Beef With Preserved Mustard Plant
|Oil for deep frying||2 Cup (32 tbs) (For deep frying)|
|Ajinomoto||To Taste (Ve Tsin)|
|Ginger sherry||2 Tablespoon|
|Cornflour||1 1⁄2 Teaspoon|
|Rump steak||3 Tablespoon, cut diagonally into thin slices|
|Preserved chinese mustard plant||3 Tablespoon|
|Thin ginger slices||3|
|Garlic||1 Clove (5 gm)|
|Black soya bean||1 Tablespoon|
|Hot chicken stock||5 Tablespoon|
|Sesame oil||3 Drop|
|Soy sauce||1⁄2 Teaspoon|
Work a tiny pinch salt, Ve-Tsin, few drops ginger sherry and 1/2 teaspoon cornflour into the meat slices and place ready.
Have the mustard plant ready, too.
Crush the ginger, garlic and black bean and mix together to a smooth paste.
Have enough oil for deep frying gradually heating.
Heat 1 tablespoon of oil in a frying-pan, add the ginger-garlic-bean paste and cook for 1/2 minute, stirring.
Add the stock, another pinch salt and pinch Ve-Tsin, 1/2 teaspoon ginger sherry, sesame oil and soy sauce and heat through.
Add the mustard plant and cook for 2-3 minutes.
The deep oil, by this time, should have reached a temperature of 375°F. or 190°C that is, when a dried slice of raw potato rises to the surface in a few seconds when dropped into it.
Add the meat and cook for 3 minutes.
Blend 1 teaspoon cornflour with the water, stir it into the vegetable mixture and cook for 1 1/2 minutes.
Add the drained meat.
At once turn the mixture into a heated serving dish.