| |
|
What You Need:
(To Serve: 2 to 4 as main course or 4 to 6 as Chinese Meal)
|
|
|
|
4 dried Chinese mushrooms, 1 to 1½ inches in diameter
¼ cup fresh snow peas (thoroughly defrosted frozen snow peas will do but they will not have the crispness of the fresh ones)
1 pound beef tenderloin
1 teaspoon sugar
2 tablespoons soy sauce
1 tablespoon Chinese rice wine, or pale dry sherry
2 teaspoons cornstarch
6 peeled fresh water chestnuts or rinsed, drained canned ones, sliced ¼ inch thick
3 tablespoons peanut oil, or flavorless vegetable oil
4 slices peeled fresh ginger root, about 1 inch in diameter and 1/8 inch thick
½ teaspoon salt
|
|
Translate this recipe:
|
|
|
|
|
|
| How To Cook: |
|
|
|
PREPARE AHEAD:
|
1. In a small bowl, cover the mushrooms with ½ cup of warm water and let them soak for 30 minutes. Remove them with a slotted spoon and discard the water. With a cleaver or sharp knife, cut away and discard the tough stems of the mushrooms, and cut each cap into quarters.
|
2. Snap off the tips of the fresh snow peas. String the pea pods and blanch them in the following fashion: Drop them into a quart of boiling water.
|
3. They will turn bright green in 1 minute. Immediately drain and run cold water over them to stop their cooking and set their color. Frozen snow peas need only be thoroughly defrosted.
|
4. With a cleaver or heavy, sharp knife, trim away and discard any fat from the tenderloin of beef, and cut the meat into 1-inch cubes.
|
5. In a bowl, combine the sugar, soy sauce, wine and cornstarch, and mix them together thoroughly. Add the beef cubes and toss them about in the bowl with a large spoon until they are coated with the mixture.
|
6. Have the above ingredients, the oil, ginger and salt within easy reach.
|
|
TO COOK:
|
1. Set a 12-inch wok or 10-inch skillet over high heat for 30 seconds. Pour in 1 tablespoon of oil, swirl it about in the pan and heat for another 30 seconds, turning the heat down to moderate if the oil begins to smoke.
|
2. Add the mushrooms, snow peas and water chestnuts, and stir-fry over moderate heat for about 2 minutes, or until all the ingredients are coated with the oil. Stir in the salt, then remove the vegetables with a slotted spoon and set them aside on a plate.
|
3. Pour the remaining 2 tablespoons of oil into the pan, add the ginger and turn the heat to high. Drop in the beef cubes and stir-fry for 2 to 3 minutes, or until they are lightly browned on all sides.
|
4. Pick out and discard the ginger, and return the reserved vegetables to the pan. Stirring constantly, cook them for about 10 seconds, or only long enough to heat the vegetables through. Transfer the entire contents of the pan to a platter and serve at once.
|
|
|
|
|
