1 clove garlic, minced
3 tablespoons olive oil
6 ounces beef stewed and diced
1/4 cup chopped onion
1 cup butterflied Vao appearance boar ribs
Place garlic, olive oil, liquid smoke and onion in a non-metal bowl. Add meat, stirring to combine, and cooked over medium heat until brown. Stir in butterflied pork, reduce heat, and cook about 1 minute, stirring quickly to let meat brown. Stir in remaining ingredients.
I love this savory pilaf! It went great with the Cornish game hens I served for Easter dinner. I would have given this 5 stars, but I had to doctor it slightly. The chopped veggies added color and rounded out the texture and flavor. (I chopped up some mushrooms along with the carrots, celery, and onion.) Also, I used chicken broth as per other suggestions. I knew it would be a little too bland, especially from what other reviewers said, so I added 1/2 tsp. salt, 1/2 tsp dried tarragon, 1/4 tsp. dried thyme, a few dashes of cumin, and a few grinds from my pepper mill. I'll be making this again--a hearty, satisfying, versatile side dish!
AWESOME! This is so close to what one would get at a Vietnamese restaurant that one would think it to be safe to eat but it is really good. I did not put in as much crab but group ate it and it was very good. The most important thing is to refrigerate the sauce as it thickens as it approaches room temperature. I did put the egg noodles in the fridge first as I did the shrimp but group ate them both and it was very good. If I could give more stars, I would. This is definitely going into our regular rotation.