iBone Mountain Cuisine
Around here i do most of the cooking... since Ruth is allergic to many things i have developed a cuisine for her limited diet... no wheat, no dairy, no tomatoes, no beef, no pork, no yeast, avoid onions (means heavy on the garlic), avoid carrots, avoid salt (but use lots of freshly ground pepper).... one of her friends turns out to have similar allergies, so she compliled a mini cookbook of here favorites, i'll cut & paste them into here.
Nothing exotic, just good solid tasty feed....
Note on quantities -- what is a measuring cup? Rarely are 2 meals identical, use these as guidelines only.... she even added a reference section to facilitate variations.
dave
Around here i do most of the cooking... since Ruth is allergic to many things i have developed a cuisine for her limited diet... no wheat, no dairy, no tomatoes, no beef, no pork, no yeast, avoid onions (means heavy on the garlic), avoid carrots, avoid salt (but use lots of freshly ground pepper).... one of her friends turns out to have similar allergies, so she compliled a mini cookbook of here favorites, i'll cut & paste them into here.
Nothing exotic, just good solid tasty feed....
Note on quantities -- what is a measuring cup? Rarely are 2 meals identical, use these as guidelines only.... she even added a reference section to facilitate variations.
dave
Not sure why I said food is second to speakers. In reality, food is so far ahead of speakers they don't really compare.
My name is Cal and I might have been chef.
My invovlement in food starts with the growing of veggies, herbs and spices and hot peppers.
We make all our own hot sauces, salad dressings, seasoned salt and seasoned peppers.
We will butcher sides of animal and use everything right down to the skin and bone for soup stock. We grind our meat and we sometimes make sausages.
We smoke fish (salmon), beef (brisket), pork(old sow ribs) and turkey (drumsticks) in the diy smoker. We have cured own own hams (shoulders actually)
We marinate and ferment things including veggies and make our own kimchi.
We make own own beer.
Now the dish I was mentioning happens to be mussels. This dish is so popular that I simply don't get asked to do anything else and haven't for the last 15 years since this recipe showed up. This one will get you that long awaited proposal.
Unless this has been done in other parts of the world without our knowledge, this recipe is unique. You will not even find it here in Vancouver, one of the more diverse culinary stopovers of the world
If someone promises to try it I will go through the process with you but someone has to absolutely promise they will make them or it's not worth telling you how to make the sauce.
You will need:
4 lbs New Zealand greenshell mussels on the half shell. These are frozen.
1 or 2 bulbs of garlic
The equivalent amount of ginger
1 lbs butter
1 bottle of oyster sauce
A 20 litre pot for parboiling
A barbecue
This cannot be made with dried ingredients.
My name is Cal and I might have been chef.
My invovlement in food starts with the growing of veggies, herbs and spices and hot peppers.
We make all our own hot sauces, salad dressings, seasoned salt and seasoned peppers.
We will butcher sides of animal and use everything right down to the skin and bone for soup stock. We grind our meat and we sometimes make sausages.
We smoke fish (salmon), beef (brisket), pork(old sow ribs) and turkey (drumsticks) in the diy smoker. We have cured own own hams (shoulders actually)
We marinate and ferment things including veggies and make our own kimchi.
We make own own beer.
Now the dish I was mentioning happens to be mussels. This dish is so popular that I simply don't get asked to do anything else and haven't for the last 15 years since this recipe showed up. This one will get you that long awaited proposal.
Unless this has been done in other parts of the world without our knowledge, this recipe is unique. You will not even find it here in Vancouver, one of the more diverse culinary stopovers of the world
If someone promises to try it I will go through the process with you but someone has to absolutely promise they will make them or it's not worth telling you how to make the sauce.
You will need:
4 lbs New Zealand greenshell mussels on the half shell. These are frozen.
1 or 2 bulbs of garlic
The equivalent amount of ginger
1 lbs butter
1 bottle of oyster sauce
A 20 litre pot for parboiling
A barbecue
This cannot be made with dried ingredients.
