24 September 2008
Hoisin Beef with Green Beans
Worse than boring, it didn't even taste that good. I didn't know it was possible to make a stir-fry sauce that was made of several ingredients but actually tasted like nothing.
This tasted like nothing. Not green beans, not steak, not soy sauce, not hoisin sauce, not chili sauce, not ginger and garlic. Just an unrelentingly sweet and salty mask for otherwise tasty things.
I knew it would be sweet - hoisin and sweet chili sauce are both made of a lot of sugar. I knew it would be salty - soy sauce and hoisin are both very high in sodium.
In this respect, I think it's the worst thing I've made from one of Sandi Richard's book. The soy sauce soup was pretty awful, too, but this was worse. Maybe I'm so much more bothered by this because I, most of us I imagine, could make a basic stir-fry in our sleep and have it taste better.
Sandi Richard does basic, family friendly recipes very well. She makes things I can imagine eating for everyday occasions. Things I could have imagined my mom making, had my mom been more inclined to try out new things. (Rather more steak and fish than my mom would ever use, but otherwise...) I have had far more successes than failures from her books, so maybe that also is why it bothers me so much. She says in her notes that her family could eat this meal again and again, but I just... why? Why would you want to? Maybe it just didn't translate well to single serving cooking, but this sort of thing usually does translate very well. So I don't know.
The rice was exquisite, though, for brown. You can see how to make it yourself here. I've made, per usual, enough for five meals, so I've got it all single-serving frozen and ready to go. Yay!