Wednesday, March 19, 2014
1 lb large shrimp - not more than 24 to a pound 2 tsp. soy sauce 2 tsp. Shaoxing Cooking Wine -- ordinary rice wine is okay, but not as good Seasonings: 1 Tbsp. mashed and finely minced garlic 1 Tbsp. mashed and finely minced ginger 1/2 of a green onion, thinly sliced 3-6 Red Hot Chili Peppers -- genuine Tabasco peppers work really great. 1 tsp. hot chili paste (optional) Sauce: 5 Tbsp ketchup 1 Tbsp sugar 1/2 Tbsp salt 1 Tbsp Shaoxing Cooking Wine Vegetables: Not essential, but a very worthwhile addition: 10 spears of asparagus, cut off whole tips, 1-inch steep diagonal cut for the stems 1 stalk of celery - cut in thin diagonal slices 1 good size bamboo shoot - cut in long thin slices to compliment the other vegetables 6 Tbsp oil Dash of Toasted Sesame Oil
Procedures : Boil a quart of water in your wok. Immerse all the veggies and boil rapidly until they reach peak color brightness. Immediately strain out into a bowl and set aside. Or you can do them in your microwave. Put 5 tablespoons of oil into wok. Get it smoking hot and stir the shrimp until it is pink and done. This shouldn't take more than a couple of minutes - it all depends on the horsepower of your stove. Put onto plate and discard all excess oil and quickly clean the wok. Heat 1 tablespoon of oil in wok . Get it smoking hot and toss in the hot peppers. Cook them for a minute, at most, until you are getting good whiffs of cooking chili. Add the other seasonings and stir for 15-20 seconds. Add the sauce and stir to mix. Add back in the shrimp and veggies. Stir until you are sure it is all reheated. Give a quick dash of toasted sesame oil, then a quick stir. Pour it out onto a nice, light colored or glossy black platter, so you can admire the colors"
10 - 12 slices bread (day old or crusty bread is best) 3/4 pound medium shrimp 4 water chestnuts, finely chopped 2 green onions, finely chopped 1 teaspoon grated ginger 1/2 tomato, finely chopped 1 teaspoon Chinese rice wine, dry sherry, or white rice vinegar 1 large egg, lightly beaten Salt and pepper, to taste 2 teaspoons cornstarch 2 cups oil for deep-frying, or as needed 1/3 cup warm water
Procedures : Cut each slice of bread into 4 equal squares. Set aside. Shell and devein the shrimp. Rinse the shrimp under warm running water. Pat dry with paper towels and finely chop. Combine the chopped shrimp with the water chestnuts, green onion, grated ginger, tomato, rice wine, lightly beaten egg, salt and pepper and the cornstarch. Heat the oil for deep-frying to between 370 and 375 degrees Fahrenheit. While waiting for the oil to heat, prepare the bread. Dip the bread squares quickly in the warm water and remove. Squeeze out any excess water. Spread 1 - 2 teaspoons of the shrimp mixture onto each bread square. When the oil is hot, carefully slide the toast squares into the hot oil. (Deep-fry in small batches so that the temperature of the oil does not drop too much). Fry each side until browned (about 1 minute on each side). Remove from the wok with a slotted spoon and drain on paper towels. Serve hot."
