1 tbsp olive oil or drippings from whatever meat was cooked.
Saute some onions or shallots over lowish heat adding garlic when they become soft and cook for another 1 minute.
1 cup of Balsamic vinegar to a soft boil for about 10 minutes or until reduced to about 2/3 cup.
Remove from heat and add butter.
Ingredients
1 lb. chicken tenders cut in bite size chunks (room temp)
4 green onions – halved (white and green parts)
3-4 pods garlic – smash/diced
8 red peppers broke into 1 inch pieces (seeds determine the level of hot)
Broccoli tips – optional
Marinade
1 tsp salt
2tsp soy sauce
2tsp rice wine
2tsp corn starch
2tbs water
Sauce
2tbs sugar
1tsp vinegar
1/2c tom sauce
1tbs corn starch
salt
1 tbs water
Preparation
In a wok 1 cup oil on high heat – oil needs to be at least 375 degrees.
Having the chicken close to room temp will not cool off the oil too fast when you add it to the wok. You need to stay around 375 to 425 degrees.
Fry chicken half way about 2 minutes from done. Just to seal the moisture in the meat.
Drain the oil leaving about a tbsp or so…
Stir fry onion, garlic, peppers and broccoli for 1 min or so
add chicken and green onion parts,
and fry another 2 min
add sauce until thick.
Transfer mixture to a bowl and cover.
Add about 1/4 cup rice vinegar and 1/4 cup soy sauce to the pan scrapping up all of the residuals left from the chicken, throwing in a pepper if you like.
Makes a nice dipping sauce for egg rols or to drizzle over meal.
Serve over rice
Tools
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Ingredients
Brown seasoned pork chops in oil. Remove from skillet.
In the same skillet, brown the raw rice in butter until it has a nutty color. Add the remaining ingredients and stir until blended.
Place rice mixture in a 13 x 9 inch pan.
Place pork chops on top.
Cover with foil and bake at 350 degrees for about 40 minutes
Serves 4.
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