INGREDIENTS

INSTRUCTIONS

dried tangerine peel* 1 tablespoon water MARINADE: 1/4 teaspoon salt 2.1/2
teaspoons cornflour 50ml water 2 tablespoons peanut oil SAUCE: 1.1/2
tablespoons peanut oil 1 teaspoon Szechwan peppercorns 6 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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