| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Main dish |
4 |
Servings |
INGREDIENTS
| 3/4 |
lb |
Boneless lean beef |
| 1 |
tb |
Hot bean sauce |
| 1 |
tb |
Dry sherry |
| 1/2 |
ts |
Sugar |
| 2 |
|
Small, dry, hot chile peppe crumbled & seeded |
| 1/2 |
c |
Salad oil |
| 1 |
lg |
Stalk celery, cut in matchstick pieces |
| 1 |
|
Medium-size carrot, cut in matchstick pieces |
| 2 |
ts |
Minced garlic |
| 1 |
ts |
Minced fresh ginger |
| 2 |
|
Whole green onions, cut in 1 1/2" lengths |
| 1 |
ts |
Sesame oil |
| 1/2 |
ts |
Szechwan peppercorns |
INSTRUCTIONS
To prepare peppercorns, place in an ungreased frying pan and cook, shaking
pan frequently, over medium heat until aromatic; cool, then crush with a
mortar and pestle or rolling pin. Set aside. Cut meat in slices 1/8 inch
thick, then cut into shreds 1/8 inch wide and 2 inches long. In a bowl,
combine the hot bean sauce, sherry, sugar and chile peppers; set aside.
Pour salad oil in a wok or small deep pan and heat over medium-high heat to
360 degrees on a deep-frying thermometer. Add 1/2 the meat and stir to
separate shreds. Cook until meat is dark brown, slightly shriveled, and
chewy (about 2 1/2 to 3 minutes). Remove with a slotted spoon and drain on
paper towels. Reheat oil to 360 degrees and repeat with remainder of the
meat.
Pour off all but 3 T oil. Increase heat to high. When oil is hot, add
celery and carrot and stir-fry for 2 minutes. Add garlic and ginger and
stir-fry for 30 seconds. Add onion and stir-fry for 30 seconds. Return meat
to pan, add hot bean sauce mixture, and cook, stirring until most of the
liquid has evaporated. Stir in sesame oil and crushed peppercorns before
serving.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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