The Daily Fare - Chinese Tater Stew
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Chinese Tater Stew
Try this one over the weekend.
The person who sent this in said
'This delicious dish may be cooked ahead of time and reheated;
the flavor actually improves with melding.'"
2 cloves garlic, peeled and crushed lightly
(can use bottled minced)
2 quarter-sized slices fresh ginger
(can use rehydrated instant pieces)
3/4 pound boiling potatoes, peeled and cut roughly
into 1 1/2 inch cubes
1/2 pound green beans, trimmed and cut into 2-inch
lengths (or drained canned)
2 carrots, peeled and cut crosswise into 1 1/2 inch segments
6 ounces mushrooms (w/ approx. 1 1/2 inch caps)
1/4 C Chinese dark soy sauce
4 tsp. sugar
2 Tbsp. dry sherry or wine
Heat wide, heavy-bottomed pot over med.-high flame. Add water or
whatever you use to "fry" your veggies. When hot, put in garlic and
ginger. Stir and fry for 15 seconds.
Add the potatoes, beans, and carrots. Stir and fry for 1 minute.
Add the mushrooms. Stir and fry for another minute.
Now put in 2 C. water, the soy sauce, sugar, and wine.
Bring to a boil. Cover, lower heat, and simmer for about 20 minutes,
until potatoes are just tender.
Remove cover and turn heat to high. Boil away most of liquid.
You should have about 1/8 inch of sauce left in the bottom of the pot.
Stir the veggies gently as you boil down the liquid. Remove the garlic
and ginger if you like.