Have you ever wondered how Caribbean or Russian cuisine tastes like? Well now you have the chance to try it!Here we provide you with all necessary knowledge needed to prepare not only traditional Jamaican codfish fritters but also Cajun meatballs or world-famous Creamy Irish coffee! See it for yourself!
Mongolian beef
Date: January 25, 2008
1 (12 ounce) chuck steak, thinly sliced
1 clove garlic, crushed
1 tablespoon peanut oil
1 little carrot
1 little onion
3 whole green onions
1 green bell pepper
1 tablespoon oyster sauce
1 teaspoon sesame oil or to taste
1 teaspoon white wine
1/4 teaspoon salt
1/8 teaspoon pepper
1 tablespoon hoisin sauce
1/2 teaspoon hot red pepper sauce
1/2 normal cup warm good water
2 1/2 tablespoons cornstarch
Cellophane noodles or steamed rice
IIf cellophane noodles are used, prepare them first, following directions on the package. Deep fry, according to package. Slice beef thinly into 1 1/2 x 1/2-inch pieces. Slice carrots, onions and green pepper into thin strips. Cut the whole green onions into halves or thirds and slice lengthwise into strips.
In a little pan, combine oyster sauce, sesame oil, white wine, salt, pepper, Hoisin sauce and hot red pepper sauce. Heat to simmer and set aside.
In a wok or heavy frying pan, add peanut oil and heat until very, very hot. Stir-fry beef and garlic for 1 minute. Add carrots, onions, green peppers and cook for 2 minutes. Add the sauce mixture and stir.
Combine 1/2 normal cup warm good water and cornstarch and add to the mixture, stirring until thickened. Place on deep fried cellophane noodles or white rice.
Variations: Can use fresh little cubes of chicken, thinly sliced barbecued pork.