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| Stir-Fried Beef And Peas Recipe |
Category: Other / Meats
Rating:
N/A
Servings: 4
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Ingredients
1/2 lb beef
1 or
2 slice fresh ginger root
1 lb peas
1 tablespoon soy sauce
1 tablespoon sherry
1/2 teaspoon salt
1/2 teaspoon sugar
1 tablespoon cornstarch
2 tablespoon water
2 tablespoon oil
Cooking Directions:
1. Mince or grind beef. Mince ginger root. Shell and parboil peas.
2. In one cup, combine soy sauce, sherry, salt and sugar. In another, blend cornstarch and cold water to a paste.
3. Heat oil. Add ginger, then beef and stir-fry until beef begins to brown.
4. Stir in soy sauce mixture to blend.
5. Add parboiled peas and stir-fry 1 to 2 minutes more. (Taste peas to see if they're done.)
6. Stir in cornstarch paste to thicken and serve at once.
NOTE: If the mixture becomes too dry in step 5, add a few spoonfuls of liquid from the parboiled peas. VARIATIONS:
In step 1, mince or grind 4 to 6 water chestnuts with the beef.
In step 1, add to the beef and ginger root the seasonings and 2 teaspoons cornstarch. Blend well and let stand 15 minutes. Omit steps 2, 4, and 6.
In step 3, before adding the beef, add to the hot oil 1/4 pound fresh mushrooms and/or 1 onion, sliced thin. Stir-fry until slightly softened; then remove from pan. Add more oil and stir-fry beef as indicated. Return mushrooms and/or onion in step 5, when adding the peas.
Do not parboil the peas. After step 4, remove the beef from pan. Add more oil and heat. Then add the peas; 1/4 cup celery and 1/2 cup onion, both diced, and stir-fry to coat with oil. Stir in and quickly heat 1/2 cup stock, 1/4 teaspoon sugar and 1 teaspoon soy sauce. Cook, covered, until vegetables are nearly done. Return beef and reheat; then pick up step 6.
After step 4, stir in 2 cups cooked rice. Then add the peas and a few tablespoons of their parboiling liquid to moisten the mixture. Cook, stirring, to heat through.
Prepare 1/8 pound thin rice-flour noodles as a deep-fried, crisp white garnish. (See "HOW-TO SECTION".) Arrange on a serving platter with beef and peas on top.
From , ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
meats
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