Substitution ideas:
Some of this is fairly specific to the locale...
Notes:
1/ scrambled ground meats (any fried meat for that matter) always need to be cooked with lots of garlic (1/2 bulb is a minimum quantity), or onions, and freshly ground pepper.
2/ cream sauce is made using soy milk (Silk), ans salt-free chicken broth, with "flour" stirred in when that comes to a boil, keep cooking till it hits the right consisitency
Some of this is fairly specific to the locale...
- “Cheese” can be goat (strong flavour), soy (very mild) or dairy
- “Ground meat” can be lamb (strong, distinctive flavour), turkey (mild, but distinctive), chicken (mild), pork, or beef
- For “margarine” we use Becel. It has a nice flavour, and isn’t watery or lard-tasting like some other margarines. It fries things very well.
- We use Tinkyada rice pasta (spirals) or kamut rotini (harder to find). They hold their shape and don’t become mushy like corn pasta.
- “Flour” is usually kamut, buckwheat, or oats that we grind ourselves. You can buy commercial ground corn flour (very yellow and distinctive) or soy flour (a good substitute for your own ground flour). Rice flour and potato flour can be sticky, and harder to work with.
- “Wieners” for us are Butterball Turkey Franks. Chicken wieners have yeast, as does chicken bacon - turkey wieners and turkey bacon are leaner and have no yeast.
- “Milk” for us is Silk Vanilla Soy Milk. Other types of milk substitutes are watery, especially rice milk, and other soy milks are quite heavy in flavour.
- “Yogurt” is still Island Farms dairy to us; if you can’t have dairy, Olympic makes the best soy yogurt (available at Thrifty Foods)
- “Beans” for us are usually Heinz’ Maple Style beans. Any kind will do.
- “Soy Sauce” is China Lily for us, as it has no wheat. Other brands do.
- “Chicken Broth” is Pacific - it is fat free, and uses sea salt as opposed to the high salt content of other brands (such as tinned soups).
- “Irene’s Bakery” makes the only wheat-free, yeast-free bread, called “Nothing Else”. It is rye, water and salt. It’s available at Western Foods and Thrifty Foods.
Notes:
1/ scrambled ground meats (any fried meat for that matter) always need to be cooked with lots of garlic (1/2 bulb is a minimum quantity), or onions, and freshly ground pepper.
2/ cream sauce is made using soy milk (Silk), ans salt-free chicken broth, with "flour" stirred in when that comes to a boil, keep cooking till it hits the right consisitency
Weinie, Beanie Bake
Feeds two or three
Ingredients
2 cans beans
French’s prepared mustard to taste
Onion (optional)
Mushrooms, about 6 or 8 large ones
Chopped garlic
Green pepper (or red, yellow or orange)
Wieners cut into about 1/4” round pieces
Preheat oven to 450
Slice and fry mushrooms in margarine.
Use 2 deep individual 4-6” serving dishes. Dump 3/4 can of beans into each dish - the leftover beans can be used for beans and toast the next day. Mix in mustard (try a tablespoon each to start), fried mushrooms, garlic, onion if you want, peppers, and wieners.
Leave a layer of wieners on the top, as this will be your “doneness” indicator.
Bake at about 400 for approximately 20 minutes, and then broil and watch until wieners on the top are beginning to turn black and crisp. Remove from oven and let the Bake cool before eating.
Feeds two or three
Ingredients
2 cans beans
French’s prepared mustard to taste
Onion (optional)
Mushrooms, about 6 or 8 large ones
Chopped garlic
Green pepper (or red, yellow or orange)
Wieners cut into about 1/4” round pieces
Preheat oven to 450
Slice and fry mushrooms in margarine.
Use 2 deep individual 4-6” serving dishes. Dump 3/4 can of beans into each dish - the leftover beans can be used for beans and toast the next day. Mix in mustard (try a tablespoon each to start), fried mushrooms, garlic, onion if you want, peppers, and wieners.
