I've scoured the internet in vain looking for a facsimile recipe of this chili sauce that is very popular in several SW Connecticut hot dog joints. It is more like a hot relish than a meat based chili sauce. I'd love to have the recipe! Thanks!!
A super hot pan, preheated under the broiler, will help to brown the underside of the steak while the broiler chars the top and cooks the meat through. The broccoli stems will become crisp-tender while the florets get deliciously frizzled.
This stew is based on the savory rice porridge congee, which has roots in Chinese, Thai, and Korean cuisines. Though the dish uses some classic Asian ingredients—such as fish sauce, ginger, and bok choy—the flavors are not aggressively Asian.