So, I mentioned the other day that I made a huge pot of broth by simmering scrap bones primarily to make my a la zuppa Toscana.
I also mentioned that I poured the cooled broth into separate containers which went into the freezer. I will use the broth, one container at a time, when I want to make soup in the coming days.
Let me now show you what I did with the substantial amount of beef that I was able to pick from the scrap bones.
How that not-so-good looking stuff in the photo above became the much prettier, and very flavorful, dish that you see in the photo below.
You know how long it took to make a stir fry out of the scrap meat? Fifteen minutes including the time it took to pull the meat off the bones.
Recipe: Beef, tofu and Chinese cabbage stir fry
- 1 tbsp. of cooking oil
- about 1 c. of cooked beef, torn into small pieces
- 1 onion, chopped
- 1 tsp. of light soy sauce
- 1 tsp. of patis (fish sauce)
- juice of half a lemon
- 1 tbsp. of sugar
- 1 block of soft (silken) tofu, cut into 1/2-inch cubes
- 1 tbsp. of chili garlic sauce (see photo)
- a bunch of Chinese cabbage (whatever variety you prefer), cut into one-inch pieces, stalks and leaves separated
- crisp fried shallots, to garnish (optional)
- Heat the cooking oil in a wok or frying pan.
- Add the beef and onion and stir fry over high heat for about a minute.
- Add the tofu cubes. Season with soy sauce, fish sauce, lemon juice and sugar. Stir lightly and cook for 30 seconds.
- Add the stalks of the Chinese cabbage since they require a longer cooking time than the leaves. Stir. Cook for 30 seconds.
- Add the chili garlic sauce (you can actually add it earlier, along with the soy sauce, etc.). Stir.
- Add the leaves. Stir. Cook for another 30 seconds. Taste and adjust the seasonings.
- Serve hot over rice.
Preparation time: 10 minute(s)
Cooking time: 5 minute(s)
Number of servings (yield): 2 to 3