John Myers
Ingredients for 2 servings:
- 500 ml beef broth (see my recipe)
- 1 tbsp sesame oil, dark
- 2 tbsp rice wine (Arak masak)
- 1 tsp cornstarch, e.g. cornstarch or tapioca flour
- 60 g glass noodles, dried
- 20 g cauliflower florets
- 20 g cauliflower leaves
- 20 g pak choi
- 30 g white cabbage
- 40 g carrot(s)
- 30 g sugar snap peas
- 2 tbsp sunflower oil
- 2 tbsp fish sauce, light
- n. B. Soy sauce, sweet
- e.g. cayenne pepper
- 2 pinches of fried onions
- n. B. Peanuts, roasted
- n. B. flowers and leaves
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes
Recipe from Szechuan, China
Make the beef broth according to the recipe above or thaw it. Use the seasoned beef for another purpose or freeze it in portions. Soak the glass noodles in warm water and cut them into lengths of about 5 cm using scissors. Wash all the cabbage and remove any wilted leaves. Cut out the young cauliflower leaves and chop them into bite-sized pieces. Remove the bottom of the cauliflower florets. Wash one carrot, trim both ends, peel, and slice with a corrugated grater. Wash the snow peas, trim both ends, and remove the strings from the edges. Halve longer pieces crosswise, leaving shorter pieces. Mix the tapioca flour with the arak and set aside. Heat a wok, add the sunflower oil, and let it heat through. Stir-fry the vegetables for about 3 minutes. Add the sesame oil, stir briefly, and stir-fry for one minute. Deglaze with the beef broth. Stir in the cornstarch, bring to a boil, and allow to thicken. Season to taste. Divide among serving bowls, garnish, and serve hot. Here’s my recipe for Szechuan beef cooked in vegetables and spices: http://www.chefkoch.de/rezepte/3550301531285876/Szechuan-Rindfleisch-gekocht-in-Gemuese-und-Gewuerzen.html
Facebook Comments