10
Chinese Red Stew
3 tablespoons peanut or vegetable oil
2 lbs. boneless beef, cut in 1-inch cubes
3 slices ginger root or 1/4 teaspoon ground ginger
3 green onions with tops, cut in 1-inch pieces
2/3 cup sherry
1/2 cup water
1/4 cup soy sauce
1 teaspoon sugar
1 star anise or dash anise seed
1/4 lb. snow peas
1 tablespoon corn starch
2 tablespoons water
Hot cooked rice
In FARBERWARE® Electric Wok add oil. Set heat control dial at 350°F.
When light goes out, add beef, ginger and onion; stir-fry until meat is
browned. Meanwhile, mix together sherry, water, soy sauce, sugar and
anise. Stir into meat. Cover. Turn heat control dial to 250°F. Cook 45
minutes or until meat is tender. Cut snow peas into thirds lengthwise;
add to meat mixture. Mix corn starch with water. Stir corn starch
mixture into meat, stirring constantly, until mixture boils 1 minute.
Serve with hot rice.
Makes 4 to 6 servings.
