| 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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