The Nasty Bits: Frankenstein'S Frog, Stir-Fried Rec

Name: The Nasty Bits: Frankenstein'S Frog, Stir-Fried Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups oil for; 2 frogs, skinned and gutted, or a dozen frog legs; 1 teaspoon Shaoxing rice wine or sake; 2 teaspoons cornstarch; 1 egg white; 1/2 teaspoon salt; A pinch of ground white pepper; 2 tablespoons of lard, or more vegetable oil; 2 medium-sized bell peppers, cut into 1/4 inch long slices; 1 tablespoon fermented black beans, crushed slightly; 1 green onion, sliced into 2-inch segments; 1/2 inch section of ginger, thinly sliced; 3 cloves garlic, crushed; 1 jalapeno pepper, thinly sliced; 1 teaspoon salt, or to taste; 1/4 cup stock, chicken or vegetable; 2 teaspoons starch; 2 teaspoons cold water; 1/2 teaspoon fermented black beans, chopped finely

Servings: persons

2 cups oil for
2 frogs, skinned and gutted, or a dozen frog legs
1 teaspoon Shaoxing rice wine or sake
2 teaspoons cornstarch
1 egg white
1/2 teaspoon salt
A pinch of ground white pepper
2 tablespoons of lard, or more vegetable oil
2 medium-sized bell peppers, cut into 1/4 inch long slices
1 tablespoon fermented black beans, crushed slightly
1 green onion, sliced into 2-inch segments
1/2 inch section of ginger, thinly sliced
3 cloves garlic, crushed
1 jalapeno pepper, thinly sliced
1 teaspoon salt, or to taste
1/4 cup stock, chicken or vegetable
2 teaspoons starch
2 teaspoons cold water
1/2 teaspoon fermented black beans, chopped finely

1
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.
2
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. Add the frog sections and mix gently so that each piece is coated in the marinade. Let stand for at least 30 minutes, or preferably for several hours in the refrigerator.
3
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.
4
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. 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.
5
Add the garlic, ginger, green onion, and fermented black beans. Stir-fry for about 10 to 20 seconds, until the garlic is lightly browned.
6
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.
7
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. 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. Serve immediately.

1254

kcal

Calories

131

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 2 cups oil for, 2 frogs, skinned and gutted, or a dozen frog legs, 1 teaspoon Shaoxing rice wine or sake, 2 teaspoons cornstarch, and more.

Yes, The Nasty Bits: Frankenstein'S Frog, Stir-Fried Recipe falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

The Nasty Bits: Frankenstein'S Frog, Stir-Fried Recipe

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions