---marinade---
1 tsp Shao-hsing wine or sherry
1 tsp Cornstarch pinch of white pepper --sauce---
1 tbsp Oyster sauce
2 tsp Cornstarch
3/4 tsp Dark soy sauce
1/2 tsp Sugar
1/4 tsp Sesame oil
1/4 cup Chicken stock
2 tsp Shao-hsing wine or sherry
1 pinch White pepper
4 oz Lean london broil, thinly sliced across the grain
2 tsp Peanut oil
1 tsp Minced ginger
2 medium Green bell peppers, thinly sliced
2 tbsp Chicken stock
1 tsp Minced garlic
1 1/2 tbsp Fermented black beans, washed and drained
1 pinch Salt
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Place beef in a bowl with combined marinade ingredients. Allow to rest for 20 minutes. Heat wok over high heat for 30 seconds. Add 1 teapoon peanut oil and coat wok. When a wisp of white smoke appears, add minced ginger, stir briefly. Add peppers, stir and cook for 45 seconds, then add 1 tablespoon of stock and mix well. When peppers turn bright green, turn off heat, remove from wok, reserve. Combine the sauce ingredients in a bowl and set aside.
Wipe off wok and spatula with a paper towel. Turn heat back to high, add remaining teaspoon peanut oil, coat wok. When a wisp of white smoke appears, add garlic and black beans. Stir and cook for 45 seconds, or until their aroma is released. Add beef and marinade, spread in a thin layer. Cook for 30 seconds, turn over and stir together. Add wine and mix well. Add remaining stock and mix well. Add reserved peppers, stir-fry together 1 minute, until very hot. Make a well in the mixture, stir sauce, pour in. Cook until sauce thickens and begins to bubble. Turn off heat, transfer to a heated dish and serve with cooked rice.
Yield:6 servings
Nutritional information: 100 calories and 2 grams of fat per serving(without rice)
(Courtesy of Eileen Yin-Fei Lo's "The Chinese Way")
Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved
Busted by Gail Shermeyer <4paws@netrax.net> on May 24, 1997
Recipe by: TVFN:RECIPE FOR HEALTH SHOW #RHC277 Posted to MC-Recipe Digest V1 #639 by 4paws@netrax.net (Shermeyer-Gail) on Jun 07, 1997
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