Vienna Roast
A flavorful stir-fry featuring tender meat, aromatic spices, and colorful vegetables, perfect for those who enjoy bold, spicy dishes with a savory profile.
Ingredients
- Few whole black peppercorns
- Few whole cardamoms ⓘ
- Few whole cloves ⓘ
- Few small, thin sticks cinnamon ⓘ
- 1/2 cup water ⓘ
- 2-1/2 Tbsp. cooking oil ⓘ
- 2-1/2 Tbsp. shortening ⓘ
- 1/2 pound chicken or beef pieces ⓘ
- 1 tsp. salt
- 5 whole, dried red peppers
- 1-2 Tbsp. corn starch ⓘ
- 8 steamed baby potatoes ⓘ
- 8 tiny pearl onions ⓘ
Instructions
- Marinate chicken or beef pieces with salt and set aside.
- Prepare a spice mixture with black peppercorns, cardamoms, cloves, and cinnamon sticks.
- Heat cooking oil and shortening in a wok or large skillet over medium-high heat.
- Add the spice mixture to the hot oil and sauté until fragrant.
- Add the marinated chicken or beef pieces and cook until browned.
- Add dried red peppers and cook for another 2 minutes.
- Mix corn starch with water to create a slurry.
- Add the slurry to the pan to thicken the sauce, stirring continuously.
- Add steamed baby potatoes, pearl onions, and cherry tomatoes.
- Cook for an additional 5 minutes until vegetables are heated through and flavors meld.
- Serve hot, garnished with additional spices if desired.
Nutrition & Diet Analysis (per serving)
566
kcal
28% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).