When we began to dabble a little bit more into meat (i.e. when Kate Stillman gave us more than just chicken), Laura and I were a little lost. We floundered, made a few edible, but not inspired meals. The internet was way too overwhelming with French gourmet cooking, BBQ and questionable casseroles with condensed soups. So, we invested in a cookbook dedicated to meat. From this book, we have had a few delectable meals, though most take too long for a weekday. One recipe has become a mainstay, as it combines a few of our favorite things: pan-asian food, a crockpot, and little attention. Once cooking is complete, the sauce can be strain, frozen and re-used, making it a perfect use for some of our non-local products. Last night, we ate Lamb in Master Sauce.
Chinese Master Sauce (from The Complete Meat Cookbook by Bruce Aidells and Deni Kelly):
- 2 cups water
- 1 cup soy sauce
- 1/4 cup sherry or other cooking alcohol
- 2 tbsp sugar
- 8 cloves of garlic
- 4 big pieces of peeled ginger
- 1 star anise
- 1 piece of orange peel
- Put all sauce ingredients in a crockpot. Add meat of choice.
- Cook on low a long time.
- Fish out meat. Enjoy.
- If you strain and freeze the sauce, add more ginger, garlic, anise and orange peel the next go. Continue to add extra ingredients to taste as you use and reuse the sauce.
Easy-peasy, right? Add a quick stirfry, coated in a thickened Master Sauce sauce, and some rice or wheat berries in our case, and you have a lovely meal. For our stirfry, we used chopped onions, chopped hakurai turnips, baby bok choy chopped, a big head of broccoli, chopped, one cup of shopped shitake mushrooms, 1 tsp of bouillon, 1/2 cup of master sauce, 2 tbsp of corn starch. Break out your favorite pair of chopsticks!