Leave a layer of wieners on the top, as this will be your “doneness” indicator.
Bake at about 400 for approximately 20 minutes, and then broil and watch until wieners on the top are beginning to turn black and crisp. Remove from oven and let the Bake cool before eating.
Stir Fry
Feeds two to four people
Ingredients:
2 skinless chicken breasts, or lamb pieces
Garlic
Peppers (yellow works best, but others are fine, too)
Mushrooms
Onions
Small can or cob of corn (if using chicken)
Broccoli
Leftover juice or tea
Pasta
Soy Sauce
Cut meat into bite size pieces, and brown with garlic in olive oil over a medium heat. If using chicken, lemon juice adds a very nice flavour.
In a separate pan, brown the mushrooms and onions. Add browned mushrooms and onions to meat.
Put the pasta on to boil in a separate pot.
Add moisture to stir fry (leftover tea or juice works well, as long as the flavour is not too strong - water is too bland), and add broccoli and peppers.
Cover and let simmer on low heat to steam/tenderize broccoli.
Drain and rinse pasta, and put individual servings in bowls. Cover with stir fry mixture and flavour with soy sauce.
Feeds two to four people
Ingredients:
2 skinless chicken breasts, or lamb pieces
Garlic
Peppers (yellow works best, but others are fine, too)
Mushrooms
Onions
Small can or cob of corn (if using chicken)
Broccoli
Leftover juice or tea
Pasta
Soy Sauce
Cut meat into bite size pieces, and brown with garlic in olive oil over a medium heat. If using chicken, lemon juice adds a very nice flavour.
In a separate pan, brown the mushrooms and onions. Add browned mushrooms and onions to meat.
Put the pasta on to boil in a separate pot.
Add moisture to stir fry (leftover tea or juice works well, as long as the flavour is not too strong - water is too bland), and add broccoli and peppers.
Cover and let simmer on low heat to steam/tenderize broccoli.
Drain and rinse pasta, and put individual servings in bowls. Cover with stir fry mixture and flavour with soy sauce.
Scramble
Ingredients:
One package ground meat
Garlic
Onions
Frozen peas
Brown meat in skillet, with garlic and onions.
Add frozen peas.
Occasionally stir the mixture and let it heat until peas are thawed.
Serve over pasta, rice, toast, or baked potato, or eat alone with soy sauce or ketchup
Ingredients:
One package ground meat
Garlic
Onions
Frozen peas
Brown meat in skillet, with garlic and onions.
Add frozen peas.
Occasionally stir the mixture and let it heat until peas are thawed.
Serve over pasta, rice, toast, or baked potato, or eat alone with soy sauce or ketchup
French Fries or Pan Fries
Ingredients:
Potatoes. White baker potatoes work best, but you can also use sweet potatoes or yams. (best source of potatoes for pan fries are the potatoes you didn't have room to eat when you went out to Columbos the night before)
Oil.
Water.
Ground pepper.
Use small potatoes, or cut large potatoes in half for French Fries (or slices for Pan Fries).
Place in large bowl with a small amount of water (less than a 1/4c), cover with plastic wrap, and steam in microwave until you can poke a fork through the potatoes (5-8 minutes, less time if you have a large microwave).
Run through French Fry slicer if making fries.
For pan fries:
Melt butter or margarine in frying pan and brown potato slices in medium heat, stirring occasionally. Sprinkle with fresh ground pepper.
For French Fries:
Heat about 1/2” oil in deep frying pan, and when hot add a fry to make sure it sizzles. Turn down heat and add potatoes carefully - oil will be hot!
Turn fries with slotted spoon until brown on all sides.
Remove from oil and place on paper towels to cool a bit.
Ingredients:
Potatoes. White baker potatoes work best, but you can also use sweet potatoes or yams. (best source of potatoes for pan fries are the potatoes you didn't have room to eat when you went out to Columbos the night before)
Oil.
