Braised Asian vegetables with Kung Pao meat sauce
Ingredients:
Sauce:
- 1 1/2c low-sodium chicken or vegetable broth
- 2T dry sherry or rice wine
- 2T hoisin sauce
- 2T oyster sauce
- 2t soy sauce
- 4t black rice vinegar or plain rice vinegar
- 3t cornstarch
- 12 small whole dried red chilies (pref. serrano)
- 1 lb ground pork (or other meat as preferred)
- 1 egg
- 1 inch ginger, minced
- 6 medium cloves garlic, minced
- 4T peanut oil
- 4t toasted sesame oil
- 1 can sliced water chestnuts (14oz)
- 1 carrot, sliced
- 1 head chinese cabbage (bok choi), chopped
- 1 medium green bell pepper, diced
- 1 medium red bell pepper, diced
- 1 stalk celery, sliced.
- 1 can baby corn (14 oz)
- 1 can bamboo shoots (14oz)
- 1 container bean sprouts
- 1 container straw mushrooms (can substitute ordinary ones), sliced
- 1/2c unsalted roasted peanuts
- 6 medium scallions
- Mix the sauce ingredients in a large bowl.
- In another bowl, put the ground pork and break an egg over it. Work the egg into the meat with your hands until evenly mixed. Form the mixture into a few patties.
- Put the patties into the sauce and allow to marinate for ten minutes or more.
- In a wok or stir fry pan, add about a third of each oil, heat to medium, then add the ginger and garlic and fry, stirring, until they begin to become fragrant.
- Turn the heat to high, add the meat, and stir fry, breaking up the patties, until the ground meat is evenly seared and beginning to brown.
- Remove the meat from the pan and set aside.
- Add the rest of the oil to the pan.
- Still on high, add the vegetables and fry until they are seared and beginning to brown.
- Turn the heat to low, add the meat and the sauce, and simmer, stirring occasionally, until the sauce has thickened to the desired consistency.
- Add the peanuts and cook for another minute or two.
- Serve over rice, garnished with a sprinkling of scallions.
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