Thai Sukiyaki Recipe With Sauce

Ingredients

• 14 oz pork (or any meat/seafood of your choice)
• 1 egg white
• 1/2 tbsp cornstarch
• 1 tbsp oyster sauce
• 1 tbsp sesame oil
• 3 chilies
• 6 cloves of garlic
• 2 coriander root
• 2 tbsp sesame oil
• 2 tbsp fish sauce
• 1/3 cup chili sauce (e.x. sriracha sauce)
• 1/3 cup vinegar
• 1/3 cup white sugar
• 2 oz fermented bean curd
• 3 tbsp + 1/2 tsp water
• 1 tsp salt
• sesame seeds (for garnishing)
• 14 oz marinated meat
• 3 oz dried glass noodles
• Chinese cabbage
• morning glory
• celery
• enoki mushrooms
• green onions
• sweet basil
• 8 cups water

Steps

1. 1

   In a large bowl, combine your choice of meat with egg white, cornstarch, sesame oil, and oyster sauce. Mix well to coat the meat and refrigerate for at least one hour.

2. 2

   Crush coriander root, garlic, and chilies using a mortar and pestle. Alternatively, you can use a food processor to make the paste.

3. 3

   Add fermented bean curd and pound or mix.

4. 4

   Combine the paste and the remaining ingredients, except for the sesame seeds, in a pan over medium-low heat, stirring continuously.

5. 5

   When the sauce is thick enough to your liking, sprinkle sesame seeds and remove from heat.

6. 6

   Fill a pot with water and place it over medium heat. Bring to a boil before adding the marinated meat.

7. 7

   Crack the eggs into the pot and give it a quick stir to prevent sticking.

8. 8

   Add all vegetables to the pot and let simmer until soft to your liking.

9. 9

   Finally, add the glass noodles and let them cook for an additional minute. Remove the pot from heat and serve immediately.