1 cup azuki (adzuki) beans 5 cups water 1 strip dried tangerine peel or fresh orange peel 1/4 cup canned lotus seeds 1/3 - 1/2 cup brown sugar, as desired
Procedures : Soak the azuki beans in water for several hours to soften them (it's easiest to soak them overnight). Drain. In a medium saucepan, bring the 5 cups of water with the tangerine peel to a boil. Turn the heat down, add the adzuki beans and lotus seeds and simmer, partially covered, for 1 to 1 1/2 hours, until the beans soften.Once the beans are just beginning to break apart, add the brown sugar and stir until dissolved. Taste and add more sugar if desired. Serve hot or cold"
1 16 pound (about 7.5 kg) turkey Marinade: 4 tablespoons hoisin sauce 2 tablespoons soy sauce 2 tablespoons oyster sauce 4 tablespoons honey 2 teaspoons salt 6 - 8 garlic cloves, crushed
Procedures : Mix the marinade ingredients and rub over the turkey. Do not stuff. Place in the oven with a tray filled with water underneath. Cook at 375 degrees F. for approximately 3 hours or according to directions"
1 pound fresh or dried egg noodles 1 tablespoon sesame oil 3 tablespoons peanut or vegetable oil, or as needed
Procedures : In a large saucepan, add enough water to cover the noodles and bring to a boil. Add the noodles, stirring to separate. Cook until the noodles are al dente - tender, but still firm. Drain thoroughly. Rinse with cold water, drain again, and toss with the sesame oil. In a heavy frying pan or a wok, heat 3 tablespoons oil over medium-high to high heat.Add the noodles. Quickly spread them out to the edges of the pan, and then let them cook, without stirring, until they are browned on the bottom (5 - 8 minutes). Flip over and brown the other side. Remove to a plate. Keep warm while preparing other ingredients for the mea"
1 pound eggplant (about 1 American or 3 Asian eggplants) 1/4 pound ground pork Marinade: 1 teaspoon soy sauce Pepper, to taste Pinch of cornstarch Other: 2 cloves garlic 1 tablespoon finely chopped ginger 1 green onion, cleaned 4 tablespoons oil for stir-frying, or as needed 1 tablespoon hot bean sauce 2 teaspoons black rice vinegar 1 teaspoon soy sauce 1 teaspoon granulated sugar
Procedures : If using American eggplant, desalt if desired by placing in a colander and sprinkling with salt, and letting sit for 30 minutes. Marinate the ground pork in the soy sauce, pepper and cornstarch for 15 minutes. Cut the eggplant into pieces approximately 1 inch long and 1/2-inch thick (do not peel). Finely chop the garlic and ginger. Cut the green onion on the diagonal into 1-inch pieces. Heat the wok over medium-high to high heat. Add 2 tablespoons oil. When the oil is hot, add the eggplant. Stir-fry the eggplant until softened (about 5 minutes). Remove from the wok. Add 2 tablespoons oil to the wok. When the oil is hot, add the bean sauce. Cook for 1 minute, then add the garlic and ginger. Stir-fry until aromatic. Add the ground pork. Stir fry until the pork changes color and is nearly cooked through. Add the eggplant back into the pan. Sprinkle the black rice vinegar and soy sauce over. Stir in the sugar and the green onion. Mix thoroughly and serve."
6 cups lamb or chicken stock 1 tablespoon dark soy sauce 1 slice ginger 2 green onions 3 lb boneless lamb 1 - 2 cakes bean curd 1 lb green vegetable, such as Chinese cabbage, bok choy, or spinach 3 1/2 ounces bean thread (vermicelli) noodles
Procedures : Cut the lamb into paper thin rectangular slices. Slice the bean curd. Wash, drain, and chop the vegetables. Prepare any side dishes that you are planning to serve. Lay the lamb, chopped vegetables, and side dishes on separate platters on the table.Place the dipping sauces on the table in small individual bowls. Make sure each guest has a complete place setting, including a dipping fork (color-coded if possible) and a small bowl for placing the cooked food. Bring the broth with the dark soy sauce to a boil, and add the ginger and green onion. Transfer enough broth so that the fondue pot is approximately 2/3 - 3/4 full. (How much broth you need will depend on the size of the fondue pot). Place the fondue pot on the burner, and keep it simmering throughout the meal. Keep the remaining broth warming on the stovetop. To serve, invite guests to spear the food with a dipping fork and cook briefly in the broth until cooked, then dip the cooked food in the sauces as desired. Use a dipping basket to cook the vegetables in batches in the hot broth and ladle out into the soup bowls. Cook the noodles and serve at the end of the meal. "
1 lb sirloin or flank steak Marinade: 1 egg white Pinch of salt 1 teaspoon sesame oil 1 tablespoon cornstarch Vegetables: 4 green onions, sliced on the diagonal into 1-inch pieces 1 8-ounce can baby corn 1 garlic clove, minced Sauce: 3 TB hoisin sauce 2 TB water 1 TB dark soy sauce 2 tsp rice vinegar 1/4 tsp chile paste, or to taste Other: 1 tsp sugar 1 cup oil for frying beef 2 TB oil for stir-frying
Procedures : Slice the beef across the grain into thin strips. Add the marinade ingredients in the order given and marinate the beef for thirty minutes. To prepare the vegetables, wash the green onions and slice on the diagonal into 1-inch pieces. Peel and mince the garlic. Rinse the can of baby corn with warm running water. Drain thoroughly. Mix together the sauce ingredients and set aside. When the beef has finished marinating, heat the wok and add 1 cup oil. When oil is ready, add the beef and fry until it changes color. Remove the beef from the wok and drain on paper towels. Clean out the wok with a paper towel, and add 2 tablespoons of oil for stir-frying. When the oil is ready, add the garlic. Stir-frybriefly, and add the baby corn. Add the green onions. Make a well in the middle of the wok by pushing the vegetables up to the side. Add the sauce and bring to a boil, stirring to thicken. Stir in the sugar. Add the beef and combine with the sauce and vegetables. Serve hot."
