I'M
I'M MARGARET LARSON. COMING TO YOU FROM MY
ELABORATE HOME STUDIO AS WE'RE
SOCIAL DISTANCING.
SOCIAL DISTANCING. YOU'RE PROBABLY COOKING A LOT
NOW THAT YOU'RE WORKING FROM
HOME BUT IT DOESN'T HAVE TO BE
COMPLICATED.
COMPLICATED. WE HAVE THE AUTHOR OF CHINESE
SOUL FOOD.
SOUL FOOD. SHE'S SHARING ONE OF HER
FAVORITES.
FAVORITES. >> SO GOOD TO SEE YOU.
>> IT'S GOOD TO SEE YOU.
I'M DOING FINE.
I SAW A REALLY CUTE PICTURE OF
YOUR FAMILY.
YOUR FAMILY. YOU'RE MARRIED TO THE PRODUCER
OF EVENING.
OF EVENING. AND THERE WAS A PICTURE OF THE
TULIPS.
TULIPS.
TULIPS. >> RUDY WILLINGHAM PARTNERED
TO DO THE TULIP CUTOUTS.
YOU SEND A PICTURE AND HE DOES
A PICTURE ON THE BACKGROUND OF
TULIPS.
TULIPS.
TULIPS. IT'S A CLEVER WAY TO SUPPORT
THE ARTIST AND WHERE WE GO
EVERY YEAR.
EVERY YEAR. WE'RE MISSING OUR ANNUAL
JOURNEY.
JOURNEY.
JOURNEY. >> THAT'S GOOD.
>> THAT WAS OUR FAMILY PHOTO.
>> OVERCOME.
>> OVERCOME. THANKS SO MUCH FOR SHARING
THAT WITH EVERYBODY.
IN THE MEANTIME, WHAT ARE WE
MAKING THIS MORNING?
>> WE ARE MAKING BEEF WITH
BROCCOLI ONE OF MANY PEOPLE'S
FAVORITE CHINESE RESTAURANT
DISHES.
DISHES.
DISHES. AND I THOUGHT I WOULD JUST
SHOW YOU A HOME VERSION TODAY.
SOUND GOOD?
SOUND GOOD? >> I'LL LET YOU GET STARTED.
I'M LOOKING AT THE FOOD AND
FEELING BAD THAT I'M NOT GOING
TO GET TO EAT THE END RESULT
BUT YOU GO AHEAD ANYWAY.
>> WE'LL SEND YOU SOME GOOD
AROMAS THROUGH THE CAMERA.
WE'RE STARTING WITH SOME, THE
BEEF CUT THAT I'M USING.
LET ME TALK BRIEFLY ABOUT THE
FLANK STEAK.
FLANK STEAK. YOU WANT TO MAKE SURE THAT
WHEN YOU'RE DEALING WITH THE
CUT.
CUT.
CUT. YOU
CUT. YOU START WITH HALF A POUND.
AND YOU CAN BUY WHATEVER PIECE
THAT YOU HAVE.
AND WHEN YOU'RE CUTTING IT.
CUT IT WITH THE GRAIN FIRST
INTO THESE STRIPS, JUST LIKE
THIS.
THIS.
THIS. AND
THIS. AND I'M NOT GOING TO USE ALL
OF THIS.
OF THIS.
OF THIS. AND THEN WHEN WE SLICE IT, YOU
WANT TO SLICE IT AGAINST THE
GRAIN.
GRAIN.
GRAIN. THIS WILL MAKE SURE THAT
EVERYTHING IS NICE AND TENDER.
OKAY?
OKAY?
OKAY? AND
OKAY? AND SAY YOU WANT TO BUY THE
STIR FRY CUT THAT THE GROCERY
STORES SELL, YOU CAN GET THAT
TOO, BUT WHAT I WOULD
RECOMMEND IS THAT SOMETIMES
THEY CUT THE PIECES REALLY
THICK.
THICK.
THICK. GIVE IT EXTRA SLICING TO MAKE
IT NICE AND THIN.
I HAVE ENOUGH BEEF, SOME THAT
HAVE CUT ALREADY.
AND I'M GOING TO MARINATE THE
BEEF.
BEEF.
BEEF. JUST SOY SAUCE AND CHINESE
RICE WINE.
RICE WINE. IF YOU DON'T HAVE THE RICE
WINE, YOU CAN JUST SKIP IT, NO
BIG DEAL.
BIG DEAL.
BIG DEAL. AND THEN SOME MINCED GARLIC
AND GINGER.
AND GINGER. AND SAY YOU DON'T HAVE ANY OF
THAT, IF YOU JUST HAVE SOY
SAUCE THAT'S FINE TOO.
AND WHAT I'M GOING TO DO IS
MIX THAT UP AND A DASH OF CORN
STARCH.
