Web Cowgirl 衛 思 維 (webcowgirl) wrote,
Web Cowgirl 衛 思 維
webcowgirl

Imperialist running dog recipes

There's an article in the New York Times today about a new Chinese food cookbook that's got me drooling. It says the author's previous book (“Land of Plenty”) "created a sensation in food-writing circles for its vividly revealing look into the cuisine of Sichuan province." Yum. I must have it. In the meanwhile, here's the accompanying recipe for Hunan beef with Cumin

1 tablespoon Shaoxing wine or good medium-dry sherry
1/2 teaspoon salt
1 teaspoon light soy sauce
1 teaspoon dark soy sauce
1 tablespoon potato starch
12 ounces boneless short rib or other beef steak
1 3/4 cups peanut oil
2 teaspoons minced ginger
1 tablespoon finely chopped garlic
2 fresh red chilies, seeded and finely chopped
2 to 4 teaspoons dried chili flakes
2 teaspoons ground cumin
Salt
2 scallions, green parts only, finely sliced
1 teaspoon sesame oil.

1. In a bowl, mix the wine, salt, soy sauces, flour and one tablespoon water. Cut the beef across the grain into thin slices and add to marinade.

2. In a wok, heat peanut oil to about 275 degrees. Add beef and stir gently for two to three minutes, then remove from oil with a slotted spoon and drain well.

3. Pour off all but 3 tablespoons of oil in wok. Over a high flame, add the ginger, garlic, fresh chilies, chili flakes and cumin and stir-fry briefly, until they are fragrant. Return beef to the wok and stir well, seasoning with salt to taste.

4. When beef is sizzling and fragrant,add scallion greens and toss briefly. Remove from heat and stir in sesame oil.

Yield: 2 to 4 servings.

There's also one for Fried Cucumber With Purple Perilla, yum:
Time: 15 minutes

1 cucumber
3 tablespoons peanut oil or lard
1 fresh red chili, seeded and finely chopped
2 teaspoons finely chopped garlic
1 1/2 teaspoons light soy sauce
1 teaspoon clear rice vinegar
6 to 8 leaves of purple perilla, shiso or Thai basil, finely chopped
1 teaspoon sesame oil.

1. Cut cucumber in half lengthwise. Holding knife at an angle, slice each half into 1/4-inch-thick semicircles.

2. Heat a flat-bottomed wok or large skillet over a high flame until it smokes, then add oil or lard. Add cucumber, stir and spread slices out so they cover as much of surface of wok as possible. Turn them gingerly from time to time until they brown slightly on both sides.

3. Add chili and garlic and stir fry until fragrant. Add soy sauce and vinegar and mix well. Add perilla and stir. Remove from heat and stir in sesame oil.

Yield: 2 servings.
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