Yan Kit's Classic Chinese Cookbook by Yan-kit So

Author:Yan-kit So
Language: eng
Format: mobi, epub
ISBN: 9781405316941
Publisher: IB Dave's Library
Published: 1984-01-02T08:00:00+00:00

m e At

147

Stir-fried Chinese

Broccoli with Beef

IngredIents

As is so often the case in Chinese cooking, meat is used here to complement 4 to 6 ounces (115 to 175 grams) beef,

the vegetables. the Chinese broccoli in this dish, with its distinctive flavor, fillet, rump or skirt, steak, trimmed

1 to 11⁄2 pounds (450 to 675 grams)

similar to asparagus, goes especially well with the velvety beef slices. If it Chinese broccoli, trimmed

is not available, use broccoli as a substitute.

4 to 41⁄2 tablespoons peanut or corn oil

4 thin slices fresh ginger root, peeled

1 Cut the beef across the grain into slices about 1 by 11⁄

1

2 inches and 1⁄5 inch (2.5

⁄4 to 1⁄3 teaspoon salt

by 3.5 centimeters and 5 millimeters) thick. Put into a bowl.

1⁄4 to 1⁄3 teaspoon sugar

1 or 2 cloves garlic, peeled and cut

2 Prepare the marinade: Add the salt, sugar, soy sauce, pepper, wine or diagonally into slivers

sherry, potato flour and water to the beef. Stir until well coated. Let marinate 2 scallions, cut into 1-inch

for 15 to 30 minutes. Blend in the oil.

(2.5-centimeter) sections,

white and green parts separated

3 Cut the Chinese broccoli into pieces measuring about 3 or 4 inches 1⁄2 tablespoon Shaohsing wine or

(7.5 or 10 centimeters) long.

medium-dry sherry

For the marinade

4 Prepare the sauce: Mix together the potato flour, water, oyster sauce 1⁄4 to 1⁄3 teaspoon salt

and soy sauce.

1⁄4 to 1⁄3 teaspoon sugar

1 teaspoon thick soy sauce

5 Heat a wok until hot. Add 11⁄2 to 2 tablespoons of the oil and swirl it 3 or 4 turns black pepper mill

around. Add the ginger, stir. Add the Chinese broccoli. Sliding the wok scoop 1 teaspoon Shaohsing wine or

or metal spatula to the bottom of the wok, turn and toss in rapid succession medium-dry sherry

for about 1 minute, adjusting the heat if the broccoli begins to burn. Add the 1⁄2 teaspoon potato flour

1 tablespoon water

salt and sugar. Now add 4 or 5 tablespoons of water, bring to a boil, continue 1 teaspoon peanut or corn oil

to cook, covered, over moderate heat for about 4 or 5 minutes. The broccoli should be tender yet crunchy. Transfer with a perforated spoon to a warm For the sauce

1⁄2 to 3⁄4 teaspoon potato flour

serving plate and keep warm.

3 to 5 tablespoons water

6 Wash and dry the wok. Reheat over high heat until smoke rises. Add the 1 to 11⁄2 tablespoons oyster sauce

1⁄

remaining oil and swirl it around. Add the garlic, then stir in the white scal ions.

2 tablespoon thick soy sauce

Add the beef and turn and toss for about 30 seconds to brown. Splash in the serves 4 with 3 other dishes

wine or sherry around the side of the wok, continuing to stir as it sizzles. Add the well-stirred sauce to the wok. Toss and stir as the sauce thickens. Add the green scallions and remove from the heat.

7 Scoop the beef mixture over the Chinese broccoli. Serve immediately.

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