Ingredients with Measurements:
- 1 lb Lunggoi Katsa (thinly sliced)
- 1 red bell pepper (julienned)
- 1 green bell pepper (julienned)
- 1 onion (sliced)
- 2 cloves garlic (minced)
- 1 tbsp ginger (minced)
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp cornstarch
- 1 tsp sugar
- 1/4 cup water
- 2 tbsp vegetable oil
- Salt and pepper to taste
Special equipment needed:
- Wok or large frying pan
Step-by-step instructions:
1. In a small bowl, mix together soy sauce, oyster sauce, cornstarch, sugar, and water. Set aside.
2. Heat the wok or frying pan over high heat. Add vegetable oil and swirl to coat the bottom of the pan.
3. Add garlic and ginger, stir-fry for 30 seconds until fragrant.
4. Add Lunggoi Katsa and stir-fry for 2-3 minutes until browned.
5. Add onions, red and green bell peppers, and stir-fry for another 2-3 minutes until the vegetables are tender-crisp.
6. Pour the sauce mixture over the Lunggoi Katsa and vegetables. Stir-fry for another minute until the sauce thickens and coats everything evenly.
7. Season with salt and pepper to taste.
8. Serve hot with rice.
- Time:
Preparation time: 15 minutes
- Cooking time: 10 minutes
Temperature:
- High heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 220
- Fat: 10g
- Carbohydrates: 20g
- Protein: 14g
Substitutions for ingredients:
- Lunggoi Katsa can be substituted with any thinly sliced beef or pork.
- Red and green bell peppers can be substituted with any color of bell peppers or other vegetables such as carrots, broccoli, or snow peas.
Variations:
- Add sliced mushrooms for an extra umami flavor.
- Add sliced chili peppers for a spicy kick.
- Use shrimp or chicken instead of Lunggoi Katsa for a different protein option.
Tips and tricks:
- Make sure to slice the Lunggoi Katsa thinly for even cooking.
- Stir-fry the vegetables quickly over high heat to retain their crunchiness.
- Don't overcook the Lunggoi Katsa or it will become tough.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve in a large bowl or platter with rice on the side.
Garnishes:
- Garnish with sliced green onions or cilantro for a pop of color.
Pairings:
- Serve with steamed rice and a side of stir-fried vegetables.
Suggested side dishes:
- Stir-fried bok choy
- Steamed broccoli
- Fried rice
Troubleshooting advice:
- If the Lunggoi Katsa is tough, it may have been overcooked. Try reducing the cooking time next time.
Food safety advice:
- Make sure to cook the Lunggoi Katsa to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
- Lunggoi Katsa is a traditional Chinese dish made with thinly sliced beef or pork.
Flavor profiles:
- Savory, salty, slightly sweet, and umami.
Serving suggestions:
- Serve as a main dish with rice and a side of vegetables.
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Region: Chinese