Water.
Ground pepper.
Use small potatoes, or cut large potatoes in half for French Fries (or slices for Pan Fries).
Place in large bowl with a small amount of water (less than a 1/4c), cover with plastic wrap, and steam in microwave until you can poke a fork through the potatoes (5-8 minutes, less time if you have a large microwave).
Run through French Fry slicer if making fries.
For pan fries:
Melt butter or margarine in frying pan and brown potato slices in medium heat, stirring occasionally. Sprinkle with fresh ground pepper.
For French Fries:
Heat about 1/2” oil in deep frying pan, and when hot add a fry to make sure it sizzles. Turn down heat and add potatoes carefully - oil will be hot!
Turn fries with slotted spoon until brown on all sides.
Remove from oil and place on paper towels to cool a bit.
Easy Banana Muffins
Makes 12 large muffins.
Ingredients:
1 cup mashed bananas
1 cup mayo (eggless can be used if absolutely necessary)
3/4 cup white sugar or equivalent sugar substitute
2 cups flour
2 tsp baking soda
1/2 tsp salt
Beat bananas
Beat in sugar and salad dressing
Stir in flour, soda and salt just until moistened
Fill muffin cups and back for 20-25 minutes at 350.
Makes 12 large muffins.
Ingredients:
1 cup mashed bananas
1 cup mayo (eggless can be used if absolutely necessary)
3/4 cup white sugar or equivalent sugar substitute
2 cups flour
2 tsp baking soda
1/2 tsp salt
Beat bananas
Beat in sugar and salad dressing
Stir in flour, soda and salt just until moistened
Fill muffin cups and back for 20-25 minutes at 350.
Jell-O Dessert
One package Jell-O
One can fruit cocktail
1/2 small container Cool Whip
Substituting 1/2 cup of juice from fruit cocktail and adding the rest as cold water, make any flavour Jell-O (red or green works well for Christmas), and let it set.
Once it is ready, use a spoon or mixing whip to add about 1/2 small container of cool whip, and the fruit cocktail. Place back in the fridge until ready to serve.
One package Jell-O
One can fruit cocktail
1/2 small container Cool Whip
Substituting 1/2 cup of juice from fruit cocktail and adding the rest as cold water, make any flavour Jell-O (red or green works well for Christmas), and let it set.
Once it is ready, use a spoon or mixing whip to add about 1/2 small container of cool whip, and the fruit cocktail. Place back in the fridge until ready to serve.
Tuna Surprise*
* (called surprise, because many are surprised at how wonderful this dish is)
Feeds two or three
Preheat oven to about 400, with individual serving dishes or one large dish in oven.
Ingredients:
2 cans tuna, flaked or chunk (save the water when you open the cans)
Mushrooms
Green (or other) pepper
Frozen peas
Soy milk
Chicken broth
Flour
Pasta
Fry mushrooms in margarine.
Warm two cans of tuna in frying pan with a little margarine, crushed garlic, and peppers. Mix in the mushrooms.
Add about a cup of soy milk, plus about 1/2 cup of chicken broth, and water from the tuna cans.
Bring to a boil.
Turn down the heat, and add 2-3 tbs. of flour gradually.
Simmer until thick.
Put noodles on to cook in a separate pot, and add frozen peas to tuna mixture.
Take serving dish(es) out of oven, and fill about 1/2 full with noodles, and then 1/2 tuna mixture. Mix together.
Cover with cheese of your choice, as much as you want.
Bake in 375-400 oven until cheese is brown on top.
* (called surprise, because many are surprised at how wonderful this dish is)
Feeds two or three
Preheat oven to about 400, with individual serving dishes or one large dish in oven.
Ingredients:
2 cans tuna, flaked or chunk (save the water when you open the cans)
Mushrooms
Green (or other) pepper
Frozen peas
Soy milk
Chicken broth
Flour
Pasta
Fry mushrooms in margarine.
