So I do my own version called, Sizzle and serve. There is a bit of time with the cover on (gasp) and you can get a couple of other things completed, like set the table. I visit The Perfect Pantry on a regular basis and found this basic sauce that Lydia refers to as a "trinity". From there I simply added a couple of ideas and here is a process that is open to what ever you have in the fridge and have decided will be dinner.
The old Sizzle and serve!
1 pound meat cut into bite size pieces ( I used pork)
1 small onion cut into large squares or spring onions cut into 1 inch pieces
Other veggies, this could be broccoli, a zucchini some sliced cabbage, carrots - it is what you have and needs using up ( I used a sweet red pepper and about 2 c bean sprouts)
for the "trinity"
3 T soy sauce
2 T oyster sauce
1 T sesame oil
flavoring agents as needed/wanted
grated fresh ginger
1-2 T sugar ( I used 1 T for the pork, would probably use 2 with chicken)
1/4 c sake or sherry
1/2 c water
2 t cornstarch
Saut'e meat in a large flat bottom pan in a single layer on high until golden on one side. Toss in the pan with 2 wooden spoons, return to a single layer, individually turning those pieces that did not turn.
When meat has been browned evenly, pour on the trinity and add any flavor agents desired.
Combine water and cornstarch, stir into pan. Cook and stir until thicken and clear. Remove from heat, cover and set the table. Call the family and serve over rice or noodles your choice.
This is easy, quick and adaptive to what you have on hand. If you serve a particular combination your family loves, it becomes your own recipe!
I did not get a photo of the finished dish, but it was good. Honey asked if I did this or if it was "packaged" ? He asks some interesting question, I told him I made it. He said it was real good.
I know we will have this again, it fits right in with my idea of easy, adaptable and good.
As always thanks for taking a moment to stop and say hello, I appreciate it so!
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Tuesday Night Supper Club@fudge ripple