| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Seafood | Meat | 10 | Servings | |
INGREDIENTS
| Oil (up to) | ||
| 3 | tb | Garlic; chopped (up to) |
| 3 | tb | Shallots (purple onions); chopped |
| 2 | lb | Beef; cut into bite sized pieces; more or less |
| 1 | c | Oyster sauce |
| 3 | tb | Worcestershire sauce |
| 1 | tb | Fish sauce |
| 1 | tb | Chili powder (prik phom); about |
| Fresh black pepper | ||
| 1 | tb | Fresh ground ginger |
| Chopped onions |
INSTRUCTIONS
Date: Tue, 20 Feb 1996 18:14:38 -0500 From: The Meades <kmeade@ids2.idsonline.com> This is a simple stir fry dish: nam man hoy is oyster sauce. Put a little oil in a wok and saute a couple of tablespoons of garlic, and a couple of tablespoons of shallots (purple onions). Add about two pounds of beef, cut into bite sized pieces. You then add a sauce consisting of oyster sauce, Worcestershire and fish sauce. Stir it until it begins to simmer. If it is a little dry, add a little water. Cover and leave to simmer for five minutes. Then add about a tablespoon of chili powder (prik phom), fresh black pepper, a tablespoon of fresh ground ginger, and some chopped onions, and stir until heated through. CHILE-HEADS DIGEST V2 #246 From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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