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TANGERINE BEEF
TANGERINE BEEF
Ingredients| 3/4 pound Flank steak -- sliced 2 teaspoons Soy sauce -- dark 2 teaspoons Rice wine 1 teaspoon Ginger ; chopped fine 1 teaspoon Cornstarch 1 teaspoon Sesame oil 1/3 cup Peanut oil 2 Red chilies -- dried halved 5 pinches Orange peel -- dried soaked Seasoning: 1/2 teaspoon Szechuan peppercorns -- roas 2 teaspoons Soy sauce -- dark 1/4 teaspoon Salt 1 teaspoon Sugar 1/2 teaspoon Sesame oil |
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Combine beef with marinade; let stand 20 min. Heat oil in a wok or large
skillet until very hot. Remove bbef from marinade and add to oil; stir-fry
until brown (abt. 2 min). Remove and drain. Remove all but 1 Tbs oil,
reheat il and add chili peppers; stir-fry 10 sec.
Add beef, orange peel and seasonings. Stir-fry 4 min, mixing well. Serve
at once.
Also see ...
Thai Barbecued Chicken
Place the marinade ingredients in a food processor and process to a paste. Place the chicken in a sealable plastic bag with the marinade. Turn the bag several times so the chicken is well coated. Refrigerate for 4 hours or overnight, turning the bag ocassionally to distribute (Upload by user)
Place the marinade ingredients in a food processor and process to a paste. Place the chicken in a sealable plastic bag with the marinade. Turn the bag several times so the chicken is well coated. Refrigerate for 4 hours or overnight, turning the bag ocassionally to distribute (Upload by user)
Traditional Veg Stir-fry sauce
Dissolve the corn starch in a few tbs. of warm water, then mix all ingredients together. Pour over the stir fry in the last minute or so, stir until the cornstarch thickens. *light soy sauce has much less salt than regular; some prefer the saltier flavor of standard soy. I like (Upload by user)
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Twice Cooked Pork
Place pork, sherry, and ginger slice in a 2-quart pan. Cut 1 of the green onions in half crosswise and add to pork, then add enough water to barely cover meat. Bring to a simmer; cover and simmer until meat is tender when pierced (about 45 minutes). Lift meat from b (Upload by user)
Place pork, sherry, and ginger slice in a 2-quart pan. Cut 1 of the green onions in half crosswise and add to pork, then add enough water to barely cover meat. Bring to a simmer; cover and simmer until meat is tender when pierced (about 45 minutes). Lift meat from b (Upload by user)
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Wok-Fried Sweet and Sour Pork
SAUCE: Blend the water and cornstarch until smooth. Stir in the catsup, soy sauce, sugar, vinegar and, if desired, a few drops of hot pepper seasoning. Set aside. PORK: Beat egg yolk with the water. Blend in 1 tablespoon flour and 1 tablespoon cornstarch until smooth (Upload by user)
SAUCE: Blend the water and cornstarch until smooth. Stir in the catsup, soy sauce, sugar, vinegar and, if desired, a few drops of hot pepper seasoning. Set aside. PORK: Beat egg yolk with the water. Blend in 1 tablespoon flour and 1 tablespoon cornstarch until smooth (Upload by user)
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