Warm two cans of tuna in frying pan with a little margarine, crushed garlic, and peppers. Mix in the mushrooms.
Add about a cup of soy milk, plus about 1/2 cup of chicken broth, and water from the tuna cans.
Bring to a boil.
Turn down the heat, and add 2-3 tbs. of flour gradually.
Simmer until thick.
Put noodles on to cook in a separate pot, and add frozen peas to tuna mixture.
Take serving dish(es) out of oven, and fill about 1/2 full with noodles, and then 1/2 tuna mixture. Mix together.
Cover with cheese of your choice, as much as you want.
Bake in 375-400 oven until cheese is brown on top.
Ruth Stroganoff
Feeds two or three
Ingredients:
Ground meat
Mushrooms
Green (or other) pepper
Frozen peas
Soy milk
Chicken broth
Flour
Pasta or fries
Fry mushrooms in margarine.
Brown ground lamb, beef, turkey or chicken, with black pepper and garlic.
Mix in cooked mushrooms.
Add about a cup of soy milk, plus about 1/2 cup of chicken broth.
Bring to a boil.
Turn down the heat, and add 2-3 tbs. of flour gradually.
Simmer until thick.
Scoop over top of French Fries or noodles. Mix in plain yogurt (dairy or soy) or sour cream to taste.
Feeds two or three
Ingredients:
Ground meat
Mushrooms
Green (or other) pepper
Frozen peas
Soy milk
Chicken broth
Flour
Pasta or fries
Fry mushrooms in margarine.
Brown ground lamb, beef, turkey or chicken, with black pepper and garlic.
Mix in cooked mushrooms.
Add about a cup of soy milk, plus about 1/2 cup of chicken broth.
Bring to a boil.
Turn down the heat, and add 2-3 tbs. of flour gradually.
Simmer until thick.
Scoop over top of French Fries or noodles. Mix in plain yogurt (dairy or soy) or sour cream to taste.
Whoa Cal,
Anything that uses that much garlic & ginger gets my attention. Lemme see if I can find the mussles first...
Anything that uses that much garlic & ginger gets my attention. Lemme see if I can find the mussles first...
Shepherd’s Pie
Ingredients:
Ground meat
Mushrooms
Green (or other) pepper
Frozen peas
Chicken broth
Onion
Carrot (optional)
Potatoes
Put potatoes on to boil on stove, or place in bowl with small amount of water, cover with saran wrap and steam in microwave.
Fry mushrooms in margarine.
Brown ground lamb, beef, turkey or chicken, with black pepper and garlic.
Mix in cooked mushrooms.
Add about a 1/8 cup of soy milk, plus about 1/4 cup of chicken broth.
Bring to a boil.
Turn down the heat, and add 2-3 tbs. of flour gradually.
Place mixture in baking dish.
Mash potatoes, adding a little chicken broth to them.
Spread mashed potatoes over the meat mixture, and spread a thin layer of margarine on the top. Bake about 30 minutes in 350 oven.
Ingredients:
Ground meat
Mushrooms
Green (or other) pepper
Frozen peas
Chicken broth
Onion
Carrot (optional)
Potatoes
Put potatoes on to boil on stove, or place in bowl with small amount of water, cover with saran wrap and steam in microwave.
Fry mushrooms in margarine.
Brown ground lamb, beef, turkey or chicken, with black pepper and garlic.
Mix in cooked mushrooms.
Add about a 1/8 cup of soy milk, plus about 1/4 cup of chicken broth.
Bring to a boil.
Turn down the heat, and add 2-3 tbs. of flour gradually.
Place mixture in baking dish.
Mash potatoes, adding a little chicken broth to them.
Spread mashed potatoes over the meat mixture, and spread a thin layer of margarine on the top. Bake about 30 minutes in 350 oven.
Try the oriental markets for the mussels.
