| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Chinese |
Chinese6 |
6 |
servings |
INGREDIENTS
| 1 |
tb |
GINGER ROOT; MINCED |
| 1/4 |
c |
SCALLIONS; CHOPPED |
| 2 |
lb |
STEW MEAT 1/4 INCH CHUNKS |
| 6 |
tb |
OIL |
| 1 |
tb |
GARLIC; MINCED |
|
|
(INCLUDE GREEN PART) |
| 3 |
c |
Water |
| 5 |
ts |
SZECHWAN CHILI BEAN SAUCE |
| 4 |
tb |
PALE DRY SHERRY |
| 1/2 |
tb |
PEPPERCORNS; CRUSHED |
| 4 |
|
WHOLE STAR ANISE |
| 2 1/2 |
tb |
SZECHWAN SWEET BEAN SAUCE |
| 4 |
tb |
BLACK SOY SAUCE |
| 2 |
ts |
SUGAR |
INSTRUCTIONS
SAUCE
COMBINE SAUCE INGREDIENTS, SET ASIDE. HEAT OIL IN A 4 TO 6 QUART POT. ADD
GINGER, GARLIC, AND SCALLIONS, AND COOK FOR A FEW SECONDS. ADD BEEF AND
COOK UNTIL MEAT LOSES ITS RED COLOR. STIR IN SAUCE AND MIX WELL. ADD 2 C.
WATER, COVER, AND SIMMER FOR ABOUT AN HOUR. ADD REMAINING WATER AND COOK
OVER LOW HEAT UNTIL BEEF IS TENDER, ABOUT ANOTHER HOUR. THERE SHOULD BE 1
1/2 CUPS OF SAUCE LEFT IN THE POT WHEN BEEF IS DONE. SERVE HOT!!! THE
PREPARATION TIME IS THE WORSE PART, BUT ITS WORTH IT. MOST OF THE
INGREDIENTS CAN BE FOUND AT A NEIGHBORHOOD ASIAN OR CHINESE STORE.
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