Let’s start off the year with something easy and customizable. I have been branching out with different stir fry recipes but haven’t been sharing on here because it seemed repetitive. But at the same time, they have been getting slightly modified with changes to perfect them, so it might be nice to document the process.
This recipe comes from eating a similar dish that my mother-in-law makes. I haven’t asked her for her recipe specifics, but had beef marinating and some cauliflower one night, so I decided to give it a go. Now, I will say that I have played with it a bit and make it different ways but this is the general idea. Sometimes I add chicken broth or at least a bit of chicken bouillon when I add the final bit of cornstarch at the end.
This isn’t my first time making this kind of recipe, but I had my best luck with this recipe and am happy to keep making them since all of us were fans. This is one of K’s favorite dim sum treats, and I am excited to make them at home.
I’m here to share a relatively simple recipe that I’ve been making many iterations of recently. To start, you could change the meat and/or vegetable. You could also change the ingredients and amounts…this is a working recipe you can follow strictly, but it is best if you experiment. Sometimes I need more or less of an ingredient (or cooking time) depending on how everything is cooking.
Hold the phone. Hold your horses. Hold your babies. I cooked pork willingly. I ate it willingly. And I liked it! Also amazingly, the Fudgelet ate it and liked it, too! I was very happy to find a recipe we could all love.
The recipe I am pulling this from said it was a barbecue beef, but I can’t say it really tasted that way to me. It definitely has some Chinese flavor, but not barbecue. Speaking of the flavor in it…we had a slight hitch. I had picked out this meal before I went grocery shopping, so I had on my list everything I needed…which was just the vegetables and beef. Well, it turns out we were missing another key ingredient: hoisin sauce! We normally have it on hand, so we aren’t sure what happened. There are two options: one is that we used it up previously and forgot to replace it (but that seems unlikely since we usually put things on our grocery list immediately, and I know it’s been awhile since we’ve used the sauce), or two, a recent visitor threw it out when she visited. This visitor tossed our soy sauce because she said it had gone bad (cue debate of soy sauce expiration here), so it is possible she felt the same way about our hoisin sauce. Either way, we had no idea where it was and I needed to start the recipe in the morning for it to have time to cook during the day. Obviously you can run to the grocery store, but since I had just gone the day before, and it was only for one ingredient…and the one ingredient I wouldn’t normally buy at a non-Asian grocery store (cheaper at the Asian stores, usually).
It’s a new year for calendars, but also a new year for K and me. The start of this year marks 8 years together. If it wasn’t for him, I definitely would not attempt some of the recipes I do. Even when he thinks I am nuts or isn’t sure of a recipe, he still encourages me and eats the food. Even the failures. 🙂 Thanks, K, for your support in food and the rest of life (are there other parts? I guess the Fudgelet…haha…still food-related 😉 ).