MMMMM----- Recipe via Meal-Master (tm) v8.01
       Title: Northern Beef
  Categories: Chinese, Beef, Ceideburg 2
       Yield: 1 servings
       1 lb Beef (flank, rump,
            -sirloin), sliced 1/2 by 2
            -by 3 inch strips
       2 c  Chinese chard (bok choy),
            -cut in 1 1/2 inch squares
       1 sm Onion, halved and cut into
            -1 1/2 inch squares
       1    Clove garlic, minced
            A few gratings of ginger
       2 tb Oil for frying
     1/2 tb Honey
       1 tb Sherry wine
       1 tb Soy sauce
       1 tb Soy beans with chili
            -condiment *
     1/2 c  Water
     1/2 tb Cornstarch
         ds MSG (optional)
         ds 5-spices (optional)
         ds Salt
   *(or if unavailable, substitute 5 or 6 drops Tabasco sauce)
   Been returning to my culinary “roots” so to speak.  I pulled out a
   couple of great little cookbooks that I got years ago when I was
   first getting into Oriental cooking.  These are those little recipe
   card like books with spiral bindings that you see here and there in
   Asian markets and the like. I'd forgotten how good these recipes are
   since collecting larger and flashier cookbooks, but these are some of
   the recipes that convinced me that I really did want to become
   proficient at Chinese cooking. They are simple, authentic and *very*
   This first one calls for beef, but the other night I substituted pork
   for the beef and the result was excellent.  The finished dish is
   rich, as hot as you like it and slightly sweet.  The only “exotic”
   ingredient is the “soy beans with chili condiment” and it’s not too
   exotic these days. (Sorry, Jeff++no dried duck webs here!) Any market
   with a good Oriental section should have it.  The stuff I use is put
   out in 8 oz. bottles by Lan Chi and is called “Chilli Paste with Soy
   Bean”. It’s quite hot and has a wonderful, slightly “smoky” flavor.
   (I'm copying these recipes out verbatim to capture the flavor of the
   This blend of flavors will remind you of hot dishes from other parts
   of the world.  This chili flavor combine [sic] is entirely different
   from the chili used in Mexican dishes, for instance
   1.  Mix gravy ingredients in a small bowl.  Set aside.
   2.  Heat wok on high heat.  Add 1 tablespoon oil.  Slosh around. Add
   vegetables and stir-fry until half done about 2 minutes.  Remove to
   3.  Clean wok.  Reheat over high heat.  Add 1 tablespoon oil.  Slosh
   around.  Add beef, garlic and ginger.  Toss-fry for about 3 minutes
   and when meat is pinkish add gravy ingredients.  Stir-fry another
   minute or so until thickened.  Add precooked vegetables.  Toss-fry
   another minute to blend and heat through.
   From “Quick and Easy Gourmet Wok Cooking” by Kay Shimizu.
   Shufunotomo Co. Ltd., Tokyo.  1973.  Distributed in the U.S. by Japan
   Publications Trading Co.  1255 Howard St., S.F., Ca.  94103.  ISBN
   Posted by Stephen Ceideberg; July 11 1991.