Cooking with Goats!* IronChefToni's Goat Cookbook

ironcheftoni went on a bit of a rant said
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*no goats were harmed in the creation of any of these recipes.

In following a tradition that @njfan starting with their discussion topic of the day (which I really enjoyed), as your February Goat, I will post a recipe a day from my very own prize winning collection. My mehname was given to me many years ago by friends when I started entering the Creative Arts Cooking contests at The State Fair of Texas. Also about that time, Iron Chef; the original version from Japan started airing on FoodNetwork so I was dubbed ironcheftoni. While I have always had a love of cooking, the passion became a hobby/obsession since I have started entering the contests in 1998. I have won over 200 ribbons and have been published in the State Fair of Texas Prize winning recipes cookbook every year except one (1999 when I didn’t win any ribbons worthy of being in the cookbook ).

So, to start things off; Today is also Chinese or Lunar New Year. The year of the Tiger which also happens to be my Chinese Zodiac sign too! I give you the very first recipe I entered in 1998 that won a spot in the coveted cookbook. I received second place in the Asian category in the International Cuisine contest.

Ginger Mushroom Pork

1 1/2 tablespoons Sesame Oil
1 pound Pork Tenderloin, cut into thin strips
1 clove Garlic, minced
1/4 cup Soy Sauce
1/2 teaspoon Sugar
2 teaspoons fresh Ginger Root, minced
1 cup Dried Shiitake Mushrooms; rehydrated and sliced
3/4 cup Water
1 tablespoon Cornstarch
1/4 pound Chinese Broccoli (Gai Lan), cut into 2-3 inch pieces
Note: Chinese Broccoli can be found in Asian Grocery Stores; if not available regular Broccoli can be used
2 tablespoons chopped Green Onions
Cooked Rice

Steam Chinese Broccoli until tender; about 5 minutes, set aside. Heat Oil in large skillet or wok. Stir-fry Pork and Garlic over medium-high heat for 3 minutes. Combine Soy Sauce, Sugar, and Ginger; add to wok. Add Mushrooms and reduce heat to medium and stir-fry for 3-4 minutes or until Pork is no longer pink. Combine Water and Cornstarch until smooth and add to wok. Bring to a boil and stir for 2 minutes. Add Broccoli, garnish with Green Onions and serve with Rice.