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| CHINESE MEAT DISHES |
| SZECHWAN: |
| A.) YU-SHIANG PORK: |
| 1 1/2 lbs. boneless lean pork cut into matchstick pieces; 2 tsps. cornstarch; 1/2 tsp. salt; 1/2 tsp. grnd. white pepper; 2 tbls. sherry; 7 tbls. salad oil |
| 1.) In a bowl, combine cornstarch, salt, pepper, and sherry. Add pork and stir to coat. Stir in 3 tsps., of the oil. Let stand for 15 mins., to marinate. |
| COOKING SAUCE: In a bowl, combine the following; |
| 2 tbls. ea., sugar, white vinegar, and sherry; 4 tbls. soy sauce; 6 tbls. chicken broth; 4 tsps. cornstarch. |
| Mix together well and set aside. |
| COOKING DIRECTIONS: |
| 1.) Heat a large wok or frying pan over high heat. When hot, add 4 tbls. of the oil. When oil begins to heat, add garlic, ginger, and chili peppers; stir once. 2.) Add pork and stir-fry until meat is lightly browned (about 4 mins.); remove from pan. 3.) Heat remaining oil in pan. Add bamboo shoots and onion and stir-fry for 1 min. Return meat to the pan. Stir the cooking sauce, and add to the pan, and cook, stirring, until sauce bubbles and thickens. Serve with steamed rice. Serves 8. |
| CANTONESE: |
| B.) TOMATO BEEF: |
| 3/4 lb. boneless lean beef; 2 tsps. ea., cornstarch & soy sauce; 1 tbl. ea., dry sherry & water; 1/4 tsp. salt; 4 tbls. salad oil. |
| 1.) Cut the beef with the grain into 1 1/2" wide strips. Cut each strip across the grain in 1/8" thick slanting slices. In a bowl, combine cornstarch, soy sauce, sherry, water, and salt. Add beef and stir to coat, then stir in 1 1/2 tsps. of the oil and let stand for 15 mins., to marinate. |
| COOKING SAUCE |
| 2.) In a bowl, combine 1 tbl. ea. soy sauce, Worcestershire, and cornstarch; 3 tbls. of catsup; 1 tsp. curry powder; and 1/2 cup water. Mix well and set aside. |
| 3.) Heat a wok or large frying pan over high heat. When the pan is hot, add 2 tbls. of the oil. When oil begins to heat, add ginger and garlic and stir once. Add beef and stir-fry until meat is browned on the outside but still pink within (about 1 1/2 mins.); remove from the pan. 4.) Heat remaining 1 1/2 tbls. of oil. Add celery and onion, and stir-fry for 1 min. Add green peppers and stir-fry for 1 min., adding a few drops of water if pan appears dry. 5.) Add tomatoes and stir-fry for 1 min. Return meat to pan. Stir the cooking sauce, add to pan, and cook, stirring, until sauce bubbles and thickens. Makes 4 servings. |
| * For Tomato-beef chow mein: Follow directions for tomato beef, then serve over pan fried noodles. |