Beef and Broccoli with Garlic Sauce
1 lb Beef steak
1 tb Vegetable oil
1/2 ts Salt
1 ds White pepper
1 1/2 lb Broccoli
1 ts Cornstarch
1 ts Sesame oil
1/4 c Chicken broth
2 tb Vegetable oil
1 tb Vegetable oil
1 tb Finely chopped garlic
1 ts Finely chopped ginger root
2 tb Brown bean sauce
1 c Sliced canned bamboo shoots
Trim fat from beef steak; cut beef lengthwise into 2-inch strips. Cut strips crosswise into 1/8-inch slices. Toss beef, 1 tbs vegetable oil, the salt and white pepper in a glass or plastic bowl. Cover and refrigerate 30 minutes. Pare outer layer from broccoli stems. Cut broccoli lengthwise into 1-inch stems; remove flowerets. Cut stems into 1 inch pieces. Place broccoli in boiling water; heat to boiling. Cover and cook 2 minutes; drain. Immediately rinse in cold water; drain. Mix cornstarch, sesame oil and broth. Heat 12-inch skillet or wok until very hot. Add 2 tbs vegetable oil; rotate skillet to coat bottom. Add beef; stir-fry 2 minutes or until beef is brown. Remove beef from skillet. Heat skillet until very hot. Add 1 tbs vegetable oil; rotate skillet to coat bottom. Add garlic, ginger root and bean sauce; stir-fry 30 seconds. Add bamboo shoots; stir-fry 1 minute. Stir in beef and broccoli. Stir in cornstarch mixture; cook and stir 15 seconds or until thickened.
Ceylonese Sweet and Sour Chicken Curry
2 small frying chickens; cut into 1″ pieces
2 tablespoons olive oil
2 tablespoons butter
2 tablespoons Madras-style curry powder
1 teaspoon cayenne
1 tablespoon grated fresh ginger
4 cloves garlic; minced
1 teaspoon ground cinnamon
1/4 teaspoon fennel seeds
1/2 teaspoon ground cumin
1/2 teaspoon coarsely ground black pepper
1 large onion; chopped
40 ounces pineapple chunks in juice
drain but reserve juice
1/2 cup pineapple juice
1 cup chicken broth
1/2 cup sugar
1/2 cup distilled vinegar salt
2 medium onions; cut into 1″ chunks
2 celery stalks; cut into 1″ chunks
1 medium red bell pepper seeded and cut into 1/2″ strips
1 medium green bell pepper seeded and cut into 1/2″ strips
2 small seedless oranges cut into thin rings with skin on
1 lemon cut into thin rings with skin on
1 cup canned litchis; drained
1 cup preserved kumquats; drained
1 teaspoon minced fresh cilantro
2 tablespoons cornstarch mixed with 1/4 cup water
Put the chicken backs, necks, and giblets into a saucepan, cover with water, and bring to the boil. Reduce the heat, cover, and simmer until the meat is falling off the bones. Strain and reserve the broth. If it is not very flavorful give it a little help with powdered bouillon. Melt the oil and butter together in a large, heavy skillet or casserole. Add the curry powder and stir about until slightly singed. Add the next 8 ingredients and saute until the onions are soft but not yet browned. Add the chicken and brown well on all side. Pour in the pineapple juice and reserved broth and simmer covered until the chicken is tender. Add the sugar and vinegar and simmer for about 2 minutes. Taste. If you want a more distinct sweet and sour flavor add more sugar and vinegar at this time. Also add more cayenne if you want it hotter. Add salt to taste. Add the pineapple chunks and all the remaining ingredients except cornstarch mixture, stir gently, and simmer for 5 minutes. Add cornstarch mixture; stir and simmer until sauce is glossy and slightly thickened.
NOTES : Serve hot with steamed rice and steamed chapatis or flour tortillas. Yield: 6 to 8 servings.
Ceylonese Lamb Curry
4 pounds breast of lamb
cut each rack into 1″ strips; * see note
1 tablespoon olive oil
1 tablespoon vegetable oil
2 tablespoons Madras-style curry powder
1 teaspoon crushed dried hot chilies
1/2 teaspoon anise seeds
1 teaspoon ground cinnamon
3/4 teaspoon fresh dill weed
or
1/2 teaspoon dried dill weed
8 cloves garlic; finely minced
2 tablespoons grated fresh ginger
1 large onion; chopped
2 cups light beef broth
1/2 cup brown sugar
1/4 cup distilled vinegar
additional crushed dried hot chilie; optional
2 medium onions
cut into bite-sized chunks
1 large bell pepper
seeded and cut into strips
2 medium cooking apples
peeled, cored, & cut into bite-size
2 medium seedless oranges
cut into thin slices with peels on
1/2 fresh ripe pineapple
cored & cut into bite-sized chunks
1 tablespoon cornstarch mixed with 1 tablespoon
salt and fresh ground black pepper
1/2 tablespoon minced fresh cilantro
1 tablespoon minced fresh mint leaves
4 green onions and tops; minced and peeled pineapple spears and mint sprigs; for garnish
Put the meat in a large pot, cover with cold water, and bring to a boil. Boil for 5 minutes and drain. Heat the oils over high heat in a large skillet. If they begin to smoke, reduce the heat slightly. Add the herbs and spices, garlic, ginger, and onion. Stirring rapidly, cook for about 2 minutes, or until a paste is formed. Add the meat and stir to coat all evenly.Pour in the broth, reduce to a rapid simmer, and cook, stirring occasionally, until the meat is exceedingly tender. Add the brown sugar and vinegar and taste. If you want a more distinctly sweet and sour taste or more heat, add additional sugar, vinegar, and red pepper at this time. Add the onions, pepper, and fruit and continue simmering until the apples are tender but not falling apart. Stir in the cornstarch mixture and continue to simmer, stirring gently, until the sauce is thickened and glossy. Add salt and pepper to taste. Add the cilantro, mint, and green onions and stir lightly. Pour into a heated serving platter. You may cut the remaining pineapple into spears to use for garnish along with sprigs of mint. Sometimes I set the spiked top of the pineapple in the center of the dish and ladle the curry around it. This makes an attractive display. Serve with steamed white rice or saffron rice and hot steamed chapatis. (Chapatis and flour tortillas are very similar.)
NOTES : Cut the strips of meat apart between the ribs. Yield: 6 to 8 servings.