Poobah, I would be most pleased if you were the first taker on these. Even if it isn't perfect the first time it will be by the third and trust me, you'll wonder why this isn't in restaurants.
Poobah, I would be most pleased if you were the first taker on these. Even if it isn't perfect the first time it will be by the third and trust me, you'll wonder why this isn't in restaurants.
Salmon Patties
Ingredients:
One can of sockeye salmon
Crackers (rice crackers or saltines) or Large Flake Oatmeal
Garlic
Onion
1 egg
Black pepper
Open one can of salmon
Mix in bowl with egg, chopped onion and ground black pepper, and enough crushed crackers to make patties that stick together.
Fry in (olive) oil until slightly brown on one side; flip and cook other side.
Serve with baked or pan fried potatoes.
Ingredients:
One can of sockeye salmon
Crackers (rice crackers or saltines) or Large Flake Oatmeal
Garlic
Onion
1 egg
Black pepper
Open one can of salmon
Mix in bowl with egg, chopped onion and ground black pepper, and enough crushed crackers to make patties that stick together.
Fry in (olive) oil until slightly brown on one side; flip and cook other side.
Serve with baked or pan fried potatoes.
Spinach Omelets
Ingredients:
Spinach
Mushrooms
Eggs
Peppers
onion/garlic
Cheese (optional)
Bring to a boil a little spinach (8-10 leaves) to make it tender. Once it boils, take it off the burner immediately. Drain.
Break two eggs into a small bowl, and whip or blend with fork. (You can make it frothy with a hand mixer if you like thicker, bubbly omelets).
Place 1/2 the spinach in a frying pan (save the rest for omelet #2) with a little margarine, a little finely chopped onion, and mushrooms. Once everything is browned to your satisfaction, add eggs and sprinkle with ground pepper.
When center begins to harden, add cheese if you want, and flip one side of omelet over the other.
Slide onto plate.
Serve with toast or pan fries.
Ingredients:
Spinach
Mushrooms
Eggs
Peppers
onion/garlic
Cheese (optional)
Bring to a boil a little spinach (8-10 leaves) to make it tender. Once it boils, take it off the burner immediately. Drain.
Break two eggs into a small bowl, and whip or blend with fork. (You can make it frothy with a hand mixer if you like thicker, bubbly omelets).
Place 1/2 the spinach in a frying pan (save the rest for omelet #2) with a little margarine, a little finely chopped onion, and mushrooms. Once everything is browned to your satisfaction, add eggs and sprinkle with ground pepper.
When center begins to harden, add cheese if you want, and flip one side of omelet over the other.
Slide onto plate.
Serve with toast or pan fries.
Elephant Stew
Feeds 100s
One large elephant
About 50 carrots
About 20 Onions
About 25 liters broth (chicken or beef)
2 Rabbits
Cut elephant into cubes, and brown in a very large, deep pot. Add broth and vegetables when elephant is tender. If more people are expected, add the rabbits, but only if absolutely necessary, as most people do not like to find a hare in their stew
Feeds 100s
One large elephant
About 50 carrots
About 20 Onions
About 25 liters broth (chicken or beef)
2 Rabbits
Cut elephant into cubes, and brown in a very large, deep pot. Add broth and vegetables when elephant is tender. If more people are expected, add the rabbits, but only if absolutely necessary, as most people do not like to find a hare in their stew
Barbecue ideas:
Chicken wings can be barbecued and covered with Hy’s Teriyaki Sauce or a honey and mustard, or honey/mustard/garlic sauce.
Lamb Sirloin chops or shoulder chops
Chicken breasts or thighs (with skins, thighs are better) can be barbecued and served with teriyaki or honey mustard sauce
Salmon or Snapper (snapper should be grilled in a pan, as it is quite flakey) can be barbecued and served over rice.
Brown rice can be made with chicken broth instead of water, with chopped cloves of garlic in the rice as it cooks. It goes very well with fish and lemon that way.
