(Option to prepare either fried meats or pickled vegetables only)
This week’s recipe is fried meat and pickled vegetables, a fresh and nutritious meal bursting with taste and color. Pickled vegetables are excellent for gut flora because they are a source of probiotics. Eating these good bacteria is like tending to the garden in your stomach, and because I like to garden, I present today’s recipe in the same manner. It takes a little bit more time to season everything, but it is worth the effort and feeds a very satisfied family of four.
Note that it is best to prepare the pickled vegetables the day before you make this fried meat and pickled vegetables dish, as their flavor is best if they can sit in the brine for at least 6 hours.
Details
4 servings
40 minutes
20 minutes
Beef
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Ingredients
Beef – 1 pound (400 g)
Garlic – 2 cloves
Ginger – 2 slices
Oil – 3 tbsp
Cooking wine – 1 tbsp
- Beef Marinade
Ginger juice – 1 tbsp
Soy sauce – 1 ½ tbsp
Black bean paste – 1 tbsp
Egg white – 1
Pepper – 1 pinch
Oil – 1 ½ Tbsp
Parsley leaves – A few
Cornstarch – 1 ½ Tbsp
Chicken
Ingredients
Chicken – 1 pound (400 g)
Ginger – 2 slices
Spring onion – 1
Oil – 3 tbsp
Cooking wine – 1 tbsp
- Chicken Marinade
Soy sauce – 1 tbsp
Sesame oil – 1 tbsp
Ginger juice – 1 tbsp
Cooking wine – 1 tbsp
Salt – ¾ tsp
Cornstarch – 1 ½ tbsp
Directions
- Slice both types of meat, across the grain.
- Tenderize slightly with the back of a knife.
- Marinate the meat. Cover with cling wrap and leave for about 30 minutes (longer if possible).
- FOR BEEF:
- Use oil to fry ginger and garlic till fragrant.
- Add in beef to fry. Sprinkle in some cooking wine.
- When cooked, remove and put aside.
- FOR CHICKEN:
- Use oil to fry ginger and spring onion till fragrant.
- Add in chicken to fry. Sprinkle in some cooking wine.
- When cooked, remove and put aside.
Pickled vegetables
Ingredients
Carrot (small, cut into strips) – 1
Red onion (thin slice) – 1
Cucumber (cut into strips) – 1
Red cabbage leaves (cut into strips) – 2
White cabbage leaves (cut into strips) – 2
White radish (small, cut into strips) – 1
Chili (small, cut into strips) – 1
Directions
- Put vegetables in individual bowls (except chili).
- Add one teaspoon of salt to each bowl and mix thoroughly
with the vegetables. Marinate for about 30 minutes. - In the meantime, prepare pickling solution by mixing together:
Vinegar – ½ cup
Water – 1 ½ cups
Raw sugar – ½ cup
Salt – ½ tsp - Heat pickling solution to boil and leave aside to cool down.
- After 30 minutes, there will be brine from the vegetables in the bowls (except red onion).
- Gently squeeze the vegetables and drain the brine. Rinse with water.
- Pour pickling solution into individual bowls.
- Add chili into bowl with white radish.
- Cover all bowls with cling wrap and pickle for at least 6 hours. (Pickled vegetables are usually prepared earlier for satisfactory flavor).
