| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Chinese | Meat | 4 | Servings |
INGREDIENTS
| 1 | lb | Lean beef |
| 1 | Clove garlic | |
| 4 | tb | Soy sauce |
| 2 | tb | Sherry |
| 1/2 | ts | Salt |
| 1/2 | ts | Sugar |
| 1 | ts | Prepared mustard |
| 1 | ds | Pepper |
| 3 | dr | Sesame oil; more or less |
| Parchment or waxed paper | ||
| Oil for deep-frying |
INSTRUCTIONS
1. Cut beef against the grain in slices 1/2 inch thick, then in rectangles 1 by 1-1/2 inches. 2. Mince garlic, and combine with soy sauce, sherry, sugar, salt, prepared mustard, pepper and sesame oil. Mix well, then add to beef and toss gently to coat. Let stand 1 hour, turning meat occasionally. 3. Drain well, discarding marinade. Then wrap beef in paper envelopes (see "HOW-TO SECTION"). Meanwhile, heat oil. 4. Add beef a few envelopes at a time, and deep-fry until done (about 5 minutes). Drain on paper toweling and serve beef hot in wrappers. NOTE: The wrappers help hold in flavor and retain heat. To eat, the diner breaks the envelope open with chopsticks or fork and discards the paper. From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
A Message from our Provider:
“You’ve never cried alone. Jesus is always there”