- 10 1/2 (300g) boneless veal or beef sirloin
- 5 eggs
- 1/4 tsp. salt
- 1/8 tsp. pepper
- 1/4 tsp.scalllions, chopped
- 1/4 tsp ginger, chopped
- 2 tsp. meat broth seasoned with salt, sugar, sesame oil and pepper to taste
- 1/2 tsp.cornstarch (corn flour) dissolved in 1/2 tsp. water
- 2 cups (500ml) vegetable oil for deep frying; uses about 3 1/2 oz (100ml)
Directions:
- Wash the beef and cut into 1 inch (3mm) chunks.
- Beat the eggs and mix in the salt MSG (optional), pepper and scallions.
- Heat the oil in a wok. Deep-fry the beef over a low fire until cooked.
- Remove and drain well.
- Pour the oil out of the wok, leaving only enough to cover the bottom, about 3 tbgsp.
- Heat until the oil surface ripples.
- Add the beef,ginger, and broth, Bring to a boil. Stir the cornstarch-water mixture and add.
- Stirring to make a thin gravy.
- Sprinkle with the sesame oil.
- Add the eggs and cook, stirring, until they are scrambled but still soft.
- Remove and serve.
Ingredients:
- 17 oz (500g) beef filet
- 1/2 cup (120 ml) whole sesame seeds
- 5 tsp. salt, or to taste
- 2 cups (500ml) vegetable oil for deep-frying
- 2 eggs
- 1 piece of scallion
- 2 tsp. chili (chili) oil
- 1/2 cup(120ml) flour
- 1/2 tsp. MSG (optional)
Directions:
- Wash the beef and cut into 1/4 inch (5mm) slices .
- Mix with the salt and MSG (optional) and set aside.
- Beat the eggs.
- Dip the beef slices in the flour and then into the egg.
- Coat with the sesame seeds, pressing them into the beef with your palm or a rolling pin.
- Heat the oil in a wok to about 350oF (170oC), or until a small piece of Green chilli or ginger sizzles and moves around rapidly when tossed into the oil.
- Add the beef and deep-fry for 2 minutes.
- Turn and continue to fry for another minute, or until the coating turns golden.
- Remove and drain.
- Serve with a small dish of the chili oil as a dip.
Ingredients: - 1 pound pork or beef (don't use pork chops as they are too dry)
- 2 small bunches bok choy (can substitute broccoli if desired)
- 1/2 cup bamboo shoots, rinsed
- 1/2 pound fresh mushrooms, washed and patted dry with a paper towel
- 1/2 cup water chestnuts (fresh if possible)
- 1 large green pepper
- 2 stalks celery
- 1 onion
- 1/2 pound snow peas (optional)
Seasoning for Pork:
- 1 teaspoon soy sauce
- 1 - 2 teaspoons oyster sauce
- 1 teaspoon salt
- Pepper to taste
- 1 piece (under 1 teaspoon) cornstarch (corn flour)
Sauce:
- 4 tablespoons water
- 1 teaspoon oyster sauce
- 3/4 to 1 teaspoon cornstarch (corn flour)
- Oil for stir frying
Directions:
- Cut the pork into thin strips.
- Add seasonings to pork, adding the cornstarch last.
- Marinate the pork for 10 - 15 minutes.
- While pork is marinating, prepare vegetables and sauce.
For sauce:
- Mix the sauce ingredients and set aside.
For vegetables:
- Cut bamboo shoots into thin strips.
- Slice the mushrooms and water chestnuts.
- Cut the green pepper in half, remove the seeds and slice diagonally.
- For the bok choy, separate each stalk and leaves.
- Cut the stalk diagonally and cut the leaves across.
- Cut the celery diagonally.
- Cut the onion in half, peel, and slice thinly.
- Place the vegetables on a large tray, being careful to keep each group separate (include the bok choy stalks and leaves), and set aside.
- Heat wok and add oil.
- When oil is ready, add the pork. Stir-fry pork until redness is gone.
- Remove and set aside.
- Reheat wok and add more oil.
- When oil is ready, stir-fry each of the vegetables.
- The order doesn't matter, but you can stir-fry the onions and celery together, (if desired you can cook these with the pork), and the green pepper and snow peas together.
- When cooking the bok choy, add the stalk first.
- Add salt to taste as desired while stir-frying each group of vegetables.
- Add water and cover wok while cooking bok choy, as it doesn't contain much moisture.
- Reheat wok and add oil.
- Give the sauce a quick re-stir.
- Add and combine all the cooked ingredients in the wok.
- Make a "well" in the center and gradually add the sauce, stirring to thicken.
- Once it has boiled, remove the chop suey from the stove.
- Serve hot.
