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Ganfan: Rice with Meat and Vegetable Sauce

Rice, Noodles, and Other Grain Foods

Ganfan: Rice with Meat and Vegetable Sauce
3/4 cup vegetable oil
2 pounds meat (beef, lamb, mutton, or chicken), cut into two-inch slices
3 radishes, cut into thin strips
3 or 4 onions, peeled, halved, and sliced
2 or 3 green bell peppers, seeded and cut into julienne slices
3 or 4 tomatoes, diced, or 2 Tablespoons tomato paste
1/2 cup cabbage, shredded
2 or 3 carrots, peeled and cut into thin strips
1/2 cup scallions (green part only), cut into one-inch strips
1 teaspoon ground red pepper
1 teaspoon black pepper
1 teaspoon salt
2 cups long or medium grain white rice
1. In a large pot, fry the meat in hot vegetable oil until browned. Then add radishes, onions, green bell peppers, tomatoes (or tomato paste), cabbage, and scallions. Add enough water (one to two cups) to cover the ingredients, then simmer until the ingredients are soft and the water has evaporated. This should leave a moist sauce. Season with ground red pepper, black pepper and first teaspoon of salt.
2. In another pot, bring four cups of water to a boil. Add the second teaspoon of salt and then the rice. Cover the pan, and simmer until all the water is absorbed, about twenty minutes. When the rice is soft, remove from the heat and let stand five to ten minutes in the covered pan, then fluff the rice with a spoon or fork.
3. For the ganfan, serve the meat and vegetable sauce on top of cooked thermally hot white rice.

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