| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Chinese | Meat | 6 | Servings |
INGREDIENTS
| 2 | lb | Beef chuck |
| 2 | Fresh ginger root | |
| 1 | Scallion stalk | |
| 1/2 | c | Sherry |
| 1 | c | Water |
| 2 | Or | |
| 3 | Cloves star anise | |
| 1 | Chinese turnip | |
| 1/2 | c | Soy sauce |
| 2 | t | Sugar |
| 1/2 | c | Water |
INSTRUCTIONS
Leave beef whole and place in a heavy saucepan. Slice and crush ginger root; cut scallion stalk in two and add. Add sherry, water and star anise and simmer, covered, 1 hour. Peel Chinese turnip; cut in large cubes or slice thick by rolling-cut method. Add with soy sauce, sugar and remaining water. Simmer, covered, 1 hour more. Let beef and turnip cool in stock, then slice beef. Strain stock and pour over beef and turnip. Refrigerate and serve cold. From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
A Message from our Provider:
“Do you have PEACE in your life? Trust in God.”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 744
Calories From Fat: 489
Total Fat: 54.2g
Cholesterol: 155.7mg
Sodium: 969.9mg
Potassium: 424mg
Carbohydrates: 14.9g
Fiber: <1g
Sugar: 1.9g
Protein: 41.3g