| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Eggs |
Chinese |
Meats, Breads, Vegetables, Chinese |
2 |
Servings |
INGREDIENTS
|
|
Beef, loin |
|
|
Asparagus, fresh |
|
|
Mushrooms, Inoki |
|
|
Mushrooms, Shitake, |
|
|
Onions, green |
| 1 |
ts |
Wine, rice |
| 1 |
ts |
Soy sauce |
| 1 |
lg |
Egg white |
| 1 |
ds |
Ginger, ground |
| 1 |
ds |
Cornstarch |
| 1 |
ds |
Garlic, minced |
| 1 |
ds |
Pepper, black |
| 2 |
tb |
Teriyaki sauce |
| 2 |
tb |
Broth |
INSTRUCTIONS
FILLING
MARINADE FOR THE BEEF
SAUCE
Preparation: ============
Cook the asparagus by boiling, steaming, stir-frying or microwaving until
it's tender. (The whole spear with the tough end cut off should be kept
whole.) Steaming takes 2 to 3 minutes. Stir-frying 1 to 2 and so on. Use
whatever method you prefer.
Prepare the marinade for the beef by mixing all of the ingredients well
and setting them aside.
Prepare some braising sauce for the cooking and set aside.
Slice your beef loin into very thin slices. Put them in a small baking
dish or shallow bowl and cover with marinade ingredients. Stir well to mix
and set in a refrigerator for ten minutes or more.
Cooking: ========
Take one of the marinated slices of beef and "fill" it with some Inoki
mushroom, some Shitake mushroom, a little green onion, and steamed
asparagus and roll the beef. Use a toothpick to secure the meat.
Brown in a little peanut oil (two rolls per person as a serving).
Add the braising sauce (Teriyaki and broth) and cover, cooking over medium
heat for three to four minutes until done.
Serve rolls with cooked rice, and garnish with drippings from the pan and
some Inoki mushrooms.
Source: Martin Yan's Cooking for Two Show - 1994
: KQED - PBS Productions, San Francisco
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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