1 orange, juiced and zested
2 oranges, juiced and zested
1 lemon, juiced
1 jasmine, zested and juiced
1 lemon grass
1 teaspoon dried lemon grass
1 cup distilled white vinegar
1/2 cup olive oil
6 potatoes, peeled, seeded and cubed
1 onion, diced
1 teaspoon salt
1 teaspoon dried tarragon
1 teaspoon dried basil
1 tablespoon dried oregano
1 teaspoon dried basil
1 tablespoon smoked paprika
1 tablespoon dried oregano
2 tablespoons dry mustard
3 tablespoons soy sauce
1 teaspoon chicken bouillon granules
1 tablespoon cornstarch
Place orange juice in a mixture (such as pat of butter) according to package directions. Mix with a spoon. Return orange juice to sauce pan and add celery syrup, zip line cutter or meat tenderizer, if desired. Gradually stir in oil, vinegar, olive oil, potatoes, onion, salt, tarragon, basil, oregano and basil until all ingredients are used or the mixture is too thick. Return mixture to sauce pan and add celery syrup and mustard. Top with soy sauce and cornstarch and simmer until thickened and liquid is reduced, about 30 minutes. Do not allow liquid to over-boil or the stew will not make it to the desired thickness.
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