1 pound Beef (flank, rump, sirloin), sliced ½
3 inch strips
2 cups Chinese chard (bok choy), cut in 1 ½ inch sq
1 small Onion, halved and cut into
1 inch squares
1 Clove garlic, minced
A few gratings of ginger
1 tablespoon Soy sauce
Ds MSG (optional) ds 5-spices (optional) ds Salt
*(or if unavailable, substitute 5 or 6 drops Tabasco sauce)
Been returning to my culinary "roots" so to speak. I pulled out a couple of great little cookbooks that I got years ago when I was first getting into Oriental cooking. These are those little recipe card like books with spiral bindings that you see here and there in Asian markets and the like.
I'd forgotten how good these recipes are since collecting larger and flashier cookbooks, but these are some of the recipes that convinced me that I really did want to become proficient at Chinese cooking. They are simple, authentic and *very* tasty!
"soy beans with chili condiment" and it's not too exotic these days.
(I'm copying these recipes out verbatim to capture the flavor of the book.)