Yield: 4 Servings
|1 pounds||Beef chuck|
|4 \N||White onions|
|2 slices||Fresh ginger root|
|½ teaspoon||Salt (up to)|
|3 tablespoons||Curry powder|
1. Cut beef in 1-inch cubes. Slice onions.
2. Mince ginger root and combine with sherry, water and sugar. Heat---but do not boil--stock.
3. Heat oil in a heavy pan. Add salt, then beef. Toss meat quickly in hot oil to coat.
4. Add sliced onions. Brown beef on all sides. Then add curry powder and stir to blend in with meat (2 to 3 minutes).
5. Add ginger-sherry mixture and stir in 2 minutes more.
6. Add heated stock and simmer, covered, until meat is tender (about 45 minutes).
7. Blend cornstarch and remaining cold water to a paste; then stir in to thicken sauce. Serve hot. VARIATIONS: In step 3, add to the heated oil the salt, curry and onions, and stir-fry until onions are lightly browned; then add beef and brown. Omit the ginger-sherry mixture. Pick up steps 6 and 7.
In step 4, add with the sliced onions 1 pound raw potatoes, peeled and cut in 1-½ inch cubes. Brown with the beef.
At the end of step 7, add 1 pound potatoes, peeled, cubed and deep-fried to a golden brown; or 1 large tomato, peeled and diced.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .