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CATEGORY CUISINE TAG YIELD
Meats, Grains Chinese Meat 4 Servings

INGREDIENTS

1 T Fermented black beans
1 lb Bitter melon
1/2 lb Lean beef
2 t Cornstarch
2 t Soy sauce
1/4 t Salt
1 pn Sugar
2 T Water
1 T Cornstarch
1 Clove garlic
1 1/2 T Oil
1/4 t Salt
1 1/2 T Oil
1/2 c Stock

INSTRUCTIONS

Soak fermented black beans. Cut bitter melon lengthwise in half.  Scoop
out seeds; then cut in 1/4-inch slices. Parboil 2 to 3 minutes.  Slice
beef thin against the grain. Combine cornstarch, soy sauce,  salt and
sugar. Add to beef and toss to coat. Blend water and  remaining
cornstarch to a paste. Drain soaked black beans. Mince  garlic and mash
with beans. Heat oil. Add remaining salt, then beef.  Stir-fry until
beef loses its redness (about 2 minutes). Remove from  pan. Heat
remaining oil. Add black bean mixture and stir-fry a few  times. Add
bitter melon and stir-fry to heat and coat with oil (about  1 minute).
Stir in stock and heat quickly. Cook, covered, 2 minutes,  over medium
heat. Return beef and stir-fry gently to reheat and blend  flavors.
Then stir in cornstarch paste to thicken. Serve at once.  From <The
Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4.  Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 280
Calories From Fat: 210
Total Fat: 23.2g
Cholesterol: 44.4mg
Sodium: 661.3mg
Potassium: 195.5mg
Carbohydrates: 6g
Fiber: <1g
Sugar: <1g
Protein: 11g


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