Curry teriyaki w/ risotto
This is a recipe that was a result of trying different spice combos in uni but now is something I make regularly 
Equipment
- Mei Wok
Ingredients
- 4 Roma tomatoes
- 1 yellow onion
- 2 shallots
- 2 whole garlic cloves
- 3 zucchini (can also substitute other veggies if preferred)
- 1 lb diced or ground chicken
- 1 lb pork chop
- Cumin
- 1 tbsp Mushroom soy sauce
- Salt
- Chili garlic oil
- 2 tbsp Sesame oil
- Water
Risotto ingredients:
- 2.5 cups Loto rice
- 1 cup Wild rice
- 5 cups Vegetable broth
Instructions
Risotto Steps:
- 1. Wash loto rice and wild rice
- 2. mix together with vegetable broth in a rice cooker OR put in a large enough pot on the stove
- 3. If using the stove, turn the heat down to medium-low when the broth begins to boil and let it cook down entirely, stirring occasionally
Teriyaki steps:
- Pound the pork chop to 1/2 inch thickness and cut it into strips/cubes based on personal preference
- Mix the soy sauce and 1 tbsp of the sesame oil in a large bowl and add cumin to taste.
- Marinate the pork chop with the chicken in the soy sauce/sesame oil/cumin mixture while you cut the vegetables
- Cut the tomatoes into quarters and set aside
- Cut the shallots in half and then cut into thin slices
- 6. Peel the garlic, smash it flat with the knife, and cut into slices
- Cut the onion into quarters and slice
- Cut zucchini into quarter inch slices
- Once all vegetables have been prepped, heat the wok and add 1 tbsp of sesame oil, making sure to coat the whole wok.
- When the oil begins to pop, toss in the tomatoes and let them cook until they are slightly soft - you should be able to press down with a spatula but not break them apart
- At this stage add the shallots, garlic, and onions, letting them brown and crisp a bit for added texture (personal preference)
- Add 1/2 cup water and let the mix cook down until there’s almost no liquid before adding in the meat and marinade
- Make sure to stir constantly, adding in about a half cup of water when the liquid boils off. Add salt and cumin to taste
- Toss in the zucchini and try to evenly distribute it.
- Add in the chili garlic oil to taste and stir it in.
- 1Turn off the heat and cover the wok. The residual heat of the cast iron will last long enough to cook the veggies through without overcooking the meat!
- Add risotto and curry teriyaki to plate and top with Asian pickles and enjoy
