INGREDIENTS

INSTRUCTIONS

dried tangerine peel* 1 tablespoon water MARINADE: 1/4 teaspoon salt
shallots, trimmed and cut in 2cm lengths 2 cloves garlic, peeled and
chopped very finely 50g finely grated fresh ginger 700ml chicken  stock
3.1/2 teaspoons hot bean paste 1/2 tablespoon oyster sauce 1  teaspoon
rice vinegar 20g yellow rock sugar SNOW PEA SHOOTS: 1.1/2  tablespoons
peanut oil 200g snow pea shoots the ginger juice  extracted from
squeezing 50g fresh ginger wrapped in a piece of  muslin 1 tablespoon
Shaohsing yellow rice wine 60ml chicken stock 1/3  teaspoon salt TO
COOK THE BEEF: 400ml peanut oil TO FINISH THE DISH:  12 shallots (white
part only) cut into 2.5cm length 10 bamboo shoots,  sliced 1 clove
peeled garlic, chopped finely 1 teaspoon cornflour  mixed with 2
teaspoons water prepared tangerine peel paste 1  tablespoon Shaohsing
yellow rice wine To prepare the tangerine peel:  cover peel with water
and soak for 6 hours. Remove the peel, place in  a heat-proof vessel
with the 1 tablespoon of water and steam for  about 4 to 5 hours. Puree
the steamed peel in a food processor until  a paste and set aside. To
prepare the beef: slice the beef across the  grain into thin 5cm long
slices. Combine salt, cornflour, water and  oil then toss the beef in
the mixture and set aside for 30 mins. To  make the sauce: heat the oil
in a wok and fry the peppercorns over  moderate heat until they turn
black. Add the shallots, garlic and  ginger and fry for about 3 mins.
Add the stock, cover the wok and  cook until 200ml of liquid remains.
Strain the liquid through a fine  sieve and return to the wok. Stir in
the hot bean paste, oyster  sauce, vinegar and sugar. Cook until the
sugar has dissolved. Set  aside in a bowl. To cook the snow pea shoots:
clean the wok, add the  oil and stir-fry the snow pea shoots for about
15 seconds. Add the  ginger juice, rice wine, stock and salt and cook
for a further 30 to  45 seconds. Remove the snow peas, drain thoroughly
and arrange around  the edge of the serving plate. To cook the beef:
wipe the wok clean  again and add 400ml of oil. Place over moderate
heat until the oil  reaches about 180oC, then add the beef slices and
cook, stirring  quickly until the beef browns slightly, about 20
seconds. Remove the  beef and set aside to drain. To finish the dish:
drain away the oil  leaving about 1 tablespoon in the wok. Add the
shallots, bamboo  shoots and garlic and saute for 10 seconds. Pour in
the reserved  sauce and bring to the boil. Return the beef to the wok
and stir in  the cornflour mixture to thicken. Add the tangerine peel
paste, the  rice wine =============== Reply 48 of Note 2
================= Board:  FOOD BB Topic: FOOD SOFTWARE Subject:
Z-MM-MISC  Recipe by: Vogue, Nov 1993  Posted to CHILE-HEADS DIGEST V3
#, converted by MM_Buster v2.0l.

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