2. Combine the 4 tablespoons soy sauce, 1 tablespoon rice wine or dry sherry, and brown sugar in a bowl. Dissolve 3 teaspoons cornstarch into 2 tablespoons water in another bowl. Set aside.
3. Heat a wok or skillet until it is nearly smoking. Add 2 tablespoons oil. When the oil is hot, add half the beef, laying it flat in the pan. Let sear (brown) briefly, then stir-fry the meat, stirring and tossing until it is no longer pink and is nearly cooked through. Remove the meat from the pan and drain in a colander or on paper towels. Repeat with the remainder of the beef.
4. Heat 1 tablespoons oil in the wok or skillet. When the oil is hot, add the ginger. When it begins to sizzle, stir in the hot sauce. Add the carrot. Stir-fry for a minute, stirring in the salt, then add the celery.
5. Add the sauce into the middle of the wok. Bring to a boil. Stir in the cornstarch and water mixture, and keep stirring until the sauce thickens. Add the meat back into the pan. Stir-fry for another minute, mixing everything together, and serve hot.
Thickening the Sauce with Cornstarch It is common to thicken stir-fry sauces with a cornstarch and water slurry in the final stages of cooking. Be sure to give the cornstarch and water a quick stir before adding it to the sauce. Stir continually as you add the slurry, until the sauce thickens. Once the sauce has thickened, combine it with the other ingredients. It is common to thicken stir-fry sauces with a cornstarch and water slurry in the final stages of cooking. Be sure to give the cornstarch and water a quick stir before adding it to the sauce. Stir continually as you add the slurry, until the sauce thickens. Once the sauce has thickened, combine it with the other ingredients.
Mongolian Lamb Lamb is an extremely popular dish in northern China, where it is often paired with garlic and green onion.
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1. Prepare the Peking Sauce up through step 2, leaving out the cornstarch and water mixture. Cut the lamb into thin strips. Place the lamb in a bowl and add the soy sauce, rice wine or sherry, and cornstarch. Marinate the lamb for 15 minutes.
2. Heat a wok or skillet over medium-high heat until it is nearly smoking. Add the oil. When the oil is hot, add the garlic and green onions. Stir-fry for 10 seconds, then add the lamb. Stir-fry the lamb for about 1 minute, until it is no longer red.
3. Add the Peking Sauce and bring to a boil. Stir-fry for another minute, until the lamb is cooked.
Serves 2 to 4 Peking Sauce (page 22, but see instructions in step 1) pound lean boneless lamb 1 tablespoon light soy sauce 1 tablespoon Chinese rice wine or dry sherry 1 teaspoons cornstarch 2 tablespoons vegetable or peanut oil 2 cloves garlic, minced 2 green onions, shredded
Serves 4 pound flank steak 2 tablespoons soy sauce 2 teaspoons Chinese rice wine or dry sherry teaspoon five-spice powder 2 teaspoons cornstarch cup chicken broth 2 teaspoons oyster sauce 3 tablespoons vegetable or peanut oil, divided 1 tablespoon minced garlic 1 tablespoon minced ginger pound string beans, trimmed 1 teaspoon Asian sesame oil Beef with String Beans Serve this flavorful dish over cooked noodles for a complete meal.
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1. Cut the flank steak across the grain into thin strips 1 to 2 inches long. Place the beef in a bowl and add the soy sauce, Chinese rice wine or dry sherry, five-spice powder, and cornstarch. Marinate the beef for 20 minutes.
2. Combine the chicken broth and oyster sauce in a bowl.
3. Heat a wok or skillet over medium-high heat until it is nearly smoking. Add 2 tablespoons oil. When the oil is hot, add the garlic. Stir-fry for 10 seconds, then add the beef, laying it flat in the pan. Let sear (brown) briefly, then stir-fry the meat, stirring and tossing until it is no longer pink. Remove and drain in a colander or on paper towels.
4. Push the beef to the sides and heat 1 tablespoon oil in the middle of the wok or skillet. Add the ginger. Stir-fry until aromatic, then add the string beans. Stir-fry for a minute. Add the broth and oyster sauce mixture and bring to a boil. Stir-fry for 1 more minute to mix all the ingredients together. Stir in the sesame oil. Serve hot.
One Wok or Two? When stir-frying meat, you may find it necessary to clean out the pan before adding the vegetables and other ingredients. Some people find it easier to use a second wok (or heavy skillet) instead. Use a smaller pan to stir-fry the meat, and use a larger one for the final stir-frying when all the ingredients are brought together and stir-fried with a sauce. When stir-frying meat, you may find it necessary to clean out the pan before adding the vegetables and other ingredients. Some people find it easier to use a second wok (or heavy skillet) instead. Use a smaller pan to stir-fry the meat, and use a larger one for the final stir-frying when all the ingredients are brought together and stir-fried with a sauce.