Chicken wings can be barbecued and covered with Hy’s Teriyaki Sauce or a honey and mustard, or honey/mustard/garlic sauce.
Lamb Sirloin chops or shoulder chops
Chicken breasts or thighs (with skins, thighs are better) can be barbecued and served with teriyaki or honey mustard sauce
Salmon or Snapper (snapper should be grilled in a pan, as it is quite flakey) can be barbecued and served over rice.
Brown rice can be made with chicken broth instead of water, with chopped cloves of garlic in the rice as it cooks. It goes very well with fish and lemon that way.
iBone Mountain Rice
The rice you put the BBQed or pan-fried fish on has its own recipe
1 cup brown rice (good for 2 or 3 people)
add 1/2 to 1 garlic head (skin & crush the cloves & add whole)
2 cups salt-free chicken broth
a touch of olive oil
Spinach or lettuce leave optional
heat at high temp until it starts boiling, then turn down (2 1/2 on my stove, yours will be different) Cover and cook (use a fork to check) until all the fluid is gone.
The rice you put the BBQed or pan-fried fish on has its own recipe
1 cup brown rice (good for 2 or 3 people)
add 1/2 to 1 garlic head (skin & crush the cloves & add whole)
2 cups salt-free chicken broth
a touch of olive oil
Spinach or lettuce leave optional
heat at high temp until it starts boiling, then turn down (2 1/2 on my stove, yours will be different) Cover and cook (use a fork to check) until all the fluid is gone.
Poobalian Garlic Beef
A revved-up version of Mongolian Beef, Kid and girl tested. Don’t plan on leftovers. Serves 4 to 6.
Marinade:
2 T - cornstarch
2 T - canola (or peanut; if you’re real cool) oil
1 t - sugar
1 t - salt (omit if using regular soy below)
½ t - white pepper
1.5 lb - flank steak (NO sub’s… sorry, it used to be cheap… like ribs). Cut into 3 equal pieces WITH the grain, stack and slice 1/8” thick ACROSS the grain. Discard hard chunks of fat or tendon.
2 t - light soy sauce (dark is OK, but leave the salt out above)
Mix all but the meat and Soy above until smooth. Add the meat and coat well, mush it around good with your fingers and sprinkle the soy on LAST and mush it again, park in the fridge for awhile.
Ingredients:
1 bulb - garlic, peeled and finely chopped (not clove, yes, I said bulb)
1 chunk - ginger root, peeled and finely chopped (golf-ball size chunk, garlic to ginger should be 2 to 1)
2 bunches - green onions (dice 1/8” @ white end, 1” @ green end)
1–2 - big broccoli flowers, use only the last ¾”, (toss stems or make soup)
3-4 - T light soy sauce (light soy just has less salt… so puts you in charge)
1 T - cornstarch & 1 T water mixed smooth
1-1/2 – 2 C asian style rice… the sticky kind… or Jasmine rice prepared per their instructions.
Cooking:
Chop all your stuff…. Start rice and wait ten minutes.
Put a good splash of oil in a hot wok (on high, no real need to preheat). Add the garlic and ginger. Stir and cook well but watch, and don’t let the garlic burn or brown… a minute or so at most. Add the beef and start turning fast. When the meet is 1/2 cooked, add the broccoli and keep stirring. When the meat is almost cooked, throw in the green onions and soy sauce, keep stirring. Once the Soy sauce is hot, throw in the cornstarch liquid and keep stirring. Cook until it looks right and serve over rice. Total wok time maybe 5-10 minutes depending on your burner. Let it sit for a few minutes to thicken while the rice finishes. Serves 5-6
Tips:
• Mis en pla (things in place) is a no-brainer.
• Don’t be a smartass and try to mix the soy into the marinade. You will create an unusual material that I have, as yet, found no good use for… a dog wouldn’t eat it (as far as bad uses are concerned, you could put it on bread and tell a bad little kid it is peanut butter). You must sprinkle the soy on the meat last.
