Ingredients:
2 lbs. of beef chuck roast
2 lbs. pork shoulder or pork steak
1 large onion, diced
1 large green pepper, diced
1 cup of celery, thinly sliced
1 to 2 cups sliced or whole water chestnuts, don’t drain
1 or 2 cans sliced bamboo shoots
1 large or 2 smaller cans bean sprouts, or equivalent of fresh
¼ cup of soy sauce
1 tbsp. sesame oil
¼ cup of Chinese bead molasses
garlic powder or fresh garlic
2 to 3 tbsp. cornstarch (if the gravy needs thickening)
2-3 tbsp. vegetable oil
water (for the rice and to mix with the cornstarch if the gravy needs thickening)
1 cup white rice
Equipment:
large stockpot
Instructions:
1. Cut meat into 1 inch cubes. Coat these in flour, shaking off the excess.
2. Put 2 or 3 tbsp. of oil into skillet and brown the meat, then remove it from the pan and set it aside.
3. Sauté the celery, onions, and green peppers until medium soft.
4. Add the beef and pork back into the pot.
5. Add the liquid from the canned bamboo and water chestnuts to the pot. Season with the garlic powder or fresh garlic and the ¼ cup of soy sauce, tbsp. of sesame oil, and ¼ cup of Chinese bead molasses. Let all this simmer until the meat is tender. I’d say an hour or so on low heat. The meat should be fork tender.
6. Add in the canned vegetables and let heat through.
7. If the gravy is thin, make a slurry of cornstarch and cold water in the empty can or a cup. Usually 2 to 3 tbsp. of corn starch to a cup of cold water. Stir to prevent lumps. Stir in ¼ cup at a time and let it heat through before adding more because it will thicken as it boils. Add more seasoning to taste.
8. Serve over hot rice. Preferred ratio is 1 cup rice to 2 cup. Stir the rice uncovered until it is simmering. Cover and turn down to the lowest heat. Leave it alone until the water is completely absorbed. Fluff the rice with a fork and let it sit off heat for 5 minutes or so.
© 2021, Kenneth Koziol. All rights reserved.