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Lianna Yang
Print Recipe

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