Looing sauce can be used with any type of meat. If you loo fish, don't save the left-overs (not that there are going to be any, though).
I can't rave enough about the tenderness, and flavor imparted to even the toughest meat. I love beef roasts done this way, and it's perfect for wild game of all sorts.
Looing Sauce
4 cu water
2 cu soy sauce (1 light, 1 dark)
1/4 cu sugar
1/2 cup rice wine, or dry sherry
3 sclices fresh ginger
Simmer the meat/fowl in the sauce until tender. By tender, I mean you can shred it with a pair of forks.
Serve the beef as you would any pot roast. Normally dry rabbit, or pheasant are amazing. Or...shred the meat for tortilla wraps, or other dishes.
Sounds great, how about some quick Oriental rice to go with that Looed pot roast.
* 1-1/2 cups of long grain white rice.
* 2 tbsp. of Soy Sauce.
* 2 tbsp. of fresh minced ginger.
* 2 tbsp. of fresh minced garlic.
* 1/2 cup of sliced celery.
* 1/2 cup of diced onion.
* 1/2 cup of diced bell peppers.
* 1/4 cup of minced carrots.
* 2 tbsp. butter.
* 3-cups of chicken stock. (granulated bullion is ok )
* salt & pepper to taste.
+ 1/2- cup of green onion sliced to about 1/2" lengths.
+ 1- egg
+ 1/4 cup of green peas, (fresh or frozen)
Brown the rice in a dry skillet.
Place all the ingredients except for the rice and the last three items in a sauce pan or rice cooker and bring to a simmer,
Now add the rice, cook on simmer covered for twenty minutes.
While it's simmering add a little water to the egg (1- tbsp.) and scramble the egg cooking it as flat as possible, set aside to cool.
After the rice is finished, uncover and fluff it up, add the green onion, peas, and chopped egg to the rice and stir, let it set covered for a few minutes, stir again and serve.
It sounds like a lot of work when explaining it, but only takes ten minutes of prep total, and the twenty five minutes of total cooking time.
