Welcome back, Ladies and Gentlemen! On tonight's episode of Cooking with the Rev, we are going to make one of my favorite dishes: Pepper Steak with Onions, Steamed Dumplings, and Fried Wontons!
Before we get started, some words of caution. Cooking with oil is always dangerous. Cooking with oil in a truck is extra dangerous. If you are going to attempt to recreate any of tonight's dishes, please have a fire extinguisher handy, and be prepared to use it. If you have never dealt with setting your truck on fire, and the idea of that happening scares you, then close this thread and go to McDonald's. Buy a Big Mac.
Second word of caution. This is a messy meal to make. You are dealing with a lot of prep items, and stuff that likes to go everywhere, like flour and corn starch. Be prepared to clean up a mess. Have lots of wipes handy, and at least one roll of paper towels.
Third word of caution. Cooking with oil smells. A lot. Be prepared to have a funny smelling truck for a few days.
Okay, now that we have the disclaimers out of the way, let's get started! You are going to need a lot of ingredients. Here's what you'll need:
1 lb of thin cut beef
1 boneless, skinless chicken breast
1/2 of a green pepper
1 white onion
2 tablespoons of dry sherry
2 tablespoons of soy sauce
2 tablespoons of stir fry sauce
Canola oil
Stir fry oil of your choice (I prefer grape seed oil)
1/3 lb of mild ground pork
Flour
1 bunch of green onions
2 tablespoons of Corn Starch
Water
Wonton Skins
Whipped cream cheese
Now that you have your ingredients, let's get rockin!
First off, let's start with the veggies. You want to keep the veggies fairly large. I like to cut them into 1" squares, or as close as I can get. If need be, I will pull out a tape measure to check:
Now that we have our veggies cut, let's move on to the meats. We'll start with the steak. You want to use a thin steak. Get one that is as thin as you can possibly get. It should look something like this:
We are going to cut up the steak into squares that resemble the same size as the veggies. The idea behind this is that the veggies are cheaper than the steak, but they have the same consistency.
Next, we'll cut up the chicken. If possible, cut the chicken as thin as you can, because it cooks easier that way.