| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Chinese | October 199 | 1 | Servings |
INGREDIENTS
| 1 | c | Water |
| 2 | T | Soy sauce |
| 2 | T | Medium-dry Sherry |
| Two, 1/4-inch slices of | ||
| fresh gingerroot | ||
| flattened with the | ||
| flat side of a | ||
| large knife | ||
| A 3-inch cinnamon stick | ||
| broken into large | ||
| pieces | ||
| 1 1/2 | t | Sugar |
| 1/2 | t | Salt |
| 1/8 | t | Aniseed |
| 1 | lb | Boneless chuck, cut into |
| 1/2-inch | ||
| pieces | ||
| 1/2 | lb | Turnips, cut into 1/2-inch |
| pieces | ||
| 1/2 | t | Cornstarch dissolved in 1 |
| tablespoon cold | ||
| water | ||
| 1 | T | Chopped fresh coriander or |
| parsley leaves | ||
| for garnish if desired | ||
| Cooked rice as an | ||
| accompaniment if | ||
| desired |
INSTRUCTIONS
In a 1 1/2-quart microwave-safe dish stir together the water, the soy sauce, the Sherry, the gingerroot, the cinnamon, the sugar, the salt, and the aniseed, add the chuck, spreading it evenly, and microwave the mixture, covered, at high power (100%) for 20 minutes. Stir in the turnips and microwave the mixture, covered, at high power for 15 minutes. Stir the cornstarch mixture, stir it into the stew, and microwave the stew, covered, at high power for 2 minutes. Sprinkle the stew with the coriander and serve it with the rice. Serves 2. Gourmet October 1991 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 3290
Calories From Fat: 1411
Total Fat: 156.4g
Cholesterol: 467.2mg
Sodium: 2794.8mg
Potassium: 1682.8mg
Carbohydrates: 331g
Fiber: 8.1g
Sugar: 168.5g
Protein: 124.4g