| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Chinese | Meat | 4 | Servings |
INGREDIENTS
| 1 | tb | Fermented black beans |
| 1 | lb | Bitter melon |
| 1/2 | lb | Lean beef |
| 2 | ts | Cornstarch |
| 2 | ts | Soy sauce |
| 1/4 | ts | Salt |
| 1 | pn | Sugar |
| 2 | tb | Water |
| 1 | tb | Cornstarch |
| 1 | Clove garlic | |
| 1 1/2 | tb | Oil |
| 1/4 | ts | Salt |
| 1 1/2 | tb | Oil |
| 1/2 | c | Stock |
INSTRUCTIONS
1. Soak fermented black beans. 2. Cut bitter melon lengthwise in half. Scoop out seeds; then cut in 1/4-inch slices. Parboil 2 to 3 minutes. 3. Slice beef thin against the grain. Combine cornstarch, soy sauce, salt and sugar. Add to beef and toss to coat. 4. Blend water and remaining cornstarch to a paste. Drain soaked black beans. Mince garlic and mash with beans. 5. Heat oil. Add remaining salt, then beef. Stir-fry until beef loses its redness (about 2 minutes). Remove from pan. 6. Heat remaining oil. Add black bean mixture and stir-fry a few times. Add bitter melon and stir-fry to heat and coat with oil (about 1 minute). 7. Stir in stock and heat quickly. Cook, covered, 2 minutes, over medium heat. 8. Return beef and stir-fry gently to reheat and blend flavors. Then stir in cornstarch paste to thicken. Serve at once. From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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