| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Chinese |
October 199 |
1 |
servings |
INGREDIENTS
| 1 |
c |
Water |
| 2 |
tb |
Soy sauce |
| 2 |
tb |
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 |
ts |
Sugar |
| 1/2 |
ts |
Salt |
| 1/8 |
ts |
Aniseed |
| 1 |
lb |
Boneless chuck; cut into 1/2-inch |
|
|
; pieces |
| 1/2 |
lb |
Turnips; cut into 1/2-inch |
|
|
; pieces |
| 1/2 |
ts |
Cornstarch dissolved in 1 tablespoon cold |
|
|
; water |
| 1 |
tb |
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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