Fermented dark beans lend their personal specific taste and flavor to this recipe, even though chile paste adds added bite. Serves three to 4.
Ingredients:
•3/4 pound beef
•Marinade:
•1 tablespoon soy sauce
•1 tablespoon wine
•1 teaspoon cornstarch
•dash of pepper
•Sauce:
•1 tablespoon soy sauce
•1 tablespoon sugar
•1/4 cup chicken broth
•1 tablespoon chili paste
•1 teaspoon cornstarch dissolved in one tablespoon water
•Other:
•1 tablespoon fermented dark beans (Chinese dried dark beans)
•2 garlic cloves
•2 stalks celery
•1 eco-friendly onion (spring onion, scallion)
•2 big carrots
•1/2 teaspoon sesame oil
•5 tablespoons essential oil for stir-frying, or as needed
Preparation:
Cut the beef into bite-sized chunks. include the marinade ingredients, adding the cornstarch last. Marinate beef for twenty minutes.
While marinating beef, get ready the sauce and vegetables. inside a little bowl, combination the soy sauce, sugar, chicken broth and chile paste. inside a separate little bowl, dissolve the cornstarch while in the water. arranged aside.
Rinse the dark beans and allow sit for a amount of mins to soften. Use a cleaver or knife to chop finely. Mince the garlic and mash using the dark beans.
String the celery and peel the carrots. reduce about the diagonal into slim slices. reduce the eco-friendly onion into thirds.
Heat wok and include a few of tablespoons of oil. When essential oil is ready, include the eco-friendly onion. Stir-fry briefly, then include the carrot and celery. Stir-fry till sensitive and crisp. get rid of veggies from your wok and arranged aside.
Reheat the wok and include three tablespoons of oil. once the essential oil is hot, include the mashed garlic and dark beans. Stir-fry till fragrant. include the marinated beef. Stir-fry till there is no redness while in the beef.
Add the sauce while in the center in the wok. Give the cornstarch/water mixture a fast stir and include while in the center in the wok. stirring swiftly to thicken. once the sauce is boiling include the cooked vegetables. combination well. get rid of from your heat and stir while in the sesame oil. Serve hot.
Ingredients:
•3/4 pound beef
•Marinade:
•1 tablespoon soy sauce
•1 tablespoon wine
•1 teaspoon cornstarch
•dash of pepper
•Sauce:
•1 tablespoon soy sauce
•1 tablespoon sugar
•1/4 cup chicken broth
•1 tablespoon chili paste
•1 teaspoon cornstarch dissolved in one tablespoon water
•Other:
•1 tablespoon fermented dark beans (Chinese dried dark beans)
•2 garlic cloves
•2 stalks celery
•1 eco-friendly onion (spring onion, scallion)
•2 big carrots
•1/2 teaspoon sesame oil
•5 tablespoons essential oil for stir-frying, or as needed
Preparation:
Cut the beef into bite-sized chunks. include the marinade ingredients, adding the cornstarch last. Marinate beef for twenty minutes.
While marinating beef, get ready the sauce and vegetables. inside a little bowl, combination the soy sauce, sugar, chicken broth and chile paste. inside a separate little bowl, dissolve the cornstarch while in the water. arranged aside.
Rinse the dark beans and allow sit for a amount of mins to soften. Use a cleaver or knife to chop finely. Mince the garlic and mash using the dark beans.
String the celery and peel the carrots. reduce about the diagonal into slim slices. reduce the eco-friendly onion into thirds.
Heat wok and include a few of tablespoons of oil. When essential oil is ready, include the eco-friendly onion. Stir-fry briefly, then include the carrot and celery. Stir-fry till sensitive and crisp. get rid of veggies from your wok and arranged aside.
Reheat the wok and include three tablespoons of oil. once the essential oil is hot, include the mashed garlic and dark beans. Stir-fry till fragrant. include the marinated beef. Stir-fry till there is no redness while in the beef.
Add the sauce while in the center in the wok. Give the cornstarch/water mixture a fast stir and include while in the center in the wok. stirring swiftly to thicken. once the sauce is boiling include the cooked vegetables. combination well. get rid of from your heat and stir while in the sesame oil. Serve hot.
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