Hunanbeancurdinhotmeatsauce Recipes

Steps:

• Marinate the pork in a mixture of the white wine and 1/2 teaspoon cornstarch for a few minutes.
• Then fry in a hot wok containing the vegetable oil.
• Cook for just a moment, and then add the bean curd cubes.
• Add the hot bean sauce, ginger, garlic, soy sauce, peas, and hot pepper oil or cayenne.
• Stir-fry for about 1 minute.
• Add the chicken broth and optional salt, and stir over high heat until mixture comes to a boil.
• Thicken the sauce with the cornstarch mixture.
• Garnish with the black pepper, scallions, and sesame oil.
• Serve hot.

Steps:

• Stir together the honey, peppercorns, salt, soy sauce, and sherry in a large bowl; add the chicken and toss to coat.
• Heat the oil in a large skillet over medium-high heat.
• Add the ginger, garlic, red chile pepper, and green onions; cook and stir until fragrant, no more than 30 seconds. Stir in the chicken and soy sauce mixture; fry another 3 minutes. Reduce heat to low, cover. Simmer until the chicken is no longer pink in the center, 5 to 10 minutes.
• Whisk together the bean sauce, vinegar, and sesame oil in a small bowl; pour over the chicken and stir. Turn heat to high and allow to cook 1 minute. Serve immediately.

Steps:

• Heat oil in a skillet over medium heat; saute onion, aji peppers, and garlic until onion softens and mixture is bright yellow, 5 to 10 minutes. Transfer mixture to a blender; add milk and blend until smooth. Add queso fresco and crackers to mixture and blend until sauce is smooth and the consistency of thick yogurt. Season with salt and pepper.

Steps:

• In a bowl, mix the wine, salt, soy sauces, potato starch or flour and one tablespoon water. Cut the beef across the grain into thin slices and add to marinade.
• In a wok, heat peanut oil to about 275 degrees. Add beef and stir gently for two to three minutes, then remove from oil with a slotted spoon and drain well.
• Pour off all but 3 tablespoons of oil in wok. Over a high flame, add the ginger, garlic, fresh chilies, chili flakes and cumin and stir-fry briefly, until they are fragrant. Return beef to the wok and stir well, seasoning with salt to taste.
• When beef is sizzling and fragrant,add scallion greens and toss briefly. Remove from heat and stir in sesame oil.

Steps:

• Remove all the fat from the beef and partially freeze beef for ease in slicing.
• Cut it across the grain into thin 1½ inch slices.
• Place the beef slices in a container with a tight fitting lid and add the marinade in the following steps.
• First add the meat tenderizer by sprinkling it sparsely so that it hits each piece of meat.
• Next add the soy and stir.
• Then sprinkle on the cornstarch coating each piece.
• Finally add the oil and stir to coat all of the meat.
• Let the meat marinate at room temperature for 30 minutes.
• While the meat marinates, chop the Thai chilies into tiny pieces, set them aside.
• Once the meat has marinated, velvet it by bringing a pot of water with the salt and just 1 tablespoon of the peanut oil to boil.
• Add the meat and let it cook for 1 minute, remove it with a slotted spoon and set it aside.
• Heat the remaining tablespoon of peanut oil on high in a non stick pot or wok.
• Add the chilies and garlic and stir fry them for 1 minute.
• Add the beef, ginger, vinegar, soy sauce and sugar and stir fry everything for 1 more minute then remove the wok from the heat.
• Serve with steamed vegetables and rice.