Pepper Steak

[Guest guest]

Fermented black beans--how can something that looks like a rat turd taste

so good? I used drained and pressed firm Chinese tofu.

 

Laura

 

* Exported from MasterCook Mac *

 

Pepper " Steak "

 

Recipe By : From the Earth Chinese Vegetarian Cooking, E. Yin-Fei Lo

Serving Size : 4 Preparation Time :0:30

Categories : Asian

 

Amount Measure Ingredient -- Preparation Method

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sauce:

2 tsps soy sauce -- dark

2 tsps sherry -- or Shao-Hsing wine

1 tbsp oyster sauce

1 tsp sesame oil

1 1/4 tsps sugar

1 tbsp cornstarch

1 pinch white pepper

1/2 c vegetable stock

to complete the dish:

2 tbsps fermented black beans -- washed

2 cloves garlic

3 tbsps peanut oil

1 tbsp fresh ginger -- shredded

3 lg green peppers -- cut in 1/4 " slices

6 ea soybean cakes, cut in 1/8 " slices

 

Combine the sauce ingredients in a bowl. Reserve.

 

Mash together the black beans and garlic with the heel of a Chinese cleaver

handle, to make a paste. Reserve.

 

Heat a wok over high heat for 30 seconds. Add 1 tablespoon of peanut oil and

coat the wok with a spatula. When a wisp of white smoke appears, add ginger and

stir for 5 seconds. Add the green peppers and mix well. The liquid in the

peppers should be released with the heat to create steam, which will cook them.

However, if the preparation is too dry, add a tablespoon of vegetable stock.

Cook until the peppers are bright green, about 1 minute. Turn off the heat.

Transfer to a dish and reserve. Wipe the wok and spatula with paper towels.

 

Heat the wok over high heat for 20 seconds. Add the remaining 2 tablespoons

peanut oil and coat the wok. When a wisp of white smoke appears, add the black

bean paste. Break it up with a spatula until the aroma is released. Add the bean

cake slices and stir-fry until they are well coated. Add the reserved peppers

and mix together until very hot. Make a well in the center of the mixture, stir

the sauce, and pour it in. Mix thoroughly. When sauce begins to bubble and turn

brown, turn off the heat. Transfer to a heated dish and serve immediately. I

recommend serving this dish wiht cooked rice because of its strong flavors.

 

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Per serving: 155 Calories; 12g Fat (68% calories from fat); 2g Protein; 11g

Carbohydrate; 0mg Cholesterol; 502mg Sodium