2 envelopes unflavored gelatin 3/4 cup (175 mL) sugar 1 cup (250 mL) hot water 3 cups (750 mL) pureed fresh mangoes 1 cup (250 mL) 2 percent evaporated milk 8 ice cubes lime wedges, optional fresh mango slices for garnish, optional
Procedures : Add gelatin and sugar to hot water and mix until dissolved and smooth. In large bowl, mix mango puree, evaporated milk and ice cubes. Pour gelatin mixture into mango mixture and stir until ice cubes are melted. Pour mixture into jelly mould and chill until set, at least 3 hours. To serve, dip jelly mould briefly in hot water then turn pudding out onto platter. Squeeze on some lime juice, garnish with mango slices if desired and serve. (Best eaten within a day). Serves 8. Each serving includes: Calories 208, 49 g Carbohydrates, 5 g Protein, 1 g Fat, trace Saturated Fat, 3 mg Cholesterol, 4 g Fibre, 42 mg Sodium, 345 mg Potassium. An excellent source of vitamin A and vitamin C. A good source of fibre and vitamin E. This is a sample recipe from HeartSmart Chinese Cooking by Stephen Wong, one of the books in the Heart and Stroke Foundation's Heart Smart Library. Recipe reprinted with permission from Douglas & McIntyre"
1 pound lamb, boneless Marinade: 1 tablespoon Chinese rice wine or dry sherry 1 tablespoon soy sauce Other: 3 tablespoons vegetable oil for stir-frying, or as needed 2 large leeks 3 to 4 red hot chili peppers, as desired 2 slices ginger (enough to make 2 teaspoons minced) 2 teaspoons rice vinegar 1 teaspoon sugar 1/4 cup water 1 tablespoon cornstarch dissolved in 4 tablespoons water Salt, to taste
Procedures : Cut the lamb into paper thin slices. Mix the lamb with the marinade ingredients. Marinate the lamb in the refrigerator, covered, for 30 minutes. While the lamb is marinating, prepare the vegetables. Wash the leeks and cut on the diagonal into 1 1/2-inch pieces. Cut the chili peppers in half, remove the seeds, and chop. Mince the ginger. Also while the lamb is marinating, prepare the sauce. Mix together the rice vinegar, sugar and water and set aside. Dissolve the cornstarch in the water and set aside. Heat a wok over medium-high to high heat. Add 1 tablespoon oil. Add the leeks and stir-fry until they turn a light brown (about 2 minutes). Season the leeks with a bit of soy sauce or salt during stir-frying if desired. Remove the leeks from the wok. Heat 2 tablespoons oil in the wok. Add the minced ginger and chopped chilies. Stir-fry briefly until the ginger is aromatic and the chilies just begin to blister (about 1 minute). Add the sliced lamb. Lay flat for 1 minute, then stir-fry until it loses its pink color and is nearly cooked through (3 to 4 minutes). Give the sauce and the cornstarch and water slurry a quick re-stir. Push the lamb up to the sides of the wok. Add the sauce in the middle of the wok. Turn up the heat and add the cornstarch slurry, stirring quickly to thicken. Add the leeks back into the wok. Mix everything together. Taste and add salt or other seasonings if desired. Serve ho"
6 ounces pork tenderloin, julienned Marinade: 2 teaspoons soy sauce 1 teaspoon sesame seed oil 1 teaspoon tapioca starch (or cornstarch) Other: 1/2 cup bamboo shoots 2 Tbsp black fungus (Wood Ear) (or 3 - 4 Chinese dried black mushrooms or fresh mushrooms) small handful dry lily buds) 6 cups water (or 6 cups water and 1 cup Campbell's chicken broth)* 1 teaspoon salt 1 teaspoon granulated sugar 2 tablespoons soy sauce 2 tablespoons red rice vinegar, white rice vinegar, or red wine vinegar 1 Tbsp cornstarch dissolved in 1/4 cup water 1 egg, beaten 2 green onions, finely chopped white pepper to taste (no more than 1 tablespoon) hot chili oil, to taste, optional 1 teaspoon sesame oil
