In a large stockpot, brown the seasoned meat on all sides. Set meat aside and wipe out stockpot. In the same pot; saute onions, carrots, celery, beans, ginger and garlic. Add mushrooms and season with salt and pepper. Deglaze with shaoshing and reduce by 50 percent. Add soy sauce and check again for seasoning. Return meat to pot, and add water to cover. Cook for 2 to 2 1/2 hours until meat is tender. In a large pasta bowl, place a mound of mashers and cover with copious quantities of the stew, sauce and all. Enjoy. For the Garlic Mashed Potatoes: In a saucepot, add potatoes and fill with cold water. Add a little salt. Slowly boil potatoes for 30 to 40 minutes until potatoes can be pierced with a paring knife then easily fall off of the knife. In another saucepan, caramelize garlic then add the cream. Reduce cream by 30 percent. In a large stainless steel bowl, add hot potatoes and garlic cream. Hand mash together. Add salt and pepper and check for seasoning. This recipe yields 4 servings. Source: "EAST MEETS WEST with Ming Tsai - (Show # MT-1A27) - from the TV FOOD NETWORK" S(Formatted for MC5): "10-27-1999 by Joe Comiskey - email@example.com" Per serving: 789 Calories (kcal); 34g Total Fat; (35% calories from fat); 17g Protein; 121g Carbohydrate; 122mg Cholesterol; 88mg Sodium Food Exchanges: 6 1/2 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 6 1/2 Fat; 0 Other Carbohydrates Recipe by: Ming Tsai Converted by MM_Buster v2.0n.
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|Serving Size: 1 Serving (520g)|
|Recipe Makes: 4 servings|
|Calories from Fat: 151 (75%)|
|Amt Per Serving||% DV|
|Total Fat 16.8g||22 %|
|Saturated Fat 10.3g||52 %|
|Monounsaturated Fat 4.8g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 61.1mg||19 %|
|Sodium 683.5mg||24 %|
|Potassium 195.6mg||5 %|
|Total Carbohydrate 14.8g||4 %|
|Dietary Fiber 3.4g||14 %|
|Sugars, other 11.4g|
|Protein 3.4g||5 %|
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Calories per serving: 202
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