And well you know, Goldberg asked was in them...
Listed in order of prep:
85% Pineland Farm ground beef (about 1-1.5#s) mixed with
corn starch, ginger powder, shoyu sauce and hoisin sauce
let sit while chopping carrots
4 large carrots, peeled and diced pretty small into a pan with some olive oil, splash of toasted sesame oil and some saved beef rendering. After all warm a splash of shoyu or two, cook till caramelized over high heat.
While carrots are cooking
dice one medium onion,
dice one medium red pepper,
chop cabbage (roughly the same finished volume as the onion and pepper)
dice up one can of sliced water chestnuts
(mis-en-place)
de-skin (not peel) 2.5" of ginger and one turmeric root
super finely dice both of them (i have special technique developed over years and years of experimental practice - will share on another post perhaps)
dice one serrano pepper
put all that into a bowl with some olive oil, using a Zyliss garlic press add 4 large cloves to that mix, and mix it all up and set it aside for a while.
Once carrots look good in goes the beef (obvs you could substitute anything for whatever - and making this vegan would be easy), use the carrots as you're mixing to break up the meat and get it cooked, just as you get some maillard reaction on the bottom of the pan add the onions and reduce heat a bit until they are sweated and mostly see-through.
In goes the cabbage next, and once you get that incorporated in there (should release steam and help scrape flavor off bottom of pan, if not add a splash of water) make a spot in the middle of the pan and put the ginger garlic mix in there give that 30s or more until it becomes very aromatic but don't let it burn (it may stick and that's fine). Get that all mixed in. Then add the water chestnuts. Mix again (kind of stirring a lot yeah, but it ain't Risotto no need to constantly attend to it)
after that? well sauce it up!
deglaze with some white wine if you have some (mirin or rice wine or pinot g or whatever you have open) i used about a cup. Add more shoyu, some hoisin, some oyster sauce, get that all warm, add a bit of water to get the sauce to really get some volume. Adjust seasoning if needed... finally add the red pepper along with some nice purple daikon radish (the purple stuff in the snapshot) all diced into short sticks for texture.
mix, check seasoning, and serve.
as a variation to make it go a bit further increase the sauce volume and then add about 2 cups of cooked rice, I usually would use some brown basmati (because i like it - white rice ain't got no place in this house).
Toss some of that sofa king sriracha on there that Liz/Hannah shared if you want extra heat and more flavor.
We've been serving it in romaine heads, but you can put it in any lettuce, bib is more traditionally popular in the restaurants. I've used Iceberg in the past for its texture and extra crunchiness (but can be a pain to extract intact cup leaves).
Pretty simple, just a good bit of chopping, which if you aren't proficient at, just practice (this is good dish for that), but first get a good knife. For veggies that Santoku can't be beat, perfect for making transparent flakes of turmeric and ginger as well as dicing onions tear free.
anyway, food, from scratch, make it yourself.... choose better ingredients and your food will taste better. I'm pretty particular about my Shoyu sauce, only using the organic San-J stuff. And my hoisin, while a traditionalist departure it is the 365 branded organic stuff (who knows who makes it you can probably get it under a different label but - organic, and cheap and pretty fucking awesome hoisin flavors IMHO), Oyster sauce? I use the Lee Kum Kee Green Label Oyster Sauce. Olive oil? always and only (best price i can find for EVOO) The 365 stuff, it works for salad dressing as well as cooking and seasoning and flavoring and all the rest you might want to do with it.
That should cover it, if not ask questions
heddwch
G
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