Shredded Beef with Sesame Seeds

Serves 4

Ingredients:

1/2 lb. steak
1 egg white
salt, to taste
2 tsp. cornstarch
2/3 c. peanut or vegetable oil
1 tbsp. sesame seeds

Sauce:

1 tsp. soy sauce
1 tsp. cider vinegar
1/2 tsp. sesame oil
1 tsp. sugar
2 tsp. Sherry
1 scallion, chopped
Directions:
Cut steak into thin strips "shreds" that are about 3" long.
Whisk together egg white, salt, and cornstarch.
dd beef, toss, and refrigerate for 20 mins.
Heat oil in a wok, until it is moderately hot.
Add the beef mixture, and stir-fry until beef is white. Immediately, drain beef, and set aside.
Wipe out wok and add 1 tbsp. of oil. Reheat wok until hot.
Add sesame seeds, and stir-fry until slightly brown.
Add the sauce ingredients, and bring to a boil.
Return the cooked beef to the pan, and stir-fry for 2 mins., coating the pieces thoroughly.

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Stewed Beef w/ Chinese Cabbage

Stewed Beef w/ Chinese Cabbage

Serves 4

Ingredients:

1 lb. beef brisket
6 c. boiling water
1 tbsp. rice wine or dry sherry
3 slices fresh ginger root, about one inch in diameter
1 lb. Chinese cabbage
2 tbsp. vegetable oil
1 1/2 tsp. salt
1/4 c. beef broth
Directions:

Use a cleaver to cut beef into thin slices.
Place in a large heavy pot. Pour 3 cups boiling water over beef slices; drain well.
Add 3 more cups boiling water to beef and bring to a boil over low heat. Add wine and ginger root. Cover and cook 2 hours over low heat.
Chop cabbage into 2 inch square pieces. Add chopped cabbage, oil, salt and beef broth to beef. Cook 30 minutes longer. Serve hot in a large bowl.

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Cashew Chicken

3 Chicken breasts, boned and skinned

1/2 lb. Chinese pea pods

1/2 lb. Mushrooms

4 Green onions

2 cups Bamboo shoots, drained

1 cup Chicken broth

1/4 cup Soy sauce

2 tb Corn starch

1/2 ts Sugar

1/2 ts Salt

4 tb Salad oil

1 pack Cashew nuts (about 4-oz)


Slice breasts horizontally into very thin slices and cut into inch squares.

Place on tray.

Prepare vegetables, removing ends and strings from pea pods,
slicing mushrooms, green part of onions, and the bamboo shoots. Add to tray.

Mix soy sauce, cornstarch, sugar, and salt.

Heat 1 tbls of oil in skillet over moderate heat, add all the nuts, and cook 1 min shaking the pan,
toasting the nuts lightly.

Remove and reserve.

Pour remaining oil in pan, fry chicken quickly, turning often until it looks opaque.

Lower heat to low.

Add pea pods, mushrooms, and broth.

Cover and cook slowly for 2 mins.

Remove cover, add soy sauce mixture, bamboo shoots, and cook until thickened,
stirring constantly.

Simmer uncovered a bit more and add green onions and nuts and serve immediately.

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