One day I was talking to Duchess from the Duchess O Kitchen blog. As usual we are both foodies and I told her I love Chinese food. Also Don the Barbecue King is fond of Chinese food too as well. Dutches asked me do I know of any Chinese recipes with sauce. I said I have to come up with some. I do not want to leave people out really because some do not like broccoli. I just decided there is going to be a choice of vegetables after all.
Choice of vegetables are:
Besides brocoli you can use 1 can of baby corn because It is hard to get them fresh. I do not like canned vegetables at all and if using drain and rinse very well before using, 1 Chinese eggplant, 5 fresh carrots or 1/2 of a bag of baby carrots or 1 small bag of frozen carrots, 1 small head of broccoli or cauliflower or 1 small bag of frozen, 1 fresh bunch of spinach that has been picked and washed, add 1 drop of dish soap and rince very well using lots of water in a colander or 1 small bag of frozen. 1 kg or 1 lb of green beans or 1 small bag of frozen, 1 kg or 1 lb of fresh bean sprouts, water chestnuts or bamboo shoots if not use 1 can and drain and rinse. The canned is the last resort if frozen or fresh is not available, 1 fresh head of bok choy or nappa cabbage, 1 kg or lb of Brussles sprouts. Make sure the meat and vegetables are cut in to small pieces.
Choices of meat are:
1 kg or 1 lb of goat, lamb beef, chicken, veal, fish or shrimp.
One thing I have to win Mr. Riaz over about that eventually. He did enjoy the dinner tonight though. In my wok on high heat I added 1/4 of a cup of either corn oil, peanut oil, or canola oil, 1 tbs of sesame oil.
I cooked my choice of vegetables of choice first which was broccoli. I had a taste for this vegetable because it is one of my favorites. I added the cooked broccoli to the pot also vegetables makes their own water so it really isn’t a need to add water at this point. I added them to the pot when finished. I also wanted goat because I wanted something different. I left it unseasoned until the last minute. I added 1 pinch of Shan meat tenderizer to the goat because it was kind of tough. You can also add 2 small pieces of green papaya and make a paste by using 1/4 cup of water for ease of blending then add this to either goat, lamb, beef and veal.
I added 4 cups of water to the wok and turned the flame to low and covered once again like I did for the vegetables and cooked it for 40 minutes. The time for cooking meat like veal, goat, lamb and beef are between 40 minutes to an hour while chicken takes about 15 to 20 and fish and shrimp takes about 10 minutes or less. If using fish please fry first so it doesn’t scatter until it is done.
Sometimes you have to pressure cook really tough meat if you are in a hurry for 30 minutes after the safety valve pops up then let pressure escape when done and do not forget to add 5 cups of water. Do not throw the stock because you need this for gravy later on.
Now for seasoning you will need to use the wok one final time. Add 1 bunch of green onion, 6 cloves of garlic, 1 medium piece of ginger washed peeled and chopped. I added another 3 tbs of corn oil, 2 tsp of sesame oil and fried until the rawness went away. Add 1 pinch each of red chili powder and curry powder, turbinado sugar was added and I stirred. I added tsp of rice vinegar.
The optionals are: either or 1 tbs of tamari, light or dark soy sauce, or panzu sauce, stir fry sauce, oyster sauce or peanut sauce.
My choice of optionals were the tamari sauce, oyster sauce and stir fry sauce. Hold it we are not done yet. Take 1 tbs of cornstarch and add it to a ceral bowl add 1 cup of water if you are using stock if you pressure cooked the tough meat. If you are not using stock for an example if you have fried your meat of choice or cooked fish or shrimp add 4 cups of water and make a slurry and add it to the wok. It may look kind of white at first but be patient because it will thicken up and change color and become brown because of the seasoning. This is the last to be added to the pot along with the cooked meat and vegetables of choice. Mix, cover and let stand for 10 minutes to allow flavors to mingle.
This is enjoyed with any type of noodle of choice. What I mean is the type you get in Asian stores and this is where you get these items or the ethnic isles in the store like Cermac and Jewel here in Chicago. Please let me know in the comments which stores are in your area. It is also eaten with rice of choice and garnish with 1 pinch of either white or black sesame seeds or you can mix them too, this too is optional. I was so hungry I forgot to add.
I am going to post other pictures from this recipe only on my Instagram page so be on the lookout.
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