2 pounds potatoes, chopped
5 tablespoons vegetable oil
1 onion, chopped
3 cloves garlic, minced
3 tablespoons sliced fresh ginger root
1 tablespoon salt
4 teaspoons soy sauce
1 tablespoon vegetable oil
1/2 teaspoon brown sugar
1 tablespoon rice vinegar
1/2 teaspoon salt
1 dash ground black pepper
2 tablespoons vegetable oil
2 tablespoons beef broth
2 tablespoons granulated sugar
1 tablespoon white sugar
1/2 teaspoon hot pepper sauce
1 pinch ground nutmeg
1 teaspoon ground cinnamon
Heat oil in a large saucepan or wok over medium heat. Add onions and garlic, saute over medium heat for 5 minutes. Remove from heat; stir partially into potatoes with water.
Add ginger and salt and stir just enough to just coat. Mix in salt, soy sauce, brown sugar, vinegar, ginger, salt and soy sauce.
Add oil, brown sugar, rice vinegar, salt, black pepper and liquid from chicken stock. Stir just enough to smooth over all the potatoes.
Return to a boil, then reduce heat to medium. Return to a boil. Cover, then reduce heat to low. Cover, and cook for about 10 minutes, stirring once, to prevent potatoes from bursting apart. Remove from heat but let stand 15 minutes to ensure that all the carrots are tender.
Add boiling water to pot, and slowly simmer for 10 minutes. Stir in sugar, pepper and nutmeg. Return mixture to a boil and continue stirring.
Add brisket muscle, onion, celery, carrots, carrots and celery. Reduce heat to low, and stir lightly. Reduce heat to medium, and cook for 5 minutes.
Stir in white sugar, hot pepper sauce, butter or margarine, beef broth and vegetable oil. Reduce heat to low, and bring temperature to medium. Adjust seasoning and colorings according to taste.
Add pork cubes; stir in salt, celery and carrots. Cover, and cook for 5 minutes. Remove pork and stir into shredded potatoes. Return scallops to pot.
Squeeze thoroughly to clear. (See Notes for more .) Heat oil and brown sugar in large skillet over medium heat. Add garlic and ginger stick meatballs; cook, stirring occasionally, for about 5 minutes or until lightly browned.
Saute celery leaves and onions in skillet until tender. Stir in 1/2 cup of salt and pepper. Mix together and saute meatball mixture and celery. Mix into pot, stirring occasionally, until sauce thickens, about 5 minutes. Mix meatball with celery mixture and celery.
Heat oil in large skillet over medium heat. Add celery and carrot mixture, chicken stock and sugar. Cook, stirring occasionally, for about 5 minutes or until potatoes are ripe. Mix into pot. Reduce heat to low and simmer 45 minutes or until meat is tender. Remove skillet from heat and spoon over celery mixture, stirring gently.
Set aside to cool. Sprinkle finely chopped greens over celery mixture.
Remove meat-loin from pot. Stir in own and vegetable broth. Reduce heat to medium-low. Stir in celery mixture. Return meat to pot. Simmer about 10 minutes, stirring occasionally.
Remove tomato, cabbage and onion from pot. Stir celery mixture. Stir in rice vinegar, brown sugar, sugar, hot pepper sauce, nutmeg and cinnamon. Bring to a balanced simmer (ie about 30 minutes) and return meat to pot. Simmer 5 minutes or until rice is cooked through and liquid is absorbed.