| 1 | Notes: thanks to reader alice ho, here"s a ginger beef recipe that"s stir fried not deep fried. |
| 2 | If you partially freeze the beef, it can be cut into thin shreds making it quick work in a wok or wide skillet. |
| 3 | Marinating the meat and cooking it, still partially frozen, keeps more of the meat juices in the meat and out of the sauce. |
| 4 | For dessert, a tropical mixture of lichees, mandarins and grapes would be refreshing. |
| 5 | If you thought soy sauce was soy sauce, alice ho offers these tips : "black and light soy sauces are distinguishable. |
| 6 | If you shake the light sauce, the bottle is transparent. |
| 7 | This is easier than deciphering the chinese characters on the bottles." ho says the baking powder in this recipe acts as a meat tenderizer. |
| 8 | Directions: cut beef into shreds, while partially frozen. |
| 9 | Use a sharp cleaver or chef"s knife. |
| 10 | Prepare onion, pepper, ginger and garlic; set aside. |
| 11 | Pour marinade ingredients (mixed together) over beef and let stand for 30 minutes (longer if you wish). |
| 12 | Heat wok or wide skillet; add 2 tb vegetable oil. |
| 13 | Fry onion and pepper in hot oil, stirring constantly. |
| 14 | Add salt and pepper to taste, and cook for a minute. |
| 15 | Vegetables should be crisp and glistening. |
| 16 | Remove from pan. |
| 17 | Add another 2 tb oil to the pan; heat and add garlic and ginger. |
| 18 | Add beef, stirring quickly to separate strips that cling together. |
| 19 | Add ?cup hot water; stir and cook for about a minute. |
| 20 | Return cooked vegetables to wok and blend quickly. |
| 21 | Season to taste, as you wish, or add 1 tb oyster sauce to enhance the flavor. |
| 22 | Serve over hot steaming rice. |
| 23 | Serves Offer a second stir-fry dish to round out the meal. |
| 24 | Calgary herald, food section, 82.01.29 |
