Tuesday, July 5, 2011

Romaine Lettuce, Radishes

Vietnamese Beef and Lettuce Curry

1 cup uncooked long grain white rice
2 cups water
5 teaspoons white sugar
1 clove garlic, minced
¼ cup fish sauce
5 tablespoons water
1 ½ tablespoons chile sauce
1 lemon, juiced
2 tablespoons vegetable oil
3 cloves garlic, minced
1 lb. ground beef
1 tablespoon ground cumin
1 (28 ounce) can canned diced tomatoes
2 cups lettuce leaves, torn into 1/2 inch wide strips
1. In a pot, bring the rice and water to a boil. Reduce heat to low, cover, and simmer 25 minutes.
2. In a bowl, mash together the sugar and 1 clove garlic with a pestle. Mix in the fish sauce, water, chile sauce, and lemon juice.
3. Heat the oil in a wok over high heat, and quickly saute the 3 cloves garlic. Mix the beef into the wok, season with cumin, and cook until evenly brown. Pour in the tomatoes and about 1/2 the fish sauce mixture. Reduce heat to low, and simmer 20 minutes, until thickened.
4. Toss the lettuce into the beef mixture. Serve at once over the cooked rice with the remaining fish sauce mixture on the side.

Changes I made: I didn't serve it over rice--just the meat by itself. I didn't have fish sauce, so that was left out. And, I used double the amount of lettuce and half the amount of tomatoes. It is an excellent recipe and will be used again.

Radishes Chinese Style
2 T soy sauce
2 T white vinegar
1 T sugar
2 T sesame oil
4 C sliced radishes
Combine soy sauce, vinegar, sugar, and oil; mix with radishes. Cover, refrigerate, and marinate for at least 1 hour.

This recipe comes from the Victory Garden Cookbook. I halved it and it was plenty for the two of us. Again,an excellent recipe that I will use again.

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