STARCH.
STARCH. AND THE CORN STARCH KEEPS
EVERYTHING TENDER AND GIVES IT
A NICE BIT OF COATING.
AND WHEN WE MAKE THE SAUCE,
THAT LITTLE BIT OF STARCH
HELPS TO THICKEN IT.
SO WE JUST MIX THAT UP.
THE BROCCOLI WE'RE DOING
TODAY, I JUST BROUGHT SOME
BROCCOLI CROWNS.
BROCCOLI CROWNS. IF ALL YOU HAVE IS FROZEN GROK
LEAN, THAT WOULD WORK TOO.
I WENT AHEAD AND BLANCHED THIS
FOR YOU.
FOR YOU.
FOR YOU. AND THEN WE HAVE, I'M USING MY
WOK TODAY.
WOK TODAY. BUT IF YOU DON'T HAVE A WOK, A
CAST-IRON SKILLET WOULD WORK
JUST AS WELL.
I HAVE IT ON HIGH HEAT.
AND GET A DASH OF OIL.
MARGARET, I WISH YOU WERE HERE
HELPING ME.
HELPING ME. >> I'D LIKE TO BE.
LET ME ASK YOU REALLY QUICKLY
WHILE YOU'RE PUTTING THAT
TOGETHER.
TOGETHER.
TOGETHER. IF YOU'RE NOT A BEEF EATER,
COULD YOU SUBSTITUTE?
>> ABSOLUTELY.
>> ABSOLUTELY. YOU CAN CHICKEN, PORK, ANY
TYPE OF PROTEIN.
SHRIMP IS GREAT.
RIGHT NOW I'M JUST SEARING THE
BEEF A LITTLE BIT WITH THE
HIGH HEAT.
HIGH HEAT. YOU COULD DEFINITELY DO TOFU
AND I WOULD GET A FARM BASED
WITH THAT.
WITH THAT. OTHERWISE, IT WILL JUST TURN
INTO MUSH.
INTO MUSH. YOU WANT TO MAKE SURE IT'S
HARD.
HARD.
HARD. AND
HARD. AND IT MIGHT BE BETTER TO HAVE
A BAKED TOFU.
THOSE ARE STURDIER.
NOW I'M GOING TO SEASON THIS.
AND I'M GOING TO ADD THE
BROCCOLI.
BROCCOLI.
BROCCOLI. MIX IT.
MIX IT.
MIX IT. AND JUST A LITTLE BIT OF SOY
SAUCE.
SAUCE.
SAUCE. AND I HAVE SOME -- A LOT OF
PEOPLE HAVE THAT.
AND THE WATER CREATES THE
SAUCE.
SAUCE.
SAUCE. AND REALLY, THAT'S IT.
THE BROCCOLI IS ALREADY
BLANCHED AND THE BEEF DOESN'T
TAKE LONG TO COOK, IT DOESN'T
TAKE LONG TO COOK IN THE WOK.
I'LL FINISH WITH A DASH OF
SESAME OIL.
SESAME OIL. AND IF YOU DON'T HAVE THAT YOU
CAN SKIP IT.
LET'S WORK WITH WHAT WE HAVE
IN OUR PANTRY.
>> BOY, IT LOOKS GOOD.
>> SPEAKING OF THINGS IN THE
PANTRY, DO YOU FIND YOURSELF
EXPERIMENTING A LITTLE BIT
MORE.
MORE.
MORE. I
MORE. I DON'T WANT TO WASTE FOOD OR
GO TO THE STORE ANY MORE OFTEN
THAN I NEED TO.
I'M COMBINING THINGS I'VE
NEVER USED BEFORE.
>> I'M DO THAT WITH LEFTOVERS.
I'VE HAD SOME LEFTOVER
COMBINATIONS THAT ARE CROSS
CULTURAL.
CULTURAL.
CULTURAL. BUT IN THESE TIMES YOU WANT
SOME COMFORT BOWL FOOD AND YOU
DON'T WANT TO WASTE ANYTHING.
>> DO YOU HAVE A FAVORITE
COMFORT FOOD?
COMFORT FOOD? YOUR COMFORT FOOD IS PROBABLY
HEALTHIER THAN MINE.
DO YOU HAVE A FAVORITE?
>> HEALTHY?
>> HEALTHY? NO, DUMPLINGS, THOSE AREN'T
HEALTHY BUT THEY ARE
DELICIOUS.
DELICIOUS. >> THEY ARE DELICIOUS.
>> IT'S A DIFFERENT KIND OF
BREAD.
BREAD.
BREAD. EVERYBODY IS MAKING SOUR DOUGH
BREAD.
BREAD.
BREAD. >>
BREAD. >> WE'LL