COOKBOOK RECIPES (order cookbook)

Uncle Pat's Never-Miss Sukiyaki
Contributed by Noriyuki "Pat" Morita

1/2 lb. ground meat (beef, turkey, chicken, or pork)
1/2 medium Spanish onion, quartered
1-2 cloves of fresh garlic, minced
1-2 tbsp. olive oil
1 large celery stalk, cut in 1-inch pieces
1/2 green pepper, cut in 1-inch squares
1 cup stock (beef stock for beef, chicken stock for chicken)
1-2 carrots, cut in 1/4-inch slices
1-inch fresh ginger, cut in thin whole slices
1/2 cup shiitake (or regular mushrooms), cut in 1/4-inch slices
2 tbsp. soy sauce
3 tbsp. sugar (or to taste)
1 tbsp. mirin vinegar (or 1 tsp. regular white vinegar)
1 stalk green onion, in French-cut slices
1/2 cake tofu, cut in 1/2-inch by 1-inch cubes (optional)

Heat olive oil in a large skillet (12-15 inch or comparable wok). Brown meat for 1-2 minutes over high heat, breaking up meat. Drain excess oil. Add Spanish onion, garlic, celery, and green peppers and stir fry for 2 minutes. Lower heat to a boil, uncovered for 1 minute. Lower heat to simmer; add carrots, ginger, and mushrooms. If desired, you may also ad 1/2 cake fresh tofu. Cover and simmer for 2 minutes. Uncover, add soy sauce, sugar, and mirin. Mix and simmer for 2 minutes. Turn off heat and let all sit for 2 minutes. Gently stir and fold into large serving bowl including juices. Garnish with sliced onions. Serves 2 to 10 people depending on how hungry they are and how much rice they consume.

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