Ingredients
2 tbsp vegetable oil
2 minced garlic cloves
1/4 cup chopped onion
2 tsp salt
1 fresh ground pepper
1/4 lb snow peas, stems removed
1/2 medium cauliflower head, broken into flowe, rets
1 cup chicken broth/stock
1 tbsp cornstarch
1 lb very thin sliced flank steak
1/4 cup soy sauce
Directions
Cut steak into 2-inch strips; mix cornstarch and soy sauce and set
aside. Heat chicken stock and set aside. Heat oil in heavy skillet or
wok until very hot. Add garlic and cook for 2-3 minutes. Add beef and
saute quickly, keeping it moving, just until it loses color, about 30
seconds.
Add onion, salt and pepper to taste, stirring constantly for another
half minute or so. Add chicken broth, bring quickly to the boil, then
add cauliflower pieces, a few at a time. Cook 3 minutes, then add
snow peas, stirring constantly, for another few minutes. After 7
minutes maximum, cauliflower should be tender and pea pods a bright
green. Add soy sauce mixture, mix thoroughly, and stir until
thickened. Turn into heavy serving dish and serve immediately.
Servings: 6 servings
Beef~ Cauliflower~ & Snow Peas Recipe brought to you by Recipe Ideas
Categories: Asian; Beef; Chinese; Meat; Vegetable
The History of Recipes
We can trace the history of meal recipes far back into the distant past, in fact as far into history as early Egypt, and possibly even further than that. Interesting though that is, in the main part, these old cook books were just very basic pictorial recipes for meal preparation.
In fact, the oldest recipe discovered, according to food historians is a series of stone tablets in Sumerian which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel exhilarated and blissful. Progressing into Roman times around 25BC a roman called Apicius assembled a collection of scripts describing recipes cooked by his fellow Romans. He tells us how the meals of wealthy Romans were divided into starters, main meal and afters, something that is very familiar to us today. Aspicius recounts how the early Romans were skilled in the use of a wide range of spices and herbs, including a few that will be familiar to modern cooks for example basil, fennel and parsley. Later on in the 1400s, knights returning from the crusades brought back many spices and herbs from the holy land, including spices like parsley and basil. These new culinary innovations was responsible for an explosion in cookery books, some of which are now in private libraries. For the centuries that followed, the upper-class families of Wesstern Europe competed with each other to lay on the most exotic meals, and consequentially the best chefs and their recipe collections could command a high salary. Notwithstanding that, it was during the 19th century the formal cooking and recipe publications rose to prominence. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, devoted much of their lives to assembling, testing, and publishing recipes of the day. By the time we get to the 20th century, cooking books are in high demand, mostly due to better eduction, people having increased spare time and having more money to spend. The introduction of the TV brings us cooking programs and the recipe books that accompanied them. And that pretty much brings us to the present day and the invention of the internet, permitting everybody to access massive numbers of recipes just like those on this site. |
We hope you enjoy this Beef~ Cauliflower~ & Snow Peas recipe.
