A less than authentic recipe

It’s so tempting to wax lyrical about the traditional Asian flavours, happily combining to make a real comfort dish to have anyone from the far east pining for their old grandma’s Sunday suppers. But I can’t do that because after recently discovering miso paste I’m hooked on its salty caramel like intensity. I thought of all the ingredients I would like to have together and just made it up. I’m not sure how it compares to ready made pastes or sauces but it’s probably cheaper in the long run if you intend to do it regularly. Is it more satisfying? You bet your sweet and sour bottom.

Eastern mish-mash:

Serves two.

Ingredients

12 oz or more rump steak sliced in strips across the grain

1tsp miso paste

big squirt of tomato puree

1 small onion sliced

1 thumb of ginger cut into long strips

2 cloves of chopped garlic

juice of 1 lime

1 tbs sesame oil

1 tbs white wine vinegar

1 chopped green chilli

1 green pepper sliced into thin strips

2 tbs sesame seeds

1 tbs honey

1 tbs soy sauce

Put everything in a bowl mix it all up and leave for at least one hour. Fry on a medium heat until the meat is tender. Serve in bowls over sticky rice with chopsticks whilst doing a smug head wiggle.

The beef can be substituted with chicken, pork or sliced field mushrooms for a vegetarian version. You can also use tubes of ginger and garlic puree; Tesco’s £1.10 under the fresh herbs and chilli powder to make it even easier.

Below is the chicken version.

thumbnail
A lovely pile of glossy gorgeousness

 

Thank you for reading

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Author: mcchrystalise

Because of MS, (it's a swine of a thing) I no longer work because I no longer work. I blog about the things I think about. I love music.

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