| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Chinese |
Soup |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Short ribs of beef |
| 1 |
lb |
Fresh lotus root |
| 6 |
|
Chinese red dates |
| 6 |
c |
Water |
| 1 |
tb |
Soy sauce |
| 1 |
ts |
Salt |
INSTRUCTIONS
1. Chop beef ribs in 11/2-inch sections. Peel lotus root; cut in
1/4-inch slices.
2. Place beef and lotus root in a saucepan with red dates and cold
water. Bring to a boil. Reduce heat at once, skim surface to clear, then
simmer, covered, 45 minutes.
3. Stir in soy sauce and salt. Simmer another minute.
VARIATION: Add with beef, etc., any or all of the following: 1 leek
stalk, cut in sections; 2 slices fresh ginger root; 1 piece dried tangerine
peel (soaked).
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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