Mama Huang's Cookbook

Ingredients:

4 lbs country style boneless ribs, cut up into strips 1/2 -3/4 inch thick, or sliced pork loin or butt.

Marinade:

1/2C hoisin sauce
1/4 C brandy
2 T honey
1/4 C soy sauce
2 T sesame oil
1 t ginger powder
1 t garlic powder
1 t 5-flavor spice
1 t onion powder
1/4 t ground black pepper

Olive oil or canola oil
Char Shui sauce (optional)

Mix all ingredients of the marinade. Divide into 2 (gallon-size) ziploc bags.
Place half  the pork strips into one bag and other half in the other bag. Seal the bags  tight and make sure the marinade covers all the pork.
Lay the bags on their sides and refrigerate 24-36 hours.
Everytime you open the refrigerator for something, turn the bags over.
Preheat oven to 400 deg (375 deg conv oven) on ROAST setting.
Using a silicone brush, brush oil over baking rack.
Place pork pieces on roasting rack and brush oil on the pieces. Bake for 20 mins or till golden brown .
Turn pork strips over and paint top side of strips with oil. Bake another  10 mins or till golden brown.

If desired, paint char shui sauce over the pork and bake another 5 mins. Serve warm, as strips, or slice into 1/4 inch slices.

If you are going to freeze meat for a later meal, stop after the 30  min of baking. After defrosting, paint with char shui sauce and bake 5 min on each side and serve.

1 1/2 lb beef chuck in 1 – 1 1/2 inch cubes
1/4 C flour
2-14 oz cans or 1-28 oz can of diced or whole tomatoes, cut up
2 C water
3/4 lb potatoes, fingerlings are best
3-5 carrots
5 stalks of celery
1 med onion, cut up
1 t salt
1/2 t coursely ground black pepper
1/3 t garlic powder or 4 big fresh cloves
1 bay leaf

Dredge beef cubes in the flour.
Put tomatoes and water into slow cooker.
Add salt, pepper, garlic, bay leaf and stir lightly.
Place beef, followed by carrots, celery, onions and potatoes above the tomatoes.
Cook on high about 4-5 hours, stirring at 2, 3 hours.

1 lb lean ground beef
1 lb ground turkey
1 1/2 C old fashioned rolled oats, NOT steel cut
4 cloves of garlic, chopped
1 medium onion, chopped
1 large celery stalk, chopped
1 mediun carrot, chopped
1/2 C parsley, chopped
2 large eggs
1/4 C ketchup
1 T Dijon mustard
1/4 C chili sauce
1 T soy sauce
2 t salt (3 t if using course salt)
1/2 t black pepper

Topping:
1/2 C ketchup
2 T brown sugar

Preheat oven to 375 degrees.
Mix all ingredients (except those for topping) well, with a large folk or with your hands.
Transfer to a 9 X 5 inch loaf pan.
Mix the topping ingredients and spread on top of meat. 
Set pan on a bigger rimmed baking pan and bake about  70 – 75 min. When done, a knife inserted in the middle should produce clear rather than cloudy juice.
You can also bake in a 6 – 8 C (1.5 – 2 Qt) baking dish and this will cut down the time to about 1 hr.