YuXiangRouSi (Meat that smells like fish)

Karen Haigh
This Chinese recipe gets its name because the seasonings are typical of fish dishes. This is about enough for 4 people when it is served as the only main dish.

1 teaspoon cornstarch
1/4 teaspoon salt
dash white pepper
1 tablespoon dry sherry
3/4 lb meat (typically pork, I prefer beef). Trim excess fat. Slice into 3cm x 2mm x 2mm threads of meat. Its much easier to do if the block of meat is about 3/4 frozen: you can get nice thin slices that maintain their shape. Slice with the grain.
1.5 teaspoon oil

2 cloves garlic (crushed)
1 teaspoon minced ginger
3-4 small dried red chillies (crushed) or 1 tablespoon Chile Oil (or more to taste)

Combine cornstarch, salt, pepper and sherry well. Add meat, coat thoroughly, and then add oil. Let sit about 15 minutes.

Heat wok. When wok is hot, add 2-3 tablespoons oil. When oil is hot, add garlic and ginger. Stir fry until aroma is strong (about 1-2 minutes). Add meat mixture and chillies. Fry until meat is lightly browned. Remove meat.

Vegetables & Extras: These vary from cook to cook. All can be added, or none, and the volumes I've put are entirely up to your own tastes. It's mostly for a bit of colour or extra bite. Add others (e.g.. snow peas, apples) if you feel like it.

peanuts or other dry foods
2/3 cup bamboo shoots (sliced to strips same size as meat)
1/2 cup green bell pepper (sliced to strips same size as meat)
5 stalks spring onions (3cm long, cut in half lengthwise)
1/2 cup carrots (sliced to strips same size as meat) (You can use a very coarse grater, holding the carrot at an angle.)

Cooking Sauce:
1 tablespoon sugar
1 tablespoon vinegar
1 tablespoon dry sherry
2 tablespoons soy sauce
3 tablespoons chicken broth or water
2 teaspoons corn starch

Heat wok. When wok is hot, add 2 tbsp oil. When oil is hot, add vegetables. Stir fry about 2 minutes. Add cooked meat. Add cooking sauce and stir until sauce boils. Add peanuts or other dry food. When sauce thickens, remove and serve.

From the Dinner Co-op