Text 17441, 90 rader
Skriven 2011-11-05 18:40:00 av DAVE DRUM (1:261/1381)
     Kommentar till en text av NANCY BACKUS
Ärende: AUTHENTIC
=================
-=> Nancy Backus wrote to Dave Drum <=-

 DD> If you've had Colman's mixed with water or a little flat beer or white
 DD> wine you've had (near enough) Chinese restaurant mustard. I use it on
 DD> egg/spring rolls, sweet & sour chicken - in place of the sickeningly
 DD> sweet red goo they call "sweet & sour sauce". Also on rumaki, thinned
 DD> a bit in place of soy sauce with shrimp cashew nuts, etc. I usually
 DD> have to ask for it at sit-down Oriental restaurants. At buffet style
 DD> places it is on the buffet along with various salad dressings, the
 DD> bog-nasty sweet & sour sauce, tartar sauce (American-style) for fried
 DD> fish, and red cocktail sauce for shrimp and clams.

 NB> One little sit-down Chinese place here serves it along with the duck
 NB> sauce for the hard noodles... once in a while I have to ask for it
 NB> (along with chopsticks), but usually it just comes with... ;)  The
 NB> chicken pieces for sweet&sour do indeed go well with the mustard... I
 NB> do that all the time, too.  :)

Golden Dragon serves it (and sweet & sour) automatically with the rumaki. Most
sit-down places it is available on request. Today I had Tangerine Beef at Tai
Pan - and with that or with their Kung Pao Chicken I don't need extra zip.
There are always plenty of stir-fried whole chilies.  Bv)=

In fact I think the staff has the kitchen increase the chilies every time I
order one of those as I have noticed that they watch and comment to each other
when I pop a whole chile into my mouth and chew it up. It seems that the amount
of chilies has been increasing lately.   Bv)=

Not that I mind.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Tangerine Beef
 Categories: Oriental, Beef, Citrus, Chilies, Vegetables
      Yield: 4 servings

      3    Tangerines
      2 tb Hoisin Sauce
    1/4 c  Dry sherry
      1 lb Flank steak; in 1/8" slices
      2 tb Soy sauce
      2 tb Cornstarch
      5 ts Vegetable oil
      6 md (to 12) japone/santaka
           - chilies; stemmed, whole
           +=OR=+
      1 lg Fleshy red chile; stemmed,
           - seeded, thin sliced
     12 oz Bag broccoli florets
      1 tb Fresh ginger; peeled, grated

  Remove the peel from one tangerine. Remove any white pith
  from the peel with a knife, and slice the peel very
  thinly.

  Squeeze a half a cup of juice from the tangerines, and add
  to the Hoisin sauce and sherry.

  In a medium bowl, add the steak, soy sauce, and cornstarch.

  In a wok, heat 1 tsp. of oil over medium-high heat until
  the oil is very hot. Add the red peppers, broccoli,
  tangerine peel, and ginger and stir-fry for 3 minutes,
  until the vegetables are tender. Transfer to a serving
  bowl.

  Heat 2 tsp of oil in the wok, over medium-high heat, and
  add half the beef and stir-fry for 2 minutes, until it’s
  lightly browned. Transfer to the serving bowl with the
  vegetables. And repeat with the rest of the beef.

  Add the sauce to the wok, and let it boil for 1 minute.
  Add the beef and vegetables back to the wok to finish
  heating.

  Serve with rice.

  And Enjoy!

  Yield: 4 servings
 
  From: http://www.best-chinese-recipes-ever.com

  Uncle Dirty Dave's Archives

MMMMM

... Spring is when you feel like whistling. Even with a shoe full of slush.
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