Beef in Black Bean Sauce Adding oil to the marinade in this recipe helps tenderize the beef. For extra-tough cuts of beef, you can add a small amount of baking soda.
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1. Cut the flank steak across the grain into thin strips about 1 inches long. Place the beef strips in a bowl and add the dark soy sauce, 1 tablespoon rice wine or sherry, 1 teaspoons oil, and cornstarch. Marinate the beef for 15 minutes.
2. Heat a wok or skillet over medium-high heat until it is nearly smoking. Add 1 tablespoons oil. When the oil is hot, add the ginger. Stir-fry for 10 seconds, then add the beef. Let sear (brown) briefly, then stir-fry the beef, stirring and moving it around the pan, until it is nearly cooked. Remove and drain in a colander or on paper towels.
3. Heat 1 tablespoon oil in the wok or skillet. When the oil is hot, add the garlic and the chopped chili. Stir-fry for 10 seconds, then add the green bell pepper. Stir-fry for a minute, then add the red bell pepper. Stir in 1 tablespoon rice wine or sherry while the peppers are stir-frying. Stir in the black bean sauce.
4. Add the beef back into the pan. Stir in the sugar. Stir-fry for 1 to 2 more minutes to blend all the flavors. Serve hot.
Serves 2 to 4 pound flank steak 1 tablespoon dark soy sauce 2 tablespoons Chinese rice wine or dry sherry, divided 3 tablespoons vegetable or peanut oil, divided 1 teaspoons cornstarch 1 teaspoon minced ginger 1 teaspoon minced garlic 1 small fresh chili pepper, seeded and finely chopped green bell pepper, seeded and cut into thin strips red bell pepper, seeded and cut into thin strips 1 tablespoon black bean sauce 1 teaspoon granulated sugar
Makes 8 to 10 fajitas pound skirt or flank steak Feisty Fajita Marinade (page 24) 810 flour tortillas, as needed 1 tablespoon lime juice 3 tablespoons vegetable or peanut oil, divided 1 teaspoon minced ginger 1 teaspoon minced garlic medium white onion, chopped 2 red bell peppers, seeded and cut into thin strips Mexican Fajitas Serve with black beans, shredded cheese, guacamole, and all the traditional fajita accompaniments.
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1. Cut the skirt steak in half, and then cut crosswise into thin strips. Combine the beef in a bowl with the marinade. Marinate the beef in the refrigerator for 2 hours.
2. Heat the flour tortillas according to the package directions. Keep warm in a 250F oven while stir-frying the beef.
3. Heat wok or skillet until it is almost smoking. Add 1 tablespoons oil. When the oil is hot, add half the ginger and garlic. Stir-fry for 10 seconds, then add the steak, laying it flat in the pan. Let sear (brown) briefly, then stir-fry the meat, stirring and tossing until it is no longer pink. Remove and drain in a colander or on paper towels.
4. Heat 2 tablespoons oil in the wok or skillet. When the oil is hot, add the remainder of the ginger and garlic. Stir-fry for 10 seconds, then add the onion. Stir-fry for 2 minutes, or until it begins to soften. Add the red bell peppers. Stir-fry for another minute, then add the beef. Stir-fry for another minute, stirring to mix everything together.
5. Lay a tortilla out flat. Spoon a portion of the stir-fried beef and vegetables onto the tortilla, making sure the filling isn"t too close to the edges. Fold in the left and right sides of the tortilla and tuck in the edges. Repeat with the remainder of the tortillas until the filling is used up.
The Origin of Fajitas The idea of marinating skirt steak in a lime-based marinade probably originated with Mexican laborers working for Texas ranchers in the Rio Grande Valley. The laborers were trying to extract more flavor from a tough, relatively cheap cut of meat. The fajita is a cla.s.sic example of "Tex-Mex" cuisine, combining Mexican ingredients with the cooking style of Texas cowboys. The idea of marinating skirt steak in a lime-based marinade probably originated with Mexican laborers working for Texas ranchers in the Rio Grande Valley. The laborers were trying to extract more flavor from a tough, relatively cheap cut of meat. The fajita is a cla.s.sic example of "Tex-Mex" cuisine, combining Mexican ingredients with the cooking style of Texas cowboys.