Procedures : Cut the pork into very thin strips. Mix marinade ingredients and marinate pork for 20 minutes. Cut bamboo shoots into thin strips. To reconstitute the wood ears, soak in warm water for 20 minutes. Rinse, and cut into thin pieces. (If substituting Chinese dried mushrooms, soak, then cut off the stems and cut into thin strips. If using fresh mushrooms, wipe clean with a damp cloth and slice.) Bring the water to a boil. When it is boiling, add the pork and the vegetables. Stir in the salt, sugar, soy sauce and vinegar. Test the broth and adjust the taste if desired. (If using chicken broth, you may want to add a bit more rice vinegar). Mix the cornstarch and water. Slowly pour the cornstarch mixture into the soup, stirring while it is being added. Let the broth come back to a boil. As soon as it is boiling, remove the broth from the stove. Slowly drop in the beaten egg, stirring in one direction at the same time. Add the green onion and white pepper to taste. Drizzle with chili oil if desired. Remove from the heat and stir in the sesame oil. Serve hot. (This dish can be prepared ahead of time and frozen. When ready to serve, thaw, add the tofu and bring to boiling. When the soup is boiling, add the egg.) *Adjust the ratio of water to chicken stock as desire"
1 pound fresh medium shrimp, peeled and deveined 1 tablespoon Chinese rice wine or dry sherry 1 teaspoon cornstarch 1/2 pound Chinese egg noodles, or Italian fettucine or linguini 1 teaspoon sesame oil 1 red bell pepper 6 ounces snow peas 1 cup baby carrots 2 1/4-inch slices ginger Hot and Sour Sauce 3/4 cup chicken broth 2 tablespoons red wine vinegar 2 tablespoon ketchup 1 tablespoon granulated sugar 2 tablespoons light soy sauce 1 tablespoon cornstarch dissolved in 4 tablespoons water 4 tablespoons oil for stir-frying
Procedures : Rinse the shrimp under warm running water. Cut in half lengthwise if desired. Add the rice wine or sherry and cornstarch. Marinate the shrimp for 15 minutes. Fill a large pot of water with enough water to cover the noodles. Bring to a boil. Add the noodles and boil for 5 minutes. Drain, run under cold water, and drain again. Toss with 1 tablespoon sesame oil.Cut the red bell pepper in half, remove the seeds and cut into 1-inch strips. Blanch the snow peas and carrots briefly in boiling water until they turn a bright color. Submerge in ice cold water, remove and drain thoroughly. Mince the ginger. In a small bowl or measuring cup, mix together sauce ingredients and set aside. Heat a wok over medium-high to high heat. Add 2 tablespoons oil. When the oil is hot, add the ginger and stir-fry until aromatic (about 30 seconds). Add the shrimp. Stir-fry until they turn pink. Remove from the wok. Heat 2 tablespoons oil. When the oil is hot, add the carrots. Stir-fry for a minute, then add the snow peas. Stir-fry for another minute, then add the red bell peppers. Push the vegetables up to the side of the wok. Add the sauce in the middle. Heat to boiling, then add the noodles and shrimp. Mix everything together. Heat through and serve hot"
1 lb flank steak 1 teaspoon salt 1 egg white 1 tablespoon cornstarch 1/2 cup preserved red ginger, julienne 1/4 cup fresh red pepper, julienne 1 scallion, julienne 1 tablespoon sesame seed oil Sauce: 2 tablespoons hoisin sauce 1 tablespoon dark soy sauce 4 tablespoons chicken stock 1 teaspoon cornstarch Other: 2 to 4 cups oil for deep-frying 1 tablespoon oil for stir-frying
Procedures : Trim fat from beef. Cut across grain into strips 3-inches long and 1 1/2-inches wide. Cut again, and julienne. Combine beef, salt, egg white, and 1 tablespoon cornstarch. Mix well with hand. Heat oil in work Deep-fry beef 1 minute. Drain. Remove. Combine sauce ingredients in a small bowl. Reheat 2 tablespoons of oil in wok. Stir-fry red ginger, red pepper, and scallion 1 minute. Pour in sauce. Bring to boil. Pour in beef. Stir-fry 30 seconds. Add sesame seed oil. Stir-fry quickly until thoroughly heated. May be prepared in advance through combining sauce ingredients in bowl. Do not freeze."
