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Deep-fried Short Ribs Of Beef

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CATEGORY CUISINE TAG YIELD
Meats, Eggs Chinese Meat 4 Servings

INGREDIENTS

1 1/2 lb Beef short ribs
1 Scallion stalk
2 Fresh ginger root
1 Clove garlic
1 Clove star anise
1 T Soy sauce
1 t Sugar
1 t Salt
3 Sesame oil, more or less
Water to cover
1 Egg
3 T Cornstarch

INSTRUCTIONS

With a cleaver, chop ribs in 1- by 2-inch sections. Place in a
saucepan. Cut scallion stalk in two; slice ginger root; crush garlic.
Add to pan along with star anise, soy sauce, sugar, salt and sesame
oil. Add cold water to cover and bring to a boil. Thell simmer,
covered, 45 minutes to 1 hour. Drain, reserving liquid. Let ribs  cool.
Beat egg lightly and blend with cornstarch to a smooth batter.  Thin
slightly with reserved beef stock. Dip ribs in batter to coat.
Meanwhile, heat oil to smoking. Add ribs, several at a time, and
deep-fry until golden. Drain on paper toweling and serve.  From <The
Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4.  Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.

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Nutrition (calculated from recipe ingredients)
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Calories: 571
Calories From Fat: 357
Total Fat: 39.7g
Cholesterol: 216.6mg
Sodium: 853.5mg
Potassium: 463.9mg
Carbohydrates: 8.1g
Fiber: <1g
Sugar: 1.4g
Protein: 45.4g


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