• Note: garlic & ginger (at 2 to 1) are like Crown & Vernors… you won’t taste either one... together they form a new flavor altogether. Don’t be afraid of the garlic. You may use any amount you wish but you MUST hold the garlic to ginger at 2 to 1 (this is big-time Sechuan/Thai thing). This is spicy but not overpowering in any way… trust me… even picky little kids scarf it down like french fries. Besides, garlic is way good for you.
• This is Wok cooking; put the burner on high AND LEAVE IT THERE.
• Because this is wok cooking… anything goes. Snow peas, water chestnuts, baby corn, bamboo shoots, butt fruit, or really anything you like can get hurled in. Slow cooking items (large or thick, like cats or babies) must go in the wok sooner in order to cook.
A revved-up version of Mongolian Beef, Kid and girl tested. Don’t plan on leftovers. Serves 4 to 6.
Marinade:
2 T - cornstarch
2 T - canola (or peanut; if you’re real cool) oil
1 t - sugar
1 t - salt (omit if using regular soy below)
½ t - white pepper
1.5 lb - flank steak (NO sub’s… sorry, it used to be cheap… like ribs). Cut into 3 equal pieces WITH the grain, stack and slice 1/8” thick ACROSS the grain. Discard hard chunks of fat or tendon.
2 t - light soy sauce (dark is OK, but leave the salt out above)
Mix all but the meat and Soy above until smooth. Add the meat and coat well, mush it around good with your fingers and sprinkle the soy on LAST and mush it again, park in the fridge for awhile.
Ingredients:
1 bulb - garlic, peeled and finely chopped (not clove, yes, I said bulb)
1 chunk - ginger root, peeled and finely chopped (golf-ball size chunk, garlic to ginger should be 2 to 1)
2 bunches - green onions (dice 1/8” @ white end, 1” @ green end)
1–2 - big broccoli flowers, use only the last ¾”, (toss stems or make soup)
3-4 - T light soy sauce (light soy just has less salt… so puts you in charge)
1 T - cornstarch & 1 T water mixed smooth
1-1/2 – 2 C asian style rice… the sticky kind… or Jasmine rice prepared per their instructions.
Cooking:
Chop all your stuff…. Start rice and wait ten minutes.
Put a good splash of oil in a hot wok (on high, no real need to preheat). Add the garlic and ginger. Stir and cook well but watch, and don’t let the garlic burn or brown… a minute or so at most. Add the beef and start turning fast. When the meet is 1/2 cooked, add the broccoli and keep stirring. When the meat is almost cooked, throw in the green onions and soy sauce, keep stirring. Once the Soy sauce is hot, throw in the cornstarch liquid and keep stirring. Cook until it looks right and serve over rice. Total wok time maybe 5-10 minutes depending on your burner. Let it sit for a few minutes to thicken while the rice finishes. Serves 5-6
Tips:
• Mis en pla (things in place) is a no-brainer.
• Don’t be a smartass and try to mix the soy into the marinade. You will create an unusual material that I have, as yet, found no good use for… a dog wouldn’t eat it (as far as bad uses are concerned, you could put it on bread and tell a bad little kid it is peanut butter). You must sprinkle the soy on the meat last.
• Note: garlic & ginger (at 2 to 1) are like Crown & Vernors… you won’t taste either one... together they form a new flavor altogether. Don’t be afraid of the garlic. You may use any amount you wish but you MUST hold the garlic to ginger at 2 to 1 (this is big-time Sechuan/Thai thing). This is spicy but not overpowering in any way… trust me… even picky little kids scarf it down like french fries. Besides, garlic is way good for you.
• This is Wok cooking; put the burner on high AND LEAVE IT THERE.
• Because this is wok cooking… anything goes. Snow peas, water chestnuts, baby corn, bamboo shoots, butt fruit, or really anything you like can get hurled in. Slow cooking items (large or thick, like cats or babies) must go in the wok sooner in order to cook.
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