| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats |
Thai |
Eastwest |
4 |
servings |
INGREDIENTS
| 2 |
tb |
Canola oil |
| 3 |
|
Thai bird chiles; minced |
| 1/4 |
c |
Minced garlic |
| 1 |
tb |
Minced ginger |
| 1 |
tb |
Fermented black beans |
| 1 |
|
Red onion; fined diced |
| 2/3 |
c |
Hoisin |
| 1 |
lb |
Ground beef |
| 1/2 |
c |
Shaohsing; (Chinese white wine) |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
| 1 |
|
Cucumber; peeled, julienned |
| 2 |
|
Carrots; julienned |
| 2 |
c |
Bean sprouts |
INSTRUCTIONS
In a hot saucepan, add canola oil and caramelize chiles, garlic, ginger,
beans and onions. Add hoisin, stir often and cook for 2 minutes. Add beef
and deglaze with shaohsing. Turn heat down and simmer for 45 minutes. Check
for seasoning. Cook noodles in salted water until al dente. Drain well and
place in bowls. Top with cucumber, carrots and bean sprouts. Ladle on hot
beef sauce. This recipe yields 4 servings.
Recipe Source: EAST MEETS WEST with Ming Tsai From the TV FOOD NETWORK -
(Show # MT-1A06)
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
01-17-1999
Recipe by: Ming Tsai
Converted by MM_Buster v2.0l.
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