Meaty Egg Foo Yung You may replace the sausages in this recipe with Chinese sausages, called lop cheong, which can be found at Asian supermarkets. Serve this hearty breakfast with Basic Brown Sauce (page 20) poured over the top.
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1. Cut the sausage on the diagonal into -inch slices.
2. Heat a wok or skillet over medium-high heat until it is nearly smoking. Add 1 tablespoon oil. When the oil is hot, add the sausages. Stir-fry until they are cooked though. Drain in a colander or on paper towels.
3. Heat 1 tablespoon oil in the wok or skillet. When the oil is hot, add the onion. Stir-fry for about 2 minutes, or until it begins to soften. Stir in the green pepper. Stir-fry for 1 minute, then add the bean sprouts. Stir in 1 tablespoon soy sauce. Remove the vegetables from the pan.
4. In a medium bowl, lightly beat the eggs, stirring in the salt and pepper. Stir in the cooked vegetables and sausage.
5. Heat 1 tablespoon oil in the wok or skillet. When the oil is hot, add the egg mixture. Cook until golden brown on both sides, turning over once during cooking. Serve hot.
Serves 2 to 3 2 beef sausages 3 tablespoons vegetable or peanut oil, divided small yellow onion, chopped 1 green bell pepper, seeded and diced 1 cup mung bean sprouts 1 tablespoon soy sauce 5 large eggs teaspoon salt Black pepper to taste
Yields 15 to 20 meatb.a.l.l.s 1 pound ground beef cup bread crumbs 2 green onions, finely chopped 1 large egg teaspoon ground cinnamon teaspoon ground allspice teaspoon ground nutmeg 1 teaspoon salt or salt subst.i.tute teaspoon black pepper cup pineapple juice cup water 1 tablespoon soy sauce 1 tablespoon rice vinegar 1 teaspoon granulated sugar 3 tablespoons olive oil, divided 1 tablespoon minced fresh ginger 1 green bell pepper, seeded and cut into chunks Caribbean Meatb.a.l.l.s Cinnamon, allspice, and nutmeg, which Americans often use only in sweet foods, are all spices that are commonly used in Caribbean cooking.
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1. Using your hands, in a large bowl mix together the ground beef, bread crumbs, green onions, egg, ground cinnamon, ground allspice, ground nutmeg, salt, and pepper. Mix well to combine. Form the mixture into small b.a.l.l.s approximately the size of a golf ball.
2. Combine the pineapple juice, water, soy sauce, rice vinegar, and sugar in a bowl. Set aside.
3. Heat a wok or skillet over medium-high heat until it is nearly smoking. Add 2 tablespoons oil. When the oil is hot, add the meatb.a.l.l.s. Stir-fry the meatb.a.l.l.s, turning them frequently, until they are browned. Add more olive oil as needed. Remove and drain in a colander or on paper towels.
4. Heat 1 tablespoon oil in the wok or skillet. When the oil is hot, add the ginger. Stir-fry for a few seconds, then add the green pepper. Stir-fry for 2 minutes, or until the green pepper is tender but still crisp.
5. Add the sauce and bring to a boil. Turn down the heat and add the meatb.a.l.l.s back into the pan. Cover and simmer for 15 minutes or until the meatb.a.l.l.s are cooked through. Serve immediately.
Caribbean Cuisine - A Melting Pot Modern Caribbean cuisine is a fascinating mix of culinary influences, from indigenous peoples and African slaves to European settlers. In the mid-1800s, Indian and Chinese laborers - many of whom were kidnapped to replace black slaves who had been freed by the British - added their own influence to the Caribbean culinary melting pot. Modern Caribbean cuisine is a fascinating mix of culinary influences, from indigenous peoples and African slaves to European settlers. In the mid-1800s, Indian and Chinese laborers - many of whom were kidnapped to replace black slaves who had been freed by the British - added their own influence to the Caribbean culinary melting pot.
Gourmet Chili for Guests Not comfortable handing hot chili peppers? Jarred chilies such as Scarpinos jalapeno peppers are available in most supermarkets. Jarred chilies tend to be a bit milder than fresh or dried chilies, so be sure to add extra if you like your chili hot!
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1. Cut the sirloin across the grain into thin strips 1 to 2 inches long. Place the beef in a bowl and add the salt, pepper, and cornstarch. Set aside.
2. Heat wok or skillet on medium-high heat until it is nearly smoking. Add 2 tablespoons oil. When the oil is hot, add half the beef, laying it flat in the pan. Let sear (brown) briefly, then stir-fry the meat, stirring and tossing until it is no longer pink. Remove and drain in a colander or on paper towels. Repeat with the remainder of the beef.