Ingredients:
- 2 pounds stewing beef (we also recommend chuck roast or short ribs)
- 2 tablespoons vegetable oil
- 3 large onions
- 2 (8 ounce) cans tomato sauce (or 1 (6 ounce) can tomato paste)
- 6 medium potatoes, cut to the size of small stones
- 2 large carrots, cut to the size of bottle corks
- 5 cloves garlic1 tablespoon plus
- 1 teaspoon salt
Thickener:
- 4 tablespoons flourpinch of sugar
- 1 tablespoon soy sauce
- 1 cup water
Directions:
- Finely mince the garlic and half of one of the onions.
- Heat the cooking oil in a large pot.
- Add the garlic and onions and brown.
- Add the beef and salt and sautee until beef is thoroughly browned.
- Add tomato sauce and enough water to cover the beef.
- Bring to a boil, then turn the heat down and simmer covered, until meat is tender - a half an hour longer (longer for short ribs).
- Meanwhile, cut the remaining onions into wedges (six to an onion).
- Add the potatoes to the pot and again bring to a boil.
- Replace the lid and simmer another half hour.
- Add carrots and cook 15 minutes; add the onions; simmer another 15 minutes.
- Mix the thickener ingredients in a small bowl.
- Make sure to get all the lumps out.
- Bring the stew back up to a boil.
- Add thickener, stirring constantly until well combined.
- Simmer another 10 minutes.
- Serve on plates over steaming hot white rice.
Ingredients:
- 9 oz (250g) lean boneless beef
- 5 tsp. sweet fermented glutinous rice wine (or rice wine)
- 3 oz (100g) asparagus lettuce (substitute asparagus)
- 4 1/2 oz (125ml) vegetable oil
- 5 dried hot red chili (chilli) peppers
- 20 whole Sichuan Peppercorns
- 1/2 tsp. salt, or to taste
- 3 oz (100g) scallions chopped into 2 inches long sections
- 2 tbsp cornstarch (corn flour) dissolved in 2 tbsp water
- 2 cups (500ml) beef stock
- 5 tsp. hot and salted fermented soybean paste
- 1 tsp. chili (chilli) oil
Directions:
- Wash the beef and cut into slices 2 inches long by 1 inch wide and 1/8 inch thick(5 cm by 25mm by 4mm).
- Slice the asparagus.
- Seed and chop the chili peppers.
- Place beef in a bowl and add the salt , cornstarch-water mixture,soy sauce, soy bean paste (chopped ) and rice wine.
- Mix well.
- Heat the oil in a wok over low heat to about 230oF (110oC), or until bubbles appear around a small piece of scallion or ginger tossed into the oil .
- Add the chopped chili pepper and deep-fry until purplish-red.
- Add the peppercorns, scallions, and asparagus, and stir-fry for 1 minute.
- Add the stock and bring to a boil.
- Add the beef, stirring with a wok scoop to keep them separate.
- Boil the beef until it turns shiny.
- Remove, sprinkle with the chili oil , and serve.
Ingredients:
- 1 3/4 lb. (750g) lean boneless beef sirloin
- 5 tsp.rice wine
- 3 tbsp scallions, chopped in sections
- 3 cloves star anise
- 1 tsp.ginger, sliced
- 1 tbsp cornstarch, dissolved in 1 tbsp water
- 4 tbsp (60ml ) soy sauce
- 5 tsp. sesame oil
- 1 tsp. salt, or to taste
Directions:
- Soak the beef in cool water for 15 minutes.
- Wash off any blood.
- Cook in boiling water to cover 10 minutes.
- Remove, rinse and drain.
- Place in a pot with 4 cups(1 litre water, half the scallions, and 1/4 tsp. of the sliced ginger.
- Bring to a boil over high heat and skim off the foam.
- Cover tightly and reduce the heat to a low simmer.
- Cook for 2 to 3 hours, replenishing the water if needed.
- When the beef is fork-tender, drain, reserving the cooking liquid.
- Let the meat cool enough to be handled, then trim the edges, discarding any fat and membranes. Cut across the grain into slices 3 inches long by 1 inch wide and 1/4 inch thick (8 cm by 3 cm by 5cm).
- Stack in a heat-proof bowl , and add 2 tbsp of the soy sauce, salt, rice wine, the rest of the scallions and ginger, the star anise, and the reserved cooking liquid.
- Place the bowl in a steamer and steam for 20minutes.
- Place the beef in a serving dish and pour the stock into a wok.
- Heat the stock and add the remaining 2 tbsp of soy sauce.
- When it comes to a boil, stir the cornstarch-water mixture and add.
- Cook , stirring, until thickened, and sprinkle with sesame oil.
- Pour the sauce over the beef and serve.
