These beef and veggie dishes are a generic “Chinese” staple for the buffets, and with good reason. Easy to prepare and quite tasty. Nothing special about this recipe. Did a marinade for the thin cut beef steak, some soy sauce, a bit of garlic and ginger, some corn starch, a drizzle of oyster sauce. Decided to add a fair number of Szechuan peppercorns, I’d guess maybe a tablespoon full. I cooked the meat in a nonstick pan and set it aside until I needed it later.
Used wheat noodles for this dish-I like ’em and that’s plenty enough reason. I did have some rice noodles that would have worked just fine, or rice, of course. Went ahead and cooked the noodles, drained them, and set them aside in the boiling pot, covered.
The veggies were broccoli, carrot,and onion. I minced a good amount of garlic and ginger root and started them in some hot oil, then dumped in all the veggies, plus a wee splash of water and covered. Let that go about five minutes then added some beef stock with cornstarch, a bit of dark soy sauce, more oyster sauce, a dash of hoisin sauce, some black vinegar, a touch of rice wine and more stuff I’ll remember later, maybe. Stirred the cooked beef in while the sauce was thickening, the corn starch in the beef marinade helped that along. As the sauce started to thicken I dumped in the drained noