rinse and pick over the beans
• Cook them in 4 cups of water for 1-2 hours until beans are grown to their full size and tender
• Combine the turkey, onions and garlic in a skillet and sear until the meat is lightly browned
• Transfer this mixture to a large pot, add the remaining ingredients, and bring to a boil. Reduce the heat and simmer for 1 hour
• Sprinkle the prawns with the mixed chili powder, cayenne pepper, garlic powder and kosher salt
• Saute the prawns in 1/2 tbs butter
• Combine the tomato sauce, diced tomatoes, basil, oregano, thyme, garlic, half the salt, and half the onion. Simmer over low heat for at least 30 minutes
• An overnight brine ensures that these chops are incredibly tender
• The jelly provides a sweet flavor which permeates really well into the fatty areas
• Combine water, sugar, and yeast. Let sit until the yeast is bubbling
• Stir in one cup of flour, then the olive oil and salt. Add another 4 1/2 c flour, mixing with a large spoon until the dough comes away from the sides of the bowl and holds together
• Heat the wok to a good, hot wok temperature; the highest setting on your stovetop, or like I do, over the grill outside
• Put the vegetable oil in the wok and get it hot
• Add the garlic and toss until fragrant
• Add dou miao and salt in batches; let dou miao wilt slightly before adding more
• As moisture from the leaves evaporates, add water if necessary