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- Take the tomatoes out of the Wok.
- Heat the remaining 3 tablespoons of the oil,
then add the beef, cooking for 3 or 4 minutes.
- Return the tomatoes and add the spring onions
to the beef.
- Stir gently until the tomatoes are hot and the
dish is well mixed.
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BEEF WITH SNOW PEAS
1 pound sirloin tip, sliced
2 tablespoons soy sauce
1 tablespoon rice wine or sherry
2 teaspoons cornstarch
1/2 teaspoon sugar
3 tablespoons cooking oil
1/4 cup fresh snow peas (frozen will do, thaw
partially)
6 water chestnuts, sliced
1/4 teaspoon salt
3 tablespoons water
1/4 cup bamboo shoots
1/2" ginger root, peeled and sliced
- Combine the beef with the soy sauce, wine,
cornstarch and sugar. Mix well to coat the beef.
- String the snow peas and place in cold water to
crisp for 1/2 hour (allow frozen peas to partially
thaw).
- Heat 1 tablespoon of the oil in the Wok, add
the snow peas and water chestnuts and stir-fry
them for 2 minutes, sprinkle them with the salt
and 2 tablespoons of the water.
- Add the bamboo shoots and stir-fry for 1
minute. Sprinkle with 1 tablespoon of the water.
- Remove the vegetables and liquid from the
Wok.
- Add 2 tablespoons of oil to the Wok and stir-fry
the ginger until lightly browned.
- Add the beef and stir-fry until cooked (about 4
minutes).
- Return the vegetables and liquid, mix and allow
to reheat. Serves 4 or 5.
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CHINESE LAMB
2 pounds of lamb, trimmed of fat and cut in cubes
11/2 cups of bamboo shoots
2 tablespoons cornstarch
1/2 cup cooking oil
6 cloves garlic
2 tablespoons oyster sauce
1 tablespoon soy sauce
1/2 teaspoon sugar
3/4 teaspoon salt
3/4 cup small mushrooms
- Coat the lamb thoroughly with the cornstarch.
- Brown the lamb in the Wok with the cooking oil.
(Reserve 1 tablespoon of the oil).
- Empty the oil and lamb from the Wok, set meat
aside to drain.
- Place the reserved oil in the Wok and heat.
- Stir-fry the garlic, then add all remaining
ingredients, except the mushrooms, and return
the lamb to the Wok.
- Add just enough water to cover the meat.
- Cover the Wok.
- Simmer for 11/4 to 11/2 hours.
- Add mushrooms and allow them to heat
through.
- Serve.
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PORK STIR-FRY
1 pound boneless pork loin, cut into fine strips
4 tablespoons cooking oil
1 tablespoon light soy sauce
1/4 teaspoon sugar
2 tablespoons cornstarch
1/2 teaspoon salt
2 tablespoons water
2 green peppers, cut into fine strips
1 clove garlic, minced
- Coat the pork with the soy sauce, sugar and
cornstarch.
- Place 2 tablespoons of the oil in the Wok and
stir-fry the peppers, with the salt and water, for
2 minutes.
- Remove peppers and liquid from Wok.
(Reserve the liquid.)
- Heat 2 tablespoons of oil in the Wok and stir-fry
the garlic.
- Add the pork and stir-fry until cooked.
- Return the pepper and liquid to the Wok.
- Stir well and allow to reheat.
- Serve.
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IVORY - JADE SHRIMP
1 pound raw shrimp (shelled and deveined)
2 tablespoons sherry or mirin (rice wine)
4 tablespoons cooking oil
1 cup sliced, drained bamboo shoots
1 tablespoon soy sauce
Pinch of sugar
Salt and pepper to taste
4 scallions, split lengthwise
- Marinate the shrimp in the sherry or mirin for 5
minutes.
- Heat cooking oil in the Wok to setting 4. Stir-fry
shrimp for 2 minutes. Push shrimp up side of
Wok, place bamboo shoots in Wok and cook
for 3 minutes.
- Reduce heat to setting 2 and add soy sauce,
sugar, salt and pepper.
- Mix all ingredients and heat thorougly.
- Arrange on serving dish, using the scallions as
decoration. Serves 4.
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