Chinese Meats Recipes - Beef with Preserved Mustard Plant Recipe

Ingredients

• salt and Ve-Tsin (M.S.G.)

• ginger sherry

• 1 1/2 teaspoons corn-flour

• 2-3 tablespoons rump steak, cut diagonally into thin slices

• 3 tablespoon preserved Chinese mustard plant

• 2-3 thin slices fresh ginger

• 1 clove garlic

• 1 tablespoon black Soya bean

• peanut oil

• 4-5 tablespoons hot chicken stock

• few drops sesame oil

• 1/2 teaspoon soy sauce

• 1 tablespoon water

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Method:

1. Work a tiny pinch salt, Ve-Tsin, few drops ginger sherry and 1/2 teaspoon corn-flour into the meat slices and place ready. Have the mustard plant ready, too. Crush the ginger, garlic and black bean and mix together to a smooth paste.

2. Have enough oil for deep frying gradually heating. Heat 1 tablespoon of oil in a frying-pan, add the ginger, garlic, bean paste and cook for 1/2 minute, stirring.

3. Add the stock, another pinch salt and pinch Ve-Tsin, 1/2 teaspoon ginger sherry, sesame oil and soy sauce and heat through. Add the mustard plant and cook for 2-3 minutes.

4. The deep oil, by this time, should have reached a temperature of 375°F. or 190°C. - that is, when a dried slice of raw potato rises to the surface in a few seconds when dropped into it.

5. Add the meat and cook for 3 minutes. Blend 1 teaspoon corn-flour with the water, stir it into the vegetable mixture and cook for 1 1/2 minutes. Add the drained meat. At once turn the mixture into a heated serving dish.

Note: Cut 2 oz. fresh ginger into thin strips. Turn the strips into a bottle and cover with half a bottle warm brown sherry. Leave to infuse, strain and use as directed.