Dr. Jimbob's Home -> Coooking -> Piccadillo Recipe




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Piccadillo Recipe

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Dr. Jimbob's Recipe for Piccadillo

This is another recipe that my mother improvised, mingling elements of Chinese hongshao cooking with the Hispanic styles that she learned from coworkers. I happen to like the mix of sweet, sour, and salty all in one.


  • garlic, 3-5 cloves
  • 1 large onion
  • a fistful of scallions
  • 1 pound of ground meat (beef, pork, chicken, turkey, doesn't usually matter)
  • 8-10 white button mushrooms
  • 1 can (5-8 oz) of stuffed pimento olives
  • 4-5 fistfuls of raisins
  • soy sauce, about 1/3 cup
  • dry sherry, about 1/3 cup
  • canola oil, small amount
  • (optional) Chinese chili death sauce from the hell of the burning tongues


  1. Mince the garlic, chop the scallions into small pieces and dice the onion.
  2. Place the oil in a frying pan, wok, or chef's pan at medium heat. Stir-fry the garlic, scallions, and onion until the onion starts to turn soft.
  3. Add the ground meat, break it up into pieces and mix it in, and let it brown around the sides.
  4. As it is browning, add the soy sauce and sherry. Dice the mushrooms into somewhat small pieces and add them to the meat mix.
  5. Throw in the olives and enough raisins to balance the olives (visually).
  6. (optional) Add some chili sauce (I usually use around 1 teaspoon to make it mildly hot).
  7. Allow the mix to simmer at medium heat until most of the water has boiled off and the meat acquires a dark brown color. (This usually takes 1 to 1 1/2 hours.)
Makes a lot of servings.

NB: This is my mother's recipe. You're welcome to it (she says it's OK), but please don't take credit for it without citing her.

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Dr. Jimbob's Home -> Coooking -> Piccadillo Recipe

Last updated: July 5, 2000 by James C.S. Liu

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