Monday, January 17, 2011
Friday, January 14, 2011
In ziploc bag mix:
2 T. corn starch
2 T. soy sauce
(This is kind of a strange texture, but once you put the meat in it does work)
Dice 1 lb. (or so) pork or chicken and place in bag, coat well.
Heat ~2 T. oil and once hot, cook meat. When your meat is almost cooked add the following:
2 carrots diced
3 celery stalks diced
1 lg bell pepper diced
You may want to add more, this is what I did but I didn't have a pound of meat.
Continue to cook until meat is thoroughly cooked. Veggies are cooked but still a little crunchy (just like with any stir-fry). At this point I added the sauce.
Sauce: (from this website)
In a quart jar mix the following: (once in just put a lid on and shake)
1/2 cup cornstarch
1/4 cup water
1 1/2 teaspoons garlic, minced
3/4 cup sugar
1/2 cup soy sauce
1/4 cup white vinegar
14 1/2 ounces chicken broth (a can)
1/4 cup sherry or 1/4 cup white wine
I just used orange juice cause that's what I had on hand, I know it is no where near white wine or sherry, but what do you do. Also I put this in after I had the sauce warm and thick to thin it out a bit. Also it seemed a little sweet to me so next time I think I will use a little less sugar.
This made a ton of sauce so you may want to half it or just put it in a little at a time, depending on how much meat and veggies you have.
Pour sauce in with meat and veggies and cook until it thickens.
At this point I added just a squirt of Sriracha hot chili sauce and a handful or so of cashews. Stir it up and serve over rice.
Just a warning, I put in a squirt and stirred it in and tried it and I thought it could use just a bit more, well I think it gets spicier as it cooks because it ended up being pretty spicy. So start small and let it sit a few minutes before testing it. I happened to have this on hand, but I'm sure you could use red pepper flakes.
Tuesday, January 4, 2011
I was in the mood for french dip sandwiches so I looked for a good recipe and found this from Pioneer Woman. We had it on new years eve, and it was waaaaay good. Not what you are use to in a french dip sandwich. The peperoncinis really give it good flavor with a little kick. They were awesome.
- 1 whole Beef Chuck Roast, 2.5 To 4 Pounds
- 1 can Beef Consomme Or Beef Broth
- 3 Tablespoons (heaping) Italian Seasoning
- 1 teaspoon Salt
- ¼ cups Water
- ½ jars (16 Oz) Peperoncini Peppers, With Juice
- Buttered, Toasted Deli Rolls
Combine all ingredients in a heavy pot or dutch oven. Stir lightly to combine seasoning with the liquid.
Cover and bake in a 275 degree oven* for 5 to 6 hours, or until meat is fork-tender and falling apart. **If meat is not yet tender, return to oven for 30 minute intervals till it’s tender!**
Remove from oven. With two forks, completely shred all meat, leaving no large chunks behind. Serve immediately, or keep warm over a simmer on the stove.
May make the day before, then store in the refrigerator. Remove the hardened fat from the top before reheating.
Serve on buttered, toasted rolls. Top with cheese and melt under the broiler if desired. Serve with juices from the pot.