🚀 go-pugleaf

On Thu, 11 Jan 2007, Willy Skass wrote:

> Sukiyaki American Style
>
> Sukiyaki Sauce
> 1 1/2  cups chicken broth
> 1/2     cup sugar
> 1/4     cup mirin
>
>
> 1/4 to 1/2 cup cooking oil
> 1    8-ounce can shirataki, drained and par-boiled to freshen
>      OR equivelant amount of fresh noodle
> 1/2  head Chinese cabbage, shredded to 2-inch lengths
> 12   Scallions, cut into 2-inch lengths
> 1     Large onion, peeled and shredded into 2-inch lengths
> 4     large fresh mushrooms, sliced thinly
> 1/4  cup thinly sliced bamboo shoots (use canned, refreshed with
>       boiling water
> 1/4  pound tofu, drained and dried
> 1/2  pound fresh bean sprouts
> 1/2  pound fresh spinach leaves, shredd to 2-inch lengths
> 1    pound sukiyaki beef (or 1 pound top sirloin steak, thinly sliced)
>
>
> 	Prepare the sauce in advance:  Combine all sukiyaki sauce
> ingredients in a mixing bowl and pour into a pitcher.
>
> 	Place all ingredents, except the cooking oil, on a large
> serving platter, cover with plastic wrap, and refrigerate until
> cooking time.
>
> 	Heat 1 tablespoon of oil in an electric skillet or chafing
> dish over high heat.  Slowly add the noodles, cabbage, scallions,
> onion, mushrooms, bamboo shoots, and tofu, one ingredient at a time,
> stirring carefully with a pair of chopsticks.  Occasionally add more
> oil.  As the vegetables cook, pour in the sauce.  Let everything cook
> over a high heat for about 6 to 8 minutes, stirring occasionally. Add
> the bean sprouts, spinach, and meat.  Reduce heat to a simmer and
> continue to cook for about 5 minutes.
>

thank you!

I'll have to try it soon.