| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
|
Eastwest2 |
4 |
servings |
INGREDIENTS
| 2 |
lb |
Hanger or skirt steak; cut 2" by 2" pieces |
| 2 |
|
Red onions; diced |
| 2 |
|
Carrots; diced |
| 2 |
|
Celery stalks; diced |
| 1 |
tb |
Fermented black beans |
| 1 |
tb |
Minced ginger |
| 2 |
|
Garlic heads; cloved |
| 1 |
lb |
Shiitake mushrooms; stems removed, |
|
|
Quartered |
| 1/2 |
c |
Shaoshing wine |
| 1/3 |
c |
Dark soy sauce |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
|
|
Canola oil; for cooking |
|
|
=== GARLIC MASHED POTATOES === |
| 6 |
lg |
Russet potatoes; peeled, quartered |
| 2 |
tb |
Minced garlic |
| 1 1/2 |
c |
Heavy cream |
| 2 |
oz |
Butter -; (to 4 oz) |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
INSTRUCTIONS
In a large stockpot, brown the seasoned meat on all sides. Set meat
aside and wipe out stockpot. In the same pot; saute onions, carrots,
celery, beans, ginger and garlic. Add mushrooms and season with salt
and pepper. Deglaze with shaoshing and reduce by 50 percent. Add soy
sauce and check again for seasoning.
Return meat to pot, and add water to cover. Cook for 2 to 2 1/2 hours
until meat is tender. In a large pasta bowl, place a mound of mashers
and cover with copious quantities of the stew, sauce and all. Enjoy.
For the Garlic Mashed Potatoes: In a saucepot, add potatoes and fill
with cold water. Add a little salt. Slowly boil potatoes for 30 to 40
minutes until potatoes can be pierced with a paring knife then easily
fall off of the knife.
In another saucepan, caramelize garlic then add the cream. Reduce
cream by 30 percent. In a large stainless steel bowl, add hot
potatoes and garlic cream. Hand mash together. Add salt and pepper
and check for seasoning.
This recipe yields 4 servings.
Source: "EAST MEETS WEST with Ming Tsai - (Show # MT-1A27) - from the
TV FOOD NETWORK" S(Formatted for MC5): "10-27-1999 by Joe Comiskey -
jcomiskey@krypto.net"
Per serving: 789 Calories (kcal); 34g Total Fat; (35% calories from
fat); 17g Protein; 121g Carbohydrate; 122mg Cholesterol; 88mg Sodium
Food Exchanges: 6 1/2 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 0
Fruit; 6 1/2 Fat; 0 Other Carbohydrates
Recipe by: Ming Tsai
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