4 dried black mushrooms 1 leaf bok choy 1 green onion 1 slice ginger 1/2 pound ground pork 1 tablespoon dark soy sauce 1 teaspoon sesame oil 1 teaspoon granulated sugar Pinch of salt 1 egg, lightly beaten 3 cups oil for deep-frying, or as needed 48 wonton wrappers, or as needed Water, as needed
Procedures : Wipe any dirt off the mushrooms. Soak in warm water until softened (20 to 30 minutes). Squeeze out the excess water and chop. Wash and shred the bok choy leaf. Wash and dice the green onion. Mince the ginger until you have 1/2 teaspoon. In a medium bowl, combine the ground pork with the dark soy sauce, sesame oil, sugar and salt. Sponsored Links LowCarbCare Pork Rinds Low Carb Gram's Gourmet Pork Rinds Cheddar, Cinnamon & More www.lowcarbcare.com Add the lightly beaten egg and the vegetables. This is the wonton filling. Heat the oil to 375 degrees Fahrenheit. While the oil is heating, prepare the wontons. Lay a wonton wrapper in front of you. Place a teaspoon of the filling in the middle. Fold up the wonton so that it resembles a nurse's cap, wetting the edges to seal (if you haven't made wontons before, see photo instructions on filling wontons). Add the won tons to the hot oil, a few at a time, sliding them in carefully. Deep-fry the wontons in batches until they are golden brown, turning to make sure they brown evenly. Drain on paper towels or a tempura rack if you have one. As with egg rolls, wontons should be served as soon as possible, to ensure they remain crispy. Serve with Sweet and Sour Sauce or red rice wine vinegar"
1 pound boneless, skinless chicken breasts Marinade: 1 tablespoon light soy sauce 1 tablespoon dry sherry Other: 4 garlic cloves, finely minced 2 green onions, finely chopped on the diagonal a few drops sesame oil 2 tablespoons light soy sauce 1 tablespoon dry sherry 1/4 teaspoon chili paste Oil for stir-frying
Procedures : Cut the chicken into bite-sized cubes. Place in a bowl, mix in the marinade ingredients and marinate for about 20 - 25 minutes. While the chicken is marinating, prepare the green onions and garlic. Combine the sesame oil, light soy sauce, sherry and chili paste in a bowl and set aside. Heat wok and add oil. When oil is ready, add the marinated chicken. Stir-fry briefly on high heat, then add the garlic and green onion. Add the remaining ingredients and combine (total cooking time should be about 5 minutes). Serve hot with rice. Serves 4."
4 ounces frozen uncooked shrimp, unshelled Marinade: 1 tablespoon oyster sauce, or to taste 1 tablespoon soy sauce, or to taste 1 teaspoon salt, or to taste Pepper to taste 1 teaspoon cornstarch mixed with 1 1/2 teaspoons water Other: 4 ounces cooked ham 1 medium onion 2 green onions 2 eggs (more if desired) 1/2 cup peas 4 cups cold cooked rice 4 to 5 tablespoons oil for stir-frying, or as needed
Procedures : Run the frozen shrimp under warm running water, pat dry with paper towels, shell and devein. Chop into small pieces. Add the marinade ingredients and marinate for 15 minutes. Dice the ham, onion, and green onion. Beat the eggs lightly with chopsticks, add a dash of salt, and mix.* Set aside. Heat the wok and then add 1 tablespoon oil. When oil is ready, pour 1/2 of the egg mixture into the wok and cook over medium heat, turning over once. Cook the other half the same way. Cut the egg into thin strips, and save for later. Add 2 tablespoons oil, or as needed. When oil is hot, stir-fry the onion and shrimp on high heat for a few moments, remove and set aside. Do the same for the green peas, and then the diced ham. Add 1 - 2 tablespoons oil, turn the heat down to medium and stir-fry the rice. Add a bit of soy and oyster sauce if desired. Add the other ingredients except the egg and green onion and combine thoroughly. Serve the fried rice with the strips of egg on top and the green onion as garnish.** *You can also add a bit of oyster sauce if desired **Alternately, you can mix the green onion and egg in with the other ingredients"
2 eggs 1 tablespoon oyster sauce 2 teaspoons soy sauce Salt and pepper, to taste 1/2 white onion 8 ounces cooked ham 1 green onion, washed 6 tablespoons oil for frying, or as needed 4 cups cold cooked rice
Procedures : Lightly beat the eggs. Stir in 1/2 teaspoon each of the oyster sauce and soy sauce. Add a bit of salt and pepper to taste. Set aside. Peel and dice the onion. Dice the ham and green onion. Heat a wok or frying pan on medium-high to high heat. When the oil is hot, add 2 tablespoons oil. Add the eggs. Scramble lightly and remove from the pan. Clean out the pan. Heat 2 tablespoons oil in the pan or wok. When the oil is hot, add the onion. Stir-fry briefly, then add the ham and the green peas. Stir-fry all the vegetables, and remove from the pan. Clean out the pan. Heat 2 tablespoons oil in the wok. Reduce the heat to medium and add the rice, stirring with chopsticks to break up the clumps. Stir in the remainder of the soy sauce, oyster sauce. Season with salt and pepper as desired. Add the cooked meat and vegetables back into the pan. Stir in the scrambled egg. Heat through and stir in the green onion."
Pastry: 2 cups all purpose flour 1/3 cup lard 1/3 cup butter 4 tablespoons hot water, or as needed Custard Filling: 2 eggs, room temperature 1 1/2 cups whole milk 4 ounces sugar (castor or superfine if possible) yellow food coloring (optional)
Procedures : Preparations: Preheat the oven to 325 degrees Fahrenheit and grease the tart pans. Cut the lard. Use a sifter to sift the flour into a large bowl. Work the lard and butter into the flour with the tips of your fingers, until the mixture has the appearance of coarse breadcrumbs. Continue kneading, adding the hot water. Roll the dough into a large ball, cover with wax paper and refrigerate while preparing the custard filling. Lightly beat the eggs, taking care not to produce any air bubbles. Stir in the milk and the sugar. Add the yellow food color if using. On a large, lightly floured surface, roll out the dough until it is very thin (about 1/8-inch or 3 to 4 mm thick). Cut the dough in half before rolling out if needed. Use a pastry cutter to cut out 18 circles that are 3-inches in diameter. Fit the circles into the tart shells. Pour the filling into the shells. Bake until the custard is cooked and a knife inserted in the middle comes out clean (about 35 minute). Coo"
1.5kg roasting chicken, Sauce: 1 onion, 2 gloves garlic & 1 tablespoon all roughly chopped, 4 red chillies, 6 tablespoons roasted peanuts or peanutpast, 1 tablespoon sugar, 2 tablespoons fish sauce, 1 teaspoon shrimp paste, 1 tablespoon vegetable oil, 1 cup coconut milk.
Procedures : Place chicken on rack in a backingdish and roast at 180?C ( 350?F ) until tender ( 1 1/2 - 2 hours ). Prepare sauce ingredients during last 15 minutes of cooking. In a food processor or a motar, make a paste from onion, garlic, lemon grass, chillies, peanuts, pepper, sugar, fish sauce and shrimp paste. Fry paste in vegetable oil, in large saucepan, then add coconut milk. Stir well and let simmer for 5 minutes until sauce thickens.Place chicken in sauce pan, cover with sauce and let simmer 3 minutes, but carefull not to break up the chicken.. Place on serving plate cover with more sauce and garnish with chilli rings and coreander springs.
1/4 celery, 1 big onion, 2 tomatos, 3 tbsp peanut oil, 150 gr fresh or dried mushrooms, 300 gr deboned & sliced chicken breast, salt & pepper, 2 cups chicken stock, 1 tsp cornflour, 1 tbsp water, 1 cup soja sauce.
Procedures : Dice all vegetables and stirfry with mushrooms in wok with oil until limp, remove vegetables & keep warm, stirfry chicken in wok remove and keep warm add salt & pepper, add bouillon to wok heat up, add water and soja sauce with corn flour, let it simmer for a minute. add meat and vegetables heat up and serve.