| 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”