A documentation of my preservation and preparation of local foods as I work through the seasons. This will serve as a reference tool for me in the future and as a sharing guide for family and friends...and anyone else interested. Hopefully, I can offer some useful methods, tips and recipes to share with everyone--be they novice or pro--and encourage them to join me in the exciting world of preserving and cooking with local foods.

Friday, January 13, 2012

Chinese Buffet

For supper last night, we enjoyed chinese-style dishes I adapted for using only local food products.  Following are recipes for my fried rice, sweet and sour pork (or chicken) and beef (or venison) chow mein.
So good that we don't miss authentic chinese veggies in them.

Fried Rice               Serves 6-8
4 cups cooked rice
1/2 cup peas
1/2 cup diced carrot
1/4 cup diced celery
1/4 cup diced onion
1/4 cup diced bell pepper
3 eggs, scrambled
1 cup beef or pork broth with one boullion cube dissolved in it
1/4 cup soy sauce
1 Tablespoon Worcestershire sauce
--Cook rice and eggs separately and set aside.  In large skillet cook onion, bell pepper, celery, carrot and peas just until starting to soften.  Stir in soy sauce and Worcestershire sauce.  Add rice and egg and heat through.

Sweet and Sour Pork (or chicken)      Serves 4
4 cups of pork or chicken breast, cut in 1" cubes or strips
1 cup diced onion
1 cup diced bell pepper
1/2-1 cup pineapple tidbits, drained but save juice (or use apple pieces)
1/2 cup brown sugar
1/2 cup cider vinegar
1/2 cup pineapple juice or apple juice
2 Tablespoons soy sauce
1/4 cup corn starch
1 cup chicken, pork or beef boullion
1 Tablespoon oil (enough to coat bottom of fry pan)
--In large fry pan, brown chicken or pork cubes on all sides.  Add 1 cup boullion, cover and simmer on low until meat is cooked through (chicken takes approx. 10-15 min; pork takes 30-45 min.  Add onion, peppers and pineapple chunks and continue cooking on low until they are starting to soften.  Meanwhile, in separate saucepan, combine brown sugar, soy sauce, pineapple juice and vinegar.  Cook and stir until starting to simmer.  Remove a little of the sauce into a small bowl and blend in the corn starch.  Return the cornstarch mixture to the pan and continue cooking and stirring until thickened.  Combine veggies/meat (without juice) to the sauce and heat through.  Serve over white rice.

Beef or Venison Chow Mein       Serves 4
1/2 pound beef or venison stew meat
1/2 cup diced onion
1/2 cup sliced mushrooms
1/2 cup diced celery
2 cups thinly sliced, shredded cabbage
2 Tablespoons oil
4 cups prepared beef boullion (4 cubes in 4 cups boiling water)
1 teaspoon sugar
1/4 cup soy sauce
small pinch of ginger
1/4 cup warm water
2 Tablespoons cornstarch
--In large skillet cook meat, onions, celery and mushrooms 10 minutes.  Add cabbage and cook 5 more min.  Add beef boullion, soy sauce, sugar and ginger.  Stir to mix and heat to simmer.  Cover and cook 15-20 minutes, until meat is fork tender.  Dissolve cornstarch in the 1/4 cup of warm water and add to pan, stirring.  Cook and stir until thickened.  Serve over chow mein noodles.

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