INGREDIENTS

INSTRUCTIONS

NOTES: Thanks to reader Alice Ho, here's a ginger beef recipe that's
stir fried not deep fried. If you partially freeze the beef, it can  be
cut into thin shreds making it quick work in a wok or wide  skillet.
Marinating the meat and cooking it, still partially frozen,  keeps more
of the meat juices in the meat and out of the sauce. For  dessert, a
tropical mixture of lichees, mandarins and grapes would be  refreshing.
If you thought soy sauce was soy sauce, Alice Ho offers  these tips :
"Black and light soy sauces are distinguishable. If you  shake the
light sauce, the bottle is transparent. This is easier than
deciphering the chinese characters on the bottles." Ho says the  baking
powder in this recipe acts as a meat tenderizer.  DIRECTIONS: Cut beef
into shreds, while partially frozen. Use a sharp  cleaver or chef's
knife.  Prepare onion, pepper, ginger and garlic;  set aside.  Pour
marinade ingredients (mixed together) over beef and let stand  for 30
minutes (longer if you wish).  Heat wok or wide skillet; add 2 Tb
vegetable oil.  Fry onion and  pepper in hot oil, stirring constantly.
Add salt and pepper to  taste, and cook for a minute. Vegetables should
be crisp and  glistening. Remove from pan.  Add another 2 Tb oil to the
pan; heat and add garlic and ginger.  Add beef, stirring quickly to
separate strips that cling together.  Add 1/4 cup hot water; stir and
cook for about a minute. Return cooked  vegetables to wok and blend
quickly.  Season to taste, as you wish, or add 1 Tb oyster sauce to
enhance the  flavor.  Serve over hot steaming rice. Serves 2. Offer a
second  stir-fry dish to round out the meal.  Calgary Herald, food
section, 82.01.29  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

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