Pete's Log: iron chef south bend strikes again
Entry #517, (Cooking)(posted when I was 22 years old.)
oh my god. i am so freaking full. so today for dinner i figured we should have rice with something. so realizing we have most of the ingredients for a sweet and sour sauce, we go to martins and pick up meat, stir-fry veggies, and sherry. i kinda picked a sherry at random, mainly just looking for one that wasn't too dry and that wasn't too cheapish-looking. it turned out to be a decent sherry. so anyway, we made stir fry. I made a sweet and sour sauce that proved to be, for lack of a better word, divine. And I was wise and allowed the meat to simmer in this sauce for a long time. The meat was simply fantastic. It was a great meal. I ate more than I perhaps should have, but I don't care. So for the sake of posterity, I'll share my process, as best as I can remember. First I browned the meat a bit, and added sherry after a while and let that simmer with the meat a while. Meanwhile I mixed pineapple juice, oil, vinegar, soy sauce, pepper, and brown sugar. I added this to the meat after a while and let this whole mix simmer for a while while we made rice. Then I added carrots, snow peas, pineapple slices, and sprouts. So good. So tasty. So filling. mmmm....