INGREDIENTS

INSTRUCTIONS

~---------------------IN---------------------------
~---------PREPARE/HAVE READY ON PLATE---------------  :          --
ancho) For mild heat,  :          -- leave  :          -- whole; for
med heat,  :          -- break  :          -- up 1/2 of the chilies;  :
-- for  :          -- hottest, break up all the  :          -- chilies
:          Orange peel from one med  :          -- orange; cut into 1"
or  :          -- smaller pieces  ~--------------SEASONING
LIQUID--------------------  :          -- wine)  from A Taste of
Chinatown  Stir together in a separate bowl and have ready seasoning
liquid:  Heat wok on high. Add 2 Tb vegetable oil. When hot, add
aromatics  (garlic etc) and stir fry 30 sec-1 min to release fragrance.
Add beef  and stir fry a couple minutes until medium rare. Re-stir
seasoning  liquid and add to wok. Toss to thoroughly coat beef and
until sauce  thickens. Serve over white rice.  Notes    Preparing
everything before beginning to cook is crucial    Doubles well, and
sometimes I just double the sauce, because I love  the taste.    I omit
the salt, but usually add juice from the orange to the  seasoning sauce
and double the cornstarch.    I also usually omit the egg in the
marinade, sometimes ading a  splash of vinegar and/or sherry and a bit
more cornstarch.    To make with chicken, substitute 3/4 pound boneless
breast or thigh  meat cut into 1/2" cubes and cooked a couple minuted
longer, but  starting with the following marinade instead:  2 Tb water
1 tsp soy sauce 1 Tb cornstarch 1 tsp dark sesame oil  The most famous
use for hoisin sauce is to paint a on the mandarin  pancakes served
with Peking duck. You can do something similar but  simpler by painting
a bit on some flour totillas, tossing in a bit of  chopped scallion
and/or other veggies you might wish and rolling  around some roasted
chicken or duck.  I use the above recipe as a kind of generic stirfry
blueprint, BTW. I  marinate and cook the meat in a similar way, just
varying by what I  have at hand or feel like -leaving out the chilies
and adding 1-2 Tb  chopped fresh ginger ot mashed fermented black beans
to the  aromatics, putting some oyster sauce, chili paste, lemon juice,
etc  in the sauce. To include vegies, chop into bite sized pieces and
stir  fry them first for a minute or two in a couple Tb veg oil. Add a
bit  of broth or bouillion, cover and steam a minute or two, depending
upon their hardness. Remove from pan, prepare the meat/sause, and  stir
veggies back in for another minute or so of cooking before  serving.
Posted to EAT-L Digest  by Kim Malo <kmalo19@IDT.NET> on Mar 12, 1998

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