1/2 lb beef, sliced, marinated
1 lb asparagus
1/4 tsp baking soda, dissolved in
1 2 teaspoons water
1 tbsp chinese fermented black
1 beans, minced with:
4 garlic cloves
1 tsp rice wine
2 tsp soy sauce
1 peanut oil
MARINADE FOR BEEF
1 tsp cornstarch
1 tsp soy sauce
1/2 tsp rice wine
1/2 tsp sugar
1/4 tsp msg (optional)
1/2 tsp salt
GRAVY MIXTURE
1 tsp cornstarch
1/3 cup water
Directions
Cut the beef when it is partially frozen, and cut it across the grain
into thin slices.
Stir baking soda solution into the beef (to help tenderize it). Stir
in the marinade. Then stir in 1 tsp peanut oil and marinate the beef
for one hour or more in the refrigerator.
Heat 1 tablespoon peanut oil over high heat, add 1/2 teaspoon salt.
Stir in asparagus. Add 1/4 cup water. Cover pan for 2 minutes, and
do not lift lid. When done, remove to a platter.
Over high heat, add 1 tablespoon of oil. Stir-fry the RINSED black
beans and garlic mixture. Stir for a few seconds. Add the beef.
Stir-fry quickly until barely. Do not overcook or the beef will
become tough. Sizzle in 1 tablespoon of rice wine and 2 teaspoons of
soy sauce. Stir in asparagus.
Add gravy mixture. Stir until thickened. Serve hot.
SOURCE: Stella Chan's Secrets in the Art of Chinese Cooking.
Posted by Cate Vanicek
Servings: 4 servings
Asparagus With Black Bean Beef Recipe brought to you by Recipe Ideas
Categories: Bean; Beef; Meat; Vegetable
The History of Recipes
It is actually possible to track the history of recipes way back into ancient history, in truth as far into history as the ancient Egyptians, and maybe even further. In practice though, sadly, these early cookbooks were just basic hieroglyphic or cunieform instructions for preparing meals.
The truth of the matter is, the most ancient recipe found, according to food historians are some stone tablets in ancient Sumerian which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel blissful. As we move into Roman times 25BC a man called Apicius created a collection of scripts which described recipes cooked by wealthy Romans. He tells us how the meals of wealthy Romans were divided into hors d`oeuvre, entrees and afters, something that is very familiar to us today. He also tells us how the early Romans were skilled in the use of a wide range of aromatic flavors, including some that we all recognise such as basil, fennel and dill. Moving on, we have two interesting recipe books which date from the 1300s ; a cookery book titled `Forme of Cury`, and another, similary called `Curye on Inglish`. The titles are a little misleading though, these have no connection with the curry that appears on menues today, but rather recipes for the types of food prepared by the cooks of the rich. Later, in the 15th century, knights returning from the crusades brought us many new spices and herbs from the East, including spices such as parsley and basil. These new culinary innovations prompted an outbreak in manuscripts on food, some of which still exist in private collections. By the advent of the 1900s, cooking publications are starting to become popular mostly due to increased literacy, leisure time and having more money to spend. The revolution that is television brought us celebrity TV chefs and the accompanying recipe books. And that neatly brings us to the present day and the invention of computers and the internet, permitting everybody to access massive numbers of recipes just like those on sites such as this. |
We hope you enjoy this Asparagus With Black Bean Beef recipe.
