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This is my go-to comfort food. Whenever I eat at a Chinese restaurant the meat has a velvety, soft feel, total melt-in-your-mouth perfection. But have you tried recreating these dishes at home? It can be like eating hard leather shoes. The trick is velveting your meat. Once you have this technique down pat, you’ll never need to buy Chinese takeout again.
2 and 1/2 pounds London broil, thinly sliced
1/2 teaspoon black pepper
2 teaspoons dry red wine, such as Alfasi Cabernet Sauvignon
1 egg
1 teaspoon Gefen Potato Starch
2 teaspoons plus 5 cups oil, divided
1 eggplant, cut into chunks
1 teaspoon minced ginger
2 cloves garlic, minced or 2 cubes Gefen Frozen Garlic (optional)
1/2 cup chicken stock
1/4 cup Tuscanini Red Cooking Wine
3 teaspoons orange juice
1 teaspoon honey or sugar
1 teaspoon salt
1 teaspoon black pepper
2 heaping tablespoons Gefen Potato Starch
3 tablespoons water
In a bowl, toss meat with black pepper, wine, egg, potato starch, and one teaspoon oil. Set aside to marinate for 30 minutes.
In a deep skillet, heat 5 cups oil. Deep fry meat slices until golden brown, about three to five minutes. Remove and set aside. Leave 1/2 cup oil in the skillet and carefully transfer the rest to a container, setting it aside to cool.
Add eggplant, ginger, and garlic (if using) to the skillet and sauté three minutes, adding oil from the container if needed.
In a bowl, whisk together stock, wine, orange juice, honey, salt, and black pepper. Add sauce to the skillet.
Cover and simmer on low for three minutes, until eggplant softens but is still firm.
Return meat to the skillet and stir well.
In a bowl, whisk together potato starch and water. Add to the skillet, stirring to thicken the sauce.
Photography by Chay Berger
Styling by Nina Braun
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