| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Chinese |
|
1 |
Servings |
INGREDIENTS
| 2 |
c |
Shredded beef |
| 1/2 |
c |
Shredded carrots |
| 1/2 |
c |
Shredded celery |
| 1 |
ts |
Chopped green onion |
| 1 |
ts |
Chopped fresh ginger |
| 1 |
tb |
Soy sauce |
| 1 |
ts |
Dry sherry |
| 1 |
ts |
Hot bean sauce |
| 1 |
ts |
Brown sugar |
| 1 |
ts |
Toasted sesame oil |
| 1 |
ts |
Chinese black vinegar |
| 1 |
ts |
Szechuan hot sauce |
| 4 |
tb |
Cooking oil, divided |
| 1 |
ts |
Chopped garlic |
| 1 |
ts |
Szechuan peppercorn |
INSTRUCTIONS
SEASONING MIXTURE
Stir fry the shredded carrots and celery in the wok with 2 TBS cooking oil.
Remove the vegetables from the wok and set aside. Add 2 more TBS of cooking
oil to the wok; add the Szechuan peppercorn and cook until the fragrance is
released. Remove the peppercorn. Add the garlic, then the beef and stir
until the beef is almost dry. Pour in the seasoning mixture, stir and cook
until the liquid has almost disappeared. Add the vegetables and serve.
Notes:
If powdered Szechuan peppercorn is available cooking the peppercorn will
not be necessary. Just mix in 1/4 tsp of the powdered peppercorn during the
last minute of cooking. A couple of shredded garlic stalks give this dish a
very good flavor. However, garlic stalks are not easy to come by in this
country; one can use a medium sized leek stalk as a substitute. The
original recipe calls for the beef to be cooked until it is very hard and
dry. You can use your best judgement and cook it until it is as well done
as you want it. Posted to EAT-L Digest by "Pamela F. Wagner"
<FanofPern@AOL.COM> on Jul 5, 1997
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