T1B

sounds purty good.

Made this last night, only slightly differently because of time and materials limitations.

I bought a couple of pork tenderloins and cut them up into bite size pieces. Since they are already quite tender I didn't cook them covered for 45 minutes, but uncovered for more like 15.

Left out the rice vinegar (didn't have any and forgot to buy it - I didn't make a list :doh: ). Left out the raw sugar - the Hoisin sauce I used was very sweet already as was the teriyaki sauce. Left out the white pepper (same excuse as the rice vinegar).

Used fresh veggies: carrots, celery, baby bok choi, brocolli, snow peas, half a yellow bell pepper, shiitake 'shrooms, a couple of scallions chopped up. Threw in some bean sprouts for about two minutes and mixed in some fresh cilantro right at the end.

I must say that it was very good. I'll be eating the leftovers for lunch today.

Interesting recipe. I’ve never seen oriental food simmered like that, it’s always quick-fried.

I added a little of this stuff, which I always keep around at home at at work.
I have to be careful though because almost any noticable heat will usually cause the wife to reject it.
I just end up adding more to my own plate

Yeah, I use it on almost any stir fry, chicken, fish, even steak sometimes.

Even got my son using it now. He pours it all over his chicken and then bitches that his mouth is burning up and he's sweating from his forehead.
The kid really does me proud sometimes.

Loves me some sriracha sauce.

I get Ahi Tuna from the fish market. About 1.25 lbs/steak. I make a marinade of hoison, soy, wasabi, sriracha, oyster sauce and sesame oil. Soak the fish overnight and sear it on the grill for about 60 seconds per side. Serve on a bun with japanese slaw. Damn good eats.

Mikey wrote:I added a little of this stuff, which I always keep around at home at at work.
I have to be careful though because almost any noticable heat will usually cause the wife to reject it.
I just end up adding more to my own plate

Great stuff! I have had a bottle of that and a sweet/hot thai sauce in my fridge for 10 years. I buy mine at an oriental market where that exact sauce as well as oyster, fish, and hoison sauces are less than half the price of supermarkets. So is sesame oils and other essentials in chinese/oriental cooking. Rice is cheaper too if you don't mind buying 10 to 20 lbs. at a time.

H4ever wrote: Great stuff! I have had a bottle of that and a sweet/hot thai sauce in my fridge for 10 years.

After 10 years, probably not so great. Chunk it and buy some more.

IndyFrisco wrote:

H4ever wrote: Great stuff! I have had a bottle of that and a sweet/hot thai sauce in my fridge for 10 years.

After 10 years, probably not so great. Chunk it and buy some more.

Word! Meant to say I have kept a continual supply over the years!

mvscal wrote:The meat is quickly seared. You gently simmer it more to allow the flavors in the broth to integrate than to cook the meat.

Mikey,

You put a little heat into it, didn't you? You could use black pepper or even cayenne. Not too much though. Just a little kiss of heat for this dish.

mvscal must be one hell of a good food fan to be able to address mikey as mikey rather than something a little less nice.

smackaholic wrote:

mvscal wrote:The meat is quickly seared. You gently simmer it more to allow the flavors in the broth to integrate than to cook the meat.

Mikey,

You put a little heat into it, didn't you? You could use black pepper or even cayenne. Not too much though. Just a little kiss of heat for this dish.

mvscal must be one hell of a good food fan to be able to address mikey as mikey rather than something a little less nice.

The cooking forum is where we all come to act civil and stuff.

That said, GFY.

Mikey wrote:That said, GFY.

If only it was long enough....