|
Ingredients:
3 1/2 oz (100g) young bamboo shoots, fresh or
canned
1/2 oz (15g) rock sugar (or substitute)
2 1/4 lb. (1 kg ) lean boneless beef
4 tbsp (60 ml)
vegetable oil
2 tsp.
ginger, sliced
2 tbsp. salted fermented soybean
2 tsp.
scallions, chopped
2 tsp. salt
10 whole Sichuan peppercorns
3 1/2 tbsp
rice wine
1 star anise
Directions:
1. Soak the
bamboo shoots in cold water and cut into small
pieces. Blanch quickly in boiling water,
drain, and rinse in cold water. Set aside.
2. Cut the beef into 1 inch (3 cm ) chunks and
place in a pot with cold water to cover. Bring
to a boil and skim off the foam. Then add the
ginger, scallion, peppercorns, and star anise.
Bring back to a boil and add the sugar. Stir
until it dissolves. Turn the heat to low and
simmer.
3. While the beef is cooking heat the oil
until the surface ripples. Add the soybean
paste and stir-fry until it turns slightly
red. Add to the beef. When the beef has cooked
for about one hour, add the salt, rice wine
and the bamboo shoots. Stew the beef another
hour until it is very tender, and serve.
More delicious Chinese recipes are available in Nicholas Zhou's cookbook
"Real & Healthy
Chinese Cooking". |
