Ingredients
CATE VANICEK
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 (1/2 teaspoon
1 each)
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.
Servings: 4 servings
Chinese: Asparagus With Black Bean Beef Recipe brought to you by Recipe Ideas
Categories: Asian; Bean; Chinese; Meat; Vegetable
The History of Recipes
Recipes as an idea can be found back into antiquity, in fact as far back into history as the early Egyptians, and potentially, even further back. Interesting though that maybe, mostly, these early recipes were just very basic pictorial, hieroglyphic or cunieform instructions for food preparation.
In an interesting twist, the most ancient recipe discovered so far, according to Professor Solomon Katz, is a collection of tablets in the Sumerian language describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel exhilarated. Later on, in The time of the romans 25BC a man called Apicius compiled a collection of scripts showing how to cook the recipes enjoyed by the Romans. In his scrolls, he tells us how the meals were split into appetizers, main meal and desserts, a very modern way of dining. Additionally, he informs us how the early Romans were skilled in the use of many different herbs and spices, including a few that are still present in modern kitchens like basil, fennel and dill. During the succeeding few hundred years, the powerful and rich competed with each other to offer the most exotic banquets, and because of this chefs and their recipes could command a high salary. Even so, it wasn`t until the 19th century the formal cooking and recipe publications became really popular. Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, spent years to assembling, verifying, and recording recipes to allow everyone to enjoy them. By the arrival of the 1900s, cookbooks are in great demand, mostly due to higher levels of literacy, more spare time and a general increase in wealth. |
We hope you enjoy this Chinese_ Asparagus With Black Bean Beef recipe.
