Universal Oriental Meal Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
COLUMN A
200 gram: Sliced Pork,
150 gram: Uncooked Chicken or Turkey,
200 gram: Sliced Beef,
, cut in strips w/skin & fat
75 gram: Chopped Salt pork,
, 250ml=1 cup 100g=3.5 oz
, or Fat back
COLUMN B
Sliced Mushrooms,
, handful
, handful
250 milliliter: Sliced, cooked Bamboo Shoot
1/2: Chinese Cabbage head,
250 milliliter: Firm Tomatoes,
, (in bite sized pieces)
, sliced in small wedges.
Bean Sprouts,
COLUMN C
Leeks,
Peppers, sliced in strips
, (cut into strips 6cm long
Bok Choy,
, and 2cm wide, especially
, cut into 2cm chunks
, the green ends)
Carrots, thinly sliced
Onions,
, quantity varies with taste
, quartered and separated
, between 250g & .5 Kg
Broccoli, thin sliced
SEASONINGS & SAUCE
200 milliliter: Water,
1 tbsp: Soy Sauce,
1 tbsp: Potato starch,
2 tbsp: Veg. Oil,
, or rice flour
Salt & Pepper,
3: Garlic Cloves,
, to taste
, chopped
1/4 tsp: Red Pepper,
Directions:
WARNING! This is not a recipe for company. It is an oriental
equivalent to macaroni and cheese or sloppy joes. Quick, tasty, and
flexible. My wife thinks this is just what a busy houseman(wife)
needs. I try to include it at least once a week in our meals. It is
not scientific and any similarity to jokes of the "Take one from
column A, and two from column B" variety is fully intentional. The
quantities are not expected to be exact, nor the results. This
tastes the same, yet different, each time.
OK, here we go. Look in your refrigerator and see what youve got,
then start. Remember, after you have cleaned and cut your
ingredients the cooking time is less then 15 min. so have your table
set before you put the meat to the heat.
Take one from column A, and two from column C, OR Take one from
column A, and one from column B, and one from column C.
Before heating up the Wok it is wise to start the rice cooking.
Mix the water and flour together. Heat up the wok on high heat with
half the oil and add the ingredients from column A. When the
ingredients are cooked but not well done throw the ingredients from
column C in. Without stirring, add the remaining seasonings on top.
Let things saute a little then toss to spread the oil and seasonings.
Put the top on.
Check your rice now!
Wait a min. and then toss again. Toss every min. or so until the
vegetables are cooked but still crisp. Add the ingredients from
column B (if any.) Stir a few times and turn down the heat. Now you
add the water (more if you want more gravy, less water without flour
if you want a natural gravy) and toss one more time. Cover and let
sit.
Your rice should be finished now. Serve the Rice and the "Wok Luck"
separate.
The above works for a family of 2 adults and 2 small children. Adjust
for your group.
From: Joan Mershon Date: 09-18-94
Source from luhu.jp
equivalent to macaroni and cheese or sloppy joes. Quick, tasty, and
flexible. My wife thinks this is just what a busy houseman(wife)
needs. I try to include it at least once a week in our meals. It is
not scientific and any similarity to jokes of the "Take one from
column A, and two from column B" variety is fully intentional. The
quantities are not expected to be exact, nor the results. This
tastes the same, yet different, each time.
OK, here we go. Look in your refrigerator and see what youve got,
then start. Remember, after you have cleaned and cut your
ingredients the cooking time is less then 15 min. so have your table
set before you put the meat to the heat.
Take one from column A, and two from column C, OR Take one from
column A, and one from column B, and one from column C.
Before heating up the Wok it is wise to start the rice cooking.
Mix the water and flour together. Heat up the wok on high heat with
half the oil and add the ingredients from column A. When the
ingredients are cooked but not well done throw the ingredients from
column C in. Without stirring, add the remaining seasonings on top.
Let things saute a little then toss to spread the oil and seasonings.
Put the top on.
Check your rice now!
Wait a min. and then toss again. Toss every min. or so until the
vegetables are cooked but still crisp. Add the ingredients from
column B (if any.) Stir a few times and turn down the heat. Now you
add the water (more if you want more gravy, less water without flour
if you want a natural gravy) and toss one more time. Cover and let
sit.
Your rice should be finished now. Serve the Rice and the "Wok Luck"
separate.
The above works for a family of 2 adults and 2 small children. Adjust
for your group.
From: Joan Mershon Date: 09-18-94
Source from luhu.jp
Tags
Chinese