Sunday, August 23, 2009

Chow Yuk by Barbara Towe Gilroy CA from The Garlic Lovers Cookbook Vol 2

Chow Yuk by Barbara Towe Gilroy CA from The Garlic Lovers Cookbook Vol 2
Ingredients
1 flank steak 11/4 pounds
1/2 cup soy sauce
6 cloves fresh garlic, peeled HINT The Garlic Shoppe Dehydrated Sliced garlic can be substituted
3 tablespoons peanut oil
3 slices fresh ginger
1/2 pound fresh mushroom, sliced
1/4 pound fresh bean sprouts
1/4 pound fresh sugar peas, blanched
1 (5 ounce) can water chestnuts, drained and sliced
1 green bell pepper, seeded and cut into slivers
1 medium tomato, cut into eights
Fresh Chinese noodles, cooked and fried
Final Preparation
Cut flank steak in half lengthwise; then slice each half diagonally into thin slices. Marinate in 1/4 cup soy sauce and 3 sliced garlic cloves for 2 to 3 hours. Heat oil in a wok or large skillet, Stir fry ginger and 2 whole garlic cloves, discarding both when browned. Stir fry meat quickly until brown, add add remaining 1/4 cup soy sauce. Cover and steam meat 45 seconds. Transfer meat to a platter and keep warm. To the liquid in the pan, add all the vegetables except the tomato. Stir fry about 1 minute. Return meat to the wok and mix thoroughly with the vegetables. Add tomato wedges on top cover and cook 1 minute. Serve meat and vegetables with remaining liquid on top of Chinese noodles.

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