1 1/2 tbsp peanut oil
1 slice ginger root (1/2-inch)
1 lb beef sliced in thin strips
4 oz sliced bamboo shoots
4 oz sliced button mushrooms
3 oz snow peas
1/2 cup chicken broth
1/2 tsp soy sauce
1/4 tsp sesame oil
1/4 tsp sugar
2 tbsp oyster sauce
1/2 tsp cornstarch
1/2 tsp water
Directions
Preheat a wok or frying pan and add the oil. Add the ginger,
stirring to add flavor to the oil. Discard the ginger and add the
beef slices, quick-frying for about 2 minutes. Add the bamboo shoots,
mushrooms, pea pods, and the chicken broth and cover for 2 minutes.
Stir in the soy sauce, sesame oil, sugar, and oyster sauce. Thicken
with cornstarch that has been mixed with water and serve immediantly.
Serve alongside boiled rice.
Temperature(s): HOT Effort: AVERAGE Time: 00:30 Source: IMPERIAL
PALACE Comments: CHINATOWN, SAN FRANCISCO Comments: WINE: GRGICH
HILLS CHARDONNAY 81
Servings: 4 servings
Beef Kwangton B1 Recipe brought to you by Recipe Ideas
Categories: Beef; Meat
The History of Recipes
It is quite possible to trace the history of transcribed cooking instructions far back into history, in truth as far back into recorded history as ancient Egypt, and maybe further still. In practice though, sadly, these old records were just very simple pictorial, hieroglyphic or cunieform recipes for preparing food.
The truth of the matter is, the most ancient recipe in existence, according to experts in ancient history are some stone tablets in Sumerian 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 anyone who drank it feel exhilarated and blissful. Moving on, we find two interesting cookery books which appeared in the 14th Century ; a book titled `Forme of Cury`, and another, similary titled `Curye on Inglish`. The titles are a little misleading though, they are nothing to do with the curry that appears on menues today, but rather accounts of the types of food enjoyed by the rich and powerful of that period. Later, in the 15th century, people returning from the crusades brought back many new foods and herbs from Arab cooking, including parsley and basil. These new culinary innovations was responsible for an outbreak in manuscripts on cooking, some of which still exist in private libraries. During the following few centuries, the powerful and wealthy tried to serve the most exotic meals, and as a consequence, the best cooks and their recipe collections increased in prestige. Notwithstanding that, it was during the 1800s that formal cookery and recipe publications became really popular. Mrs Beeton in the UK, and Fannie Farmer in the US, dedicated years of their lives to collecting, verifying, and publishing recipes to help cooks of their time. By the advent of the 1900s, cook books were increasing in popularity mostly as a result of more people being able to read, people having more leisure time and a general increase in wealth. Like it or not, the introduction of TV gave us celebrity chefs and the recipe books that accompanied them. Which brings us neatly to the present day and the internet revolution, allowing everybody to search through thousands of recipes such as those found on the site you are now reading. |
We hope you enjoy this Beef Kwangton B1 recipe.
