6 tomatoes, whole
1 cup beef, sliced
1/2 cup green onions, shredded
1/2 cup onions, cooking, chunks
1 cup warm water
1/4 cup tomato ketchup
1 pinch salt and pepper
1 tbsp ginger root fresh, minced
1 tbsp garlic, fresh minced
2 tbsp corn starch (or) tapioca starch
2 tbsp sugar, white
2 tbsp green onions, diced
1 vegetable oil
Directions
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 1/2 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
Servings: 6 servings
Beef & Tomatoes - Herb Chow Recipe brought to you by Recipe Ideas
Categories: Beef; Meat; Tomato; Vegetable
The History of Recipes
It is quite possible to prove the history of written cooking instructions back into distant history, in truth as far as the early Egyptians, and maybe further still. Having said that, in the main part, these early cook books were just basic hieroglyphic or cunieform instructions for food preparation.
In an interesting twist, the oldest recipe found, according to Professor Solomon Katz, is a series of clay tablets in the Sumerian language which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel `wonderful`. Progressing into Roman times 25BC a man called Apicius compiled a few scripts describing recipes enjoyed by wealthy Romans. In his publication, he recounts how the meals of wealthy Romans were split into appetizers, main meal and afters, a very modern way of dining. Aspicius also describes how the early Romans used a good variety of herbs and spices, including some familiar names for example basil, rue and dill. Over the succeeding few centuries, the wealthy families of Wesstern Europe competed with each other to serve up the most exotic banquets, and as a result the best cooks and their recipes were highly sought after. Nevertheless, it was during the 19th century the formal cooking and cookery books rose to prominence. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, dedicated their lives to collecting, verifying, and writing down the recipes of their peers. When we get to the twentieth century, recipe publications are in high demand, mostly due to increased literacy, people having more leisure time and being a little richer. |
We hope you enjoy this Beef & Tomatoes Herb Chow recipe.
