John Myers
Ingredients for 2 servings:
- 500 ml beef broth (see my recipe)
- 1 tbsp sesame oil, dark
- 6 shiitake mushroom(s), dried
- 30 g cauliflower florets
- 20 g cauliflower leaves
- 30 g carrot(s)
- 30 g sugar snap peas
- 2 tbsp sunflower oil
- 2 tbsp light fish sauce (kecap ikan “King Lobster”)
- n. B. Soy sauce, sweet
- e.g. Hoisin sauce
- e.g. cayenne pepper
- 2 pinches of white sesame
- 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
Prepare the beef broth according to the recipe above. Use the seasoned beef for another purpose or freeze it in portions. Heat 200 ml of the beef broth and add the shiitake mushrooms. Remove from the heat and let it sit for 30 minutes. Cut the caps into thirds, discarding any tough or hard stems. Wash the cauliflower and remove any wilted leaves. Cut out the cauliflower florets and leaves and chop into bite-sized pieces. 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. Heat a wok, add the sunflower oil, and bring to a boil. Stir-fry the vegetables for about 3 minutes. Add the sesame oil, stir briefly, and add the mushrooms. Stir-fry for one minute. Deglaze with the remaining beef broth and bring to a boil briefly. 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
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