| CHINESE MEAT DISHES CONTINUED; |
 |
| C.) CHINESE STYLE LIVER WITH MUSH- ROOMS & ONIONS: |
| 6 med. dried shatake or straw mushrooms; 2/3 lb. sliced beef liver (chicken livers may also be used); 3 tbls. salad oil; 1/2 tsp. minced fresh ginger; 1 lrg. onion, cut in half length- wise and thinly sliced; 5 whole green onions, cut in 1 1/2" lengths; 2 tbls. dry sherry; 1 tbl. soy sauce; 1/2 tsp. sugar; 1/4 tsp. salt. |
| 1.) Cover mushrooms with warm water and let stand for 30 mins. Reserve 3 tbls., of the soaking liquid and pour off the remainder. Cut off and discard stems, if using shatake mush- rooms; squeeze mushrooms dry and thinly slice. 2.) Remove membrane from liver, if necessary. Cut liver lengthwise in 1 1/2" wide strips, then cut crosswise in 1/8" thick slices. 3.) Heat a wok or lrg. frying pan over high heat. When pan is hot, add 2 tbls., of the oil. When oil begins to heat, add ginger and stir once. Add liver and stir-fry until browned on the outside but still juicy within (about 1 1/2 mins.); remove from pan. 4.) Add the remaining 1 tbl. of oil to the pan. Add mushrooms and stir-fry for 1 min. Add the 3 tbls., of the mushroom soaking liquid, cover, and cook for 3 mins. Add thinly sliced onion and green onions and stir-fry 1 min. Return liver to pan and continue stir-frying until most of the liquid has evaporated. Makes 3 servings. |
| D.) MONGOLIAN GRILL: |
| "Mongolian grill is a wonderful way to entertain in an informal manner. The ingredients and the sauces can be prepared a day ahead; later, your guests can choose and cook their own food. The easiest way to cook it when entertaining, is to use either an electric griddle or electric frying pan." |
| 3 lbs. lamb shoulder chops; 2 lbs. boneless lean beef; 3 lrg. carrots, shredded; 2 lrg. onions, thinly sliced; 3/4 lbs. bean sprouts, washed and drained; 2 green peppers, seeded and cut in 1/4" wide strips; 3 cups shredded cabbage; salad oil: |
| Ingredients and directions for the various seasoning sauces: |
| I. HOT CHILI SAUCE: |
| Mix 1 tsp., chili oil with 3/4 cup soy sauce. |
| II. GARLIC SAUCE: |
| Mince 3 cloves of garlic and mix with 1 tsp. of salt to make a smooth paste. Stir in 1/3 cup of white vinegar and 2 tbls. water un- til well blended. |
| III. LEMON-GINGER SAUCE: |
| Grate 1 tsp. of zest from 2 lrg. lemons, set aside. Cut off all the white membrane from the lemons, then thinly slice and remove seeds. Thinly slice a 1" piece of peeled fresh ginger and place in a blender with lemon slices, the grated zest, and 1/4 cup of water. Puree until smooth. |
| DIRECTIONS FOR COOKING AND PREPARING THE MEATS |
| 1.) Trim excess fat from meat; cut meat from the bone. Slice meat across the grain into strips 1/4" thick and 2 - 3" long. Place meats, vegetables, and sauces in separate bowls. 2.) At serving time, pre-heat electric griddle to 350 degrees. For each serving, have guests select about 1 cup of mixed vegetables, douse them with 1 or 2 tsps, of each seasoning sauce, then select several slices of meat. Brush griddle with about 1 tsp. oil. 3.) Put meats on the griddle and cook, turning, until lightly browned ( about 1 min. ); add vegetables and seasonings. Continue cooking, stirring meat and vegetables until vegetables are just tender (about 1 min.). Serve with steamed or fried rice. May also be rolled in a lettuce leaf. |