3. Heat 2 tablespoons oil in the wok or skillet. When the oil is hot, add the garlic and the chopped red chilies. Stir-fry for 20 seconds, then add the onion. Stir-fry for 2 minutes or until it begins to soften. Add the green bell pepper. Stir-fry for 2 minutes or until the green pepper is tender but still crisp.
4. Stir in the kidney beans and tomato sauce. Stir in the c.u.min and oregano. Bring to a boil. Stir in the cooked beef. Continue stir-frying for 2 to 3 minutes to mix all the ingredients together. Taste and adjust seasoning if desired. Serve hot.
Serves 4 1 pound sirloin steak teaspoon salt teaspoon black pepper 2 teaspoons cornstarch 4 tablespoons olive oil, divided 2 cloves garlic, chopped 2 teaspoons chopped red chilies 1 medium white onion, chopped 1 green bell pepper, seeded, cut into thin strips 1 cup kidney beans 1 cup tomato sauce teaspoon c.u.min teaspoon oregano
Serves 2 to 4 pound flank steak 2 teaspoons oyster sauce 2 teaspoons rice vinegar teaspoon cornstarch 2 tomatoes cup chicken broth 1 tablespoon dark soy sauce 1 teaspoon sugar 2 tablespoons vegetable oil 2 slices ginger Tomato Beef Tomato Beef is a cla.s.sic home-cooked Cantonese dish. It would go very nicely with Stir-Fried Celery (page 251) or any other stir-fried green vegetable.
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1. Cut the beef across the grain into thin strips approximately 2 inches long. Place the beef in a bowl and add the oyster sauce, rice vinegar, and cornstarch. Marinate the beef for 15 minutes.
2. Peel the tomatoes if desired. Cut each tomato into 6 wedges, and then cut these in half. Combine the chicken broth, dark soy sauce, and sugar in a bowl. Set aside.
3. Heat a wok or skillet on medium-high heat until it is nearly smoking. Add the oil. When the oil is hot, add the slices of ginger. As soon as the ginger sizzles, add the beef, laying it flat in the pan. Let sear (brown) briefly, then stir-fry the meat, stirring and tossing until it is no longer pink.
4. Push the beef to the sides of the wok or skillet. Add the tomatoes in the middle. Stir-fry for a minute, then add the sauce ingredients. Bring to a boil. Serve hot.
Easy Tomato Peeling Tomatoes are difficult to peel the same way you"d peel other vegetables. To make it easier to remove the peel from tomatoes, blanch them briefly in boiling water first. Just make sure not to blanch the tomatoes too long, or they will turn mushy. Tomatoes are difficult to peel the same way you"d peel other vegetables. To make it easier to remove the peel from tomatoes, blanch them briefly in boiling water first. Just make sure not to blanch the tomatoes too long, or they will turn mushy.
Beef and Baby Corn Adding oil to the marinade in this dish helps tenderize the meat. Another tip is to add a bit of baking soda - try it the next time you"re stir-frying an inexpensive cut of beef, which would likely be more tough when cooked than a more expensive cut.
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1. Cut the flank steak across the grain across into thin strips 1 to 2 inches long. Place the strips of beef in a bowl and add the soy sauce, rice wine or dry sherry, 1 teaspoons oil, and the cornstarch. Marinate the beef for 20 minutes. Combine the chicken broth and oyster sauce in a bowl. Set aside.
2. Heat a wok or skillet over medium-high heat until it is nearly smoking. Add 2 tablespoons oil. When the oil is hot, add half the garlic and ginger. Stir-fry for 10 seconds, then add the beef. Let sear (brown) briefly, then stir-fry the meat, stirring and tossing until it is no longer pink. Remove and drain in a colander or on paper towels.
3. Heat 1 tablespoons oil in the wok or skillet. Add the salt, green onion, and baby corn. Stir-fry for 1 minute, then add the chicken broth mixture. Bring to a boil.
4. Add the beef back into the pan. Stir-fry for another minute to mix the ingredients together. Taste and adjust seasoning, adding salt and pepper if desired.
Serves 2 to 4 pound flank steak 1 tablespoons soy sauce 1 tablespoon Chinese rice wine or dry sherry 4 tablespoons vegetable or peanut oil, divided 1 teaspoons cornstarch cup chicken broth 1 tablespoon oyster sauce 1 teaspoon minced garlic 1 teaspoon minced ginger 1 teaspoon salt 2 tablespoons chopped green onion 1 cup canned baby corn, drained and cut in half Salt and black pepper to taste
Serves 3 to 4 1 pound beef liver teaspoon salt Black pepper to taste 2 teaspoons cornstarch 3 tablespoons vegetable or peanut oil, divided 1 tablespoon minced garlic 2 teaspoons minced ginger 1 medium red onion, chopped 2 large tomatoes, halved and thinly sliced 2 tablespoons soy sauce 2 green onions, cut into thirds 1 teaspoon Asian sesame oil Lunch Counter Liver and Onions Beef liver is low in sodium and is a good source of vitamin C and vitamin B3, more commonly called niacin.
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1. Cut the liver into thin strips 1 to 2 inches long. Place the liver in a bowl and combine with the salt, black pepper, and cornstarch. Set aside.
2. Heat a wok or skillet on medium-high heat until it is nearly smoking. Add 2 tablespoons oil, swirling so that it covers the sides. When the oil is hot, add the minced garlic. Stir-fry for 10 seconds, then add the liver, laying it flat in the pan. Let sit for about 30 seconds, then stir-fry the meat, stirring and tossing until it is no longer pink. Remove and drain in a colander or on paper towels.
3. Heat 1 tablespoon oil in the wok or skillet. When the oil is nearly hot, add the ginger. Add the onion. Stir-fry for 2 minutes or until it begins to soften. Add the tomatoes and stir-fry for another minute. Stir in the soy sauce.
4. Add the liver back into the pan. Stir in the green onions. Remove from the heat and stir in the sesame oil. Serve hot.
Beef Liver Versus Calf"s Liver Calf"s liver has a more delicate flavor and is more tender than liver from an older cow. Many people consider it safer because liver from a young cow is less likely to have picked up toxins from the animal"s food and environment. To make sure you are purchasing calf"s liver, look for lighter-colored beef liver that is pinkish brown, instead of reddish brown, in color. Calf"s liver has a more delicate flavor and is more tender than liver from an older cow. Many people consider it safer because liver from a young cow is less likely to have picked up toxins from the animal"s food and environment. To make sure you are purchasing calf"s liver, look for lighter-colored beef liver that is pinkish brown, instead of reddish brown, in color.
Cashew Beef Feel free to replace the water chestnuts and bamboo shoots in this recipe with other canned Chinese vegetables such as baby corn or straw mushrooms.
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1. Cut the steak across the grain into thin strips. Place the beef in a bowl and add the oyster sauce, soy sauce, black pepper, and cornstarch. Marinate the beef for 20 minutes.
2. Roast the cashews in a heavy frying pan over medium heat, shaking the pan continuously so that the nuts do not burn. Roast until the cashews are browned (about 5 minutes). Remove the cashews from the pan to cool.
3. Heat a wok or skillet over medium-high heat until it is nearly smoking. Add 2 tablespoons oil. When the oil is hot, add the beef, laying it flat in the pan. Let sear (brown) briefly, then stir-fry the meat, stirring and tossing until it is no longer pink. Remove and drain in a colander or on paper towels.
4. Heat 1 tablespoon oil in the wok or skillet. When the oil is hot, add the garlic. Stir-fry for 10 seconds, then add the water chestnuts, bamboo shoots, and the salt. Stir-fry for a minute, then add the beef. Add the cashews. Stir-fry for another minute to combine all the ingredients. Serve hot.
Serves 2 to 4 pound top sirloin steak 1 tablespoons oyster sauce 1 tablespoon soy sauce Black pepper to taste 1 teaspoons cornstarch cup raw, unsalted cashews 3 tablespoons vegetable or peanut oil, divided 1 teaspoon minced garlic cup canned sliced water chestnuts, drained cup canned sliced bamboo shoots, drained teaspoon salt
Serves 2 pound flank steak 2 tablespoons burgundy 3 cloves garlic, chopped, divided Black pepper to taste 3 tablespoons plus 2 teaspoons olive oil, divided 1 teaspoons cornstarch 2 tablespoons tomato sauce 3 tablespoons water 1 teaspoons granulated sugar 2 j.a.panese eggplants, cut on the diagonal into -inch-wide strips cup chopped onion teaspoon nutmeg teaspoon cinnamon teaspoon ground allspice 1 tablespoon chopped fresh parsley 2 cups cooked rice Stir-Fried "Moussaka"
Don"t be put off by the lengthy ingredient list for this dish! This dish is very easy to make - most of the ingredients are used in the marinade and the sauce.
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1. Cut the beef across the grain into thin strips approximately 2 inches long. Place the beef in a bowl and marinate in the burgundy, half of the chopped garlic, black pepper, 2 teaspoons olive oil, and cornstarch for 20 minutes.