Beef & tomatoes - herb chow

Yield: 6 Servings

Measure Ingredient
6 \N Tomatoes; whole
1 cup Beef; sliced
½ cup Green onions, shredded
½ cup Onions; cooking, chunks
1 cup Warm water
¼ cup Tomato ketchup
1 pinch Salt and pepper
1 tablespoon Ginger root fresh, minced
1 tablespoon Garlic, fresh minced
2 tablespoons Corn starch (or) tapioca starch
2 tablespoons Sugar, white
2 tablespoons Green onions; diced
\N \N Vegetable oil

Preparing Tomatoes: Remove skins off tomatoes by placing tomatoes in hot boiling water. Leave for 2 to 3 minutes, peel off tomatoe skins, cut tomatoes in 6 wedges and place in bowl.

Heat wok, add 2 tablespoons vegetable oil, add ½ of the ginger and garlic, add raw beef and cook it to 50 percent done (optimist) or 50 percent raw (pessimist). Remove beef from wok. Add 2 more tablespoons of vegetable oil to wok, add remaining garlic and ginger, add onions, cook 1 minute and add tomatoes. Stir fry until tomatoes are warm, add water, salt, sugar and ketchup. Season sauce to your taste. Bring to a boil and thicken sauce with corn starch. Add back the cooked beef and shredded green onions. Mix well and remove from wok. Serve over steamed rice, chow mein, or fried rice. Garnish with green onions Source: Cooking the Chinese Way with Herb Chow Typos by Vern

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