CHINESE MEAT & POTATO STEW Double Duty with vegan option

Chinese stews and casseroles?  They're not as unusual as you'd think...

Oriental Meat 'n Potatoes Casserole with orange, 5-spice & star anise
also serve with Chinese leaves in Garlic Honey sauce

67's Chinese Meat and Potato Stew, rich with oriental spicing and layers of lovely flavours, has an unusual component for Oriental cuisine: potatoes (historical notes below). 

It's a slightly indulgent dish for relaxed weekend cooking, perfect in icy weather when no one is venturing outside.  Once prep is complete, the stew takes just an hour to cook; the aromas wafting through the household will beguile everyone.  

Some of the prep can be done a day ahead.  The Blogger doesn't own an Instant Pot but the recipe would probably work in that, with maybe a slight loss of flavour.

Chinese New Year 2019 begins 5th February; if you're marking the occasion at home, this is a worthy offering. 

The photo shows casserole pork but beef would work equally well.  If using frugal cuts which require long slow cooking, see Tips (below).

The vegan alternative contains the same base vegetables but the cooking method is slightly different.    

Cost:  £5.50
Feeds: 4 generously

Ingredients for meat version:   
   2 spring onions, coarsely chopped
   1/4 cup peeled, diced ginger
   1-2 large cloves garlic, minced
   1 cup water

    2 med yellow or purple onions, finely sliced

    peanut or light vegetable oil (not olive)

   3-400gms/10.5-14 oz casserole pork or beef (nothing fatty)

   2-3 sticks celery, peeled & coarsely chopped
   2 large carrots, in thick slices
   1 large peeled baking potato in large dice (if carb-phobic, butternut squash) 

    1/2 tsp 5-spice powder
    1 star anise
    1 generous tablespoon Hoisin sauce* plus a further 1 tablespoon Hoisin sauce
    zest and juice of an orange
    1/2 - 1 tbsp sugar (opt)
    1/3 cup dry sherry, brandy, shaoxing rice wine or white grape juice

    1 fresh chilli, seeds & membranes removed, finely diced OR generous pinch of chilli flakes (opt)

Ingredients for Vegan Version:
    Replace meat with:    
       3-400gms/10.5-14 oz firm tofu 
       soy sauce
       sherry
       cornflour
       finely grated ginger
       finely grated garlic 

Method for BASE:

1. Blitz the spring onions, ginger, garlic and water until completely blended; set a strainer over a deep bowl; pour in the liquid; strain, pushing down on the pulp with a spoon until dry to get all the flavour; discard pulp; set liquid aside  
2. Heat a good sized heavy bottom pan over high heat
3. Add a good tablespoon of peanut oil to the pot; add onions; reduce heat to med-high; cook gently 10mins until soft but not brown; set aside
4. Add celery & carrot to pan; stir fry 5 mins until beginning to soften
5. Add 5-spice, star anise, sugar if using, orange juice & zest & sherry
6. Pour in onion, garlic & ginger water
7. THEN...

MEAT version:

1. (If meat requires tenderising: Cover the meat with water, bring to a boil, skim off froth, drain and rinse.  Cover meat with fresh water,  add a couple of onions and carrots, bring to a boil and simmer a few hours OR cook on high in a slow cooker for a couple of hours, until meat is fork tender.  Drain, saving the liquid for stock. Proceed with recipe.)
2. In a wide pan over high heat, generously spray base with peanut oil; add chunks of meat with a bit of space in between; allow to brown; brown the other side; set aside (you may have to do this in batches).  (this step can be done a day ahead)  
3. When ready to cook, add meat after step 6 (above)
4. Add stock or water to just cover; bring to the boil
5. Reduce heat to medium; the liquid should bubble gently 
6. Cook one hour or until the meat is tender
7. If gravy is too thin, add a teaspoon of cornflour mixed with cold water; leave to cook a few min.  If gravy is still not thick enough, repeat
8. Serve over rice or noodles with green veg like broccoli, quick-cook green beans or mange tout or stir-fried Chinese cabbage

VEGAN version:

1. After step 6 of the basic recipe above, add good stock to cover
2. Bring to the boil; reduce heat to med
3. Cook partially covered 30 mins; the liquid should bubble gently
4. Meanwhile, cut tofu into chunks similar to casserole meat
5. Marinate 20 mins in a 1-1-1 mix of soy sauce, sherry and cornflour mixed with a little finely grated teaspoon ginger & garlic (for every tablespoon of liquid, 1/4 tsp grated garlic & ginger)
6. In a wide pan over high head, generously spray base with peanut oil; add chunks of tofu; brown on both sides (prob. 2-3 mins each).  You  may have to do this in batches. 
7. Add tofu to vegetables with marinade, stir into the stew without breaking up tofu
8. Reduce heat a little; cook another half hour 
9. If gravy is too thin, add a teaspoon of cornflour mixed with cold water; leave to cook a few min.  If gravy is still not thick enough, repeat
10. Serve over rice or noodles with green veg like broccoli, quick-cook green beans or mange tout or stir-fried Chinese cabbage

*67 uses Lee Kum Yee Hoisin Sauce

Historical Note: Though you'll seldom see potatoes on a menu in Chinese restaurants, they have been grown in China for 400 years.  In fact, in 1993, China became the world's largest potato producer. 

Introduced by Portuguese traders in the 17th century, potatoes were the main staple food for many Chinese, especially in remote mountain regions.  In most cases they replaced turnip or daikon in stir fries and stews and were served with - not instead of - rice.   

The ready availability of potatoes in contemporary Cheese cuisine is partly due to attempts to diversity agriculture -- potatoes are high yield and raise income on small farms.  No doubt the popularity of 'French' fries and mashed potatoes is another contributing factor. 

Tips:

• this is a gentle version of the dish, intended for family consumption 
• for sophisticated diners who prefer something punchy, don't strain the solution of spring onion, garlic & ginger 
• if you liked this you will also like the ultra-indulgent and luxurious Chinese Beef, Potato and Onion Pie

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This recipe has been developed by B M Lee/ Bright Sun Enterprises.  It may not be reproduced without the author's written permission