Unicorn (Unicorn@Indenial.com)
Thu, 04 Mar 1999 11:17:08 -0500
We have reader Maria Grimsley to blame, I mean thank, for today's food
funny:
Q: What do skeletons say before dining?
A: "Bone" Appetit.
Unlike many Chinese dishes, this Szechwanese classic can be made ahead
of time and kept warm, or even frozen and reheated just prior to
serving. You can dilute the sauce and serve this as a soup without
the noodles, but then you would waste a perfectly good excuse to eat
noodles. I would never do that.
Red Cooked Beef with Noodles
1+1/2 lbs (700 g) stew beef,
cut into 1 inch (3 cm) cubes
3 inch (8 cm) piece fresh ginger root,
peeled and finely chopped
8 cloves garlic, peeled and flattened with the
side of a cleaver or knife, but NOT chopped
3 scallions (spring onions) white and green parts,
cut into 2 inch (5 cm) lengths
1/2 cup (125 ml) peanut oil
1 tsp (5 ml) hot red pepper flakes, or to taste
1 tsp (5 ml) Szechwan peppercorns*
1 tsp (5 ml) sugar
3 Tbs (45 ml) soy sauce
1/2 lb (250 g) Chinese noodles or fettuccine,
cooked according to package directions
2 scallions (spring onions) white and green parts,
cut into very thin slices
* Available in finer supermarkets and
Asian specialty shops
In a mixing bowl combine the beef, ginger, garlic, the 3 scallions,
hot pepper flakes, and Szechwan peppercorns. Heat the oil in a wok or
large, heavy skillet until the surface of the oil shimmers and a few
small wisps of smoke appear. Add the meat and seasonings and stir fry
over maximum heat for 1 to 2 minutes. Add the sugar and soy sauce and
continue stir frying for 2 more minutes. Pour in enough water to
cover the meat and reduce the heat to low. Cook covered for 1+1/2 to
2 hours, until the meat is very tender. To serve, place a portion of
noodles in the bottom of a soup bowl and ladle the beef on top of the
noodles, making sure everyone gets a generous helping of the sauce,
and sprinkle with the sliced scallions. Serves 4 to 6.
This archive was generated by hypermail 2.0b3 on Fri Mar 05 1999 - 09:00:02 EST