Veal Char Siu

1/4c low-sodium soy sauce
1/4c hoisin sauce (see substitute recipe below)
3 tbsp ketchup
3 tbsp honey
2 tsp bottled minced garlic
2 tsp grated peeled fresh ginger
1 tsp dark sesame oil
1/2tsp five-spice powder
2 lb veal shoulder roast
1/2c chicken broth or veal broth

Combine first 8 ingredients in a small bowl, stirring well with a whisk. Place in a large zip-top plastic bag. Add veal to bag; seal. Marinate in refrigerator at least 2 hours, turning occasionally. Place veal and marinade in an electric slow cooker. Cover and cook on low for 8 hours. Remove veal from slow cooker using a slotted spoon; place on a cutting board or work surface. Cover with aluminum foil; keep warm. Add broth to sauce in slow cooker. Cover and cook on low for 30 minutes or until sauce thickens. Shred veal with 2 forks; serve with sauce. Char siu is a Chinese version of barbecue. Serve with sticky or long-grain rice and a steamed or stir-fried medley of bell peppers, carrots, snow peas, sliced baby corn, and water chestnuts.

Hoisin Sauce substitute:
Another common Chinese condiment. This one can be used to add flavor to any stir fry as well as in barbecue sauces and other uses.

1 c Soy Sauce
1 cl Garlic
1 Dried Red Pepper, Crumbled
2 T Catsup
1 T Water, Boiling
1 t Dried Orange Peel
1 t Sesame Oil

In a bowl, combine first 4 ingredients. In a second bowl combine remaining ingredients. Let stand 15 minutes. Pour into soy sauce mixture. blending thoroughly. Pour into jars. Cover and refrigerate.