*  Exported from  MasterCook  *
 
                  SZECHWAN BEEF WITH TANGERINE PEEL SAUCE
 
 Recipe By     : Vogue, Nov 1993
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Main Dish                        Beef
                 Chinese
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         Vogue Nov'93
  350                    beef rump -- trimmed TANGERIN
 
 dried tangerine peel* 1 tablespoon water MARINADE: 1/4 teaspoon salt 2.1/2
teaspoons cornflour 50ml water 2 tablespoons peanut oil SAUCE: 1.1/2 tablespoons
peanut oil 1 teaspoon Szechwan peppercorns 6 shallots, trimmed and cut in 2cm
lengths 2 cloves garlic, peeled and chopped very finely 50g finely grated fresh
ginger 700ml chicken stock 3.1/2 teaspoons hot bean paste 1/2 tablespoon oyster
sauce 1 teaspoon rice vinegar 20g yellow rock sugar SNOW PEA SHOOTS: 1.1/2
tablespoons peanut oil 200g snow pea shoots the ginger juice extracted from
squeezing 50g fresh ginger wrapped in a piece of muslin 1 tablespoon Shaohsing
yellow rice wine 60ml chicken stock 1/3 teaspoon salt TO COOK THE BEEF: 400ml
peanut oil TO FINISH THE DISH: 12 shallots (white part only) cut into 2.5cm
length 10 bamboo shoots, sliced 1 clove peeled garlic, chopped finely 1 teaspoon
cornflour mixed with 2 teaspoons water prepared tangerine peel paste 1 tablespoon
Shaohsing yellow rice wine 
   To prepare the tangerine peel: cover peel with water and soak for 6 hours.
 Remove the peel, place in a heat-proof vessel with the 1 tablespoon of water and
 steam for about 4 to 5 hours. Puree the steamed peel in a food processor until a
 paste and set aside. To prepare the beef: slice the beef across the grain into
 thin 5cm long slices. Combine salt, cornflour, water and oil then toss the beef
 in the mixture and set aside for 30 mins. To make the sauce: heat the oil in a
 wok and fry the peppercorns over moderate heat until they turn black. Add the
 shallots, garlic and ginger and fry for about 3 mins.	Add the stock, cover the
 wok and cook until 200ml of liquid remains.  Strain the liquid through a fine
 sieve and return to the wok.
 Stir in the hot bean paste, oyster sauce, vinegar and sugar. Cook until the sugar
has dissolved.	Set aside in a bowl. To cook the snow pea shoots: clean the wok,
add the oil and stir-fry the snow pea shoots for about 15 seconds.  Add the
ginger juice, rice wine, stock and salt and cook for a further 30 to 45 seconds.
 Remove the snow peas, drain thoroughly and arrange around the edge of the serving
plate. To cook the beef: wipe the wok clean again and add 400ml of oil.
 Place over moderate heat until the oil reaches about 180oC, then add the beef
slices and cook, stirring quickly until the beef browns slightly, about 20
seconds. Remove the beef and set aside to drain. To finish the dish: drain away
the oil leaving about 1 tablespoon in the wok. Add the shallots, bamboo shoots
and garlic and saute for 10 seconds. Pour in the reserved sauce and bring to the
boil. Return the beef to the wok and stir in the cornflour mixture to thicken.
Add the tangerine peel paste, the rice wine =============== Reply 48 of Note	2
================= 
  Board:      FOOD BB Topic: FOOD SOFTWARE Subject:
 Z-MM-MISC 
  To:     ASXV66A    JAMES KILGORE         Date:
 08/16 From: ASXV66A JAMES KILGORE         Time:
 1:01 PM
 
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