Subj : Chinese Twice Cooked Pork
To   : Ben Collver
From : Dave Drum
Date : Fri Feb 02 2024 06:04:00

-=> Ben Collver wrote to All <=-

BC> MMMMM----- Recipe via Meal-Master (tm) v8.06

BC>       Title: Twice-Cooked Pork
BC>  Categories: Chinese, Pork
BC>       Yield: 6 Servings

One of my favourites. I leave the prep to the experts down the Chinese
restaurant, though. Here's another I quite like:

MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Spicy Tangerine Beef
Categories: Oriental, Beef, Chilies, Fruits, Vegetables
     Yield: 4 Servings

     4    Tangerines
     3 tb Oil
   3/4 lb Boneless beef; thin sliced
          - crosswise
     2 tb Cornstarch + 1/2 ts
 1 1/2 lb Bunch broccoli; in flowerets
          - stems peeled, cut in 1/4"
          - slices
     3    Green onions; in 2" diagonal
          - pieces
     1 md Red chile; thin sliced
     3 cl Garlic; minced
     1 tb Minced, peeled fresh ginger
     3 tb Soy sauce
   1/4 ts Crushed red pepper

 Cut peel and white pith from 1 tangerine. Over small
 bowl, cut on either side of membranes to remove each
 segment from tangerine, allowing fruit and juice to
 drop into bowl; set aside. From remaining fruit, with
 vegetable peeler, remove eight 3" long strips peel
 (about 3/4" wide each). With knife, remove any white
 pith from peel. Squeeze 3/4 cup juice.

 In 12" skillet, heat 2 tablespoons vegetable oil over
 high heat until hot. Add strips of peel and cook until
 lightly browned, about 3 minutes. Remove peel to large
 bowl.

 Meanwhile, on waxed paper, toss beef slices with 2
 tablespoons cornstarch to coat evenly. Cook half of
 beef until crisp and lightly browned on both sides,
 about 5 minutes; remove to bowl with peel. Repeat with
 remaining 1 tb oil and remaining beef.

 Add broccoli and 2 tablespoons water to skillet. Reduce
 heat to medium; cover and cook 2 minutes. Increase heat
 to high. Remove cover and add green onions and red
 pepper; cook 2 minutes, stirring. Add garlic and ginger;
 cook 1 minute longer.

 Meanwhile, in cup, stir juice, soy sauce, crushed red
 pepper, and remaining 1/2 teaspoon cornstarch until
 blended.

 Add juice mixture and cook until sauce thickens slightly
 and boils, stirring. Return beef mixture to skillet. Add
 citrus segments with any juice in bowl; gently toss to
 combine.

 From: http://www.goodhousekeeping.com

 Uncle Dirty Dave's Kitchen

MMMMM

... Mansplaining is just Correctile Dysfunction.
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