| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Grains |
Chinese |
Beef, Chinese, Masterchefs, Norleans, Trey |
4 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Steak, flank, sliced |
| 2 |
ts |
Sauce, soy, light |
| 2 |
tb |
Wine, rice OR |
| 2 |
tb |
Sherry |
| 4 |
ts |
Cornstarch |
| 2 |
tb |
Oil, sesame |
| 2 |
tb |
Water |
| 1 |
|
Egg white |
| 1/4 |
c |
Oil, peanut |
| 1 |
|
Celery, stalk, sliced |
| 2 |
oz |
Bamboo shoots, chopped |
| 1/4 |
|
Carrot, chopped |
| 1 |
ts |
Garlic, minced |
| 1 |
ts |
Ginger, minced |
| 1 |
ts |
Peppercorns, Szechuan, (or more) crushed |
| 1 |
ts |
Paste, bean |
| 1 |
ts |
Vinegar |
| 1 |
ts |
Sugar |
| 1 |
ts |
Sauce, soy, dark |
| 1 |
ts |
Oil, pepper, hot |
| 1/4 |
c |
Scallions, minced |
INSTRUCTIONS
Trim the steak and work with half the soy, wine, cornstarch and sesame
oil, as well as the water and egg white. Let stand an hour or more.
Heat peanut oil in a wok and add the marinated meat. Sear and brown,
adding the marinade if any remains on the plate.
Add garlic, ginger, peppercorns, bean paste, and half the remaining
soy and wine.
Add all the vegetables and stir fry.
In a bowl put the vinegar, sugar, stock and remaining soy, wine,
sesame oil and cornstarch. Mix thoroughly and add to the wok. Toss and
cook for 30 seconds.
Remove to serving dish, drizzle with hot pepper oil and garnish with
minced scallions.
Source: Great Chefs of New Orleans, Tele-record Productions
: Box 71112, New Orleans, Louisiana - 1983
: Chefs The Wong Brothers, Trey Yuen Restaurant, New Orleans
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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