| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Chinese |
Meats, Grains |
1 |
Servings |
INGREDIENTS
| 8 |
oz |
Rump steak coarsely chopped |
| 8 |
oz |
Long grain rice |
|
|
Stock or water |
|
|
Piece of star anise |
| 2 |
|
Cloves garlic, mashed |
| 1 |
|
Inch piece of ginger sliced into 5-6 pieces |
| 6 |
|
Spring onions |
| 8 |
oz |
Mangetout |
|
|
Salt, pepper |
|
|
Sesame oil |
INSTRUCTIONS
Put the rice and four times it's volume of stock/water into a thick
bottomed pan. Add the star anise, garlic, ginger, salt, pepper and half the
spring onions. Bring to the boil then simmer, stirring occaisionally, until
the rice turns into a thick glop - about 40 minutes. Add more water if
needed.
Remove and discard the spring onion and add the beef. Cook for two minutes.
Add the beans and cook for a further two minutes.
Chop the remaing spring onions and add, along with a dash of the sesame
oil. Goes very well with chinese chilli sauce and/or soy sauce.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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