FORKD SEASONS
This recipe draws inspiration from a beloved spot in Philadelphia’s Chinatown, Imperial Inn, and my favorite entree, ‘Four Seasons.’ The dish more commonly includes chicken, beef, pork and shrimp in a brown sauce with vegetables. Imperial Inn’s, however, had only beef, BBQ pork and shrimp in a black bean sauce with vegetables; and it was phenomenal. For my Forkd Seasons, I omitted the pork for chicken (the pork’s another recipe) and I get a little help from Hormel® Slow Simmered Beef Tips & Gravy for quick, tender cuts without the wait. Unfortunately Imperial Inn closed its doors in January 2019 after 45 year in business. Luckily the food memories I had there will remain in my heart, always.
PREP/COOK TIME: About 30 Minutes
Makes 2 – 3 Servings
INGREDIENTS
2 Tbs – Vegetable Oil
½ Lbs (2 Cups) – Sliced Carrots
½ Tsp – Kosher Salt
½ Tsp – Coarse Black Pepper
1 Lbs – Chicken Breast Tenders, Sliced in Thirds
1 Cup – Sliced Baby Bella or Shiitake Mushrooms
1 Tbs – Naturally Brewed Soy Sauce
1 Tbs – Black Bean Sauce
1 (15 Oz) Package – HORMEL® Slow Simmered Beef Tips & Gravy
1 Tbs – Finely Grated Garlic
1 (8 Oz) Can – Sliced Water Chestnuts
7.5 Oz (½ Can) – Whole Baby Corn, Cut in Thirds
½ Lbs – Snow Peas
½ Lbs – Large Shrimp, Peeled and Deveined (Tails Removed)
THE NITTY GRITTY
Microwave beef tips as directed on package; set aside. In a large non-stick pan, heat oil at medium high. Add carrots, salt and pepper; stir to coat—sauté for 1 – 2 minutes. Add chicken tenders; cook till lightly browned on each side (about 3 – 4 minutes). Add mushrooms; stir to combine and cook for another 2 – 3 minutes. Add soy sauce and black bean sauce; stir to coat. Add beef tips with gravy and garlic; stir gently and simmer for about 1 – 2 minutes, or till sauce slightly thickens. Add water chestnuts, baby corn, snow peas and stir. Add shrimp and cover; cook till shrimp appears pink and opaque (about 2 – 3 minutes). Stir one last time to bring everything together and serve over rice or noodles and enjoy.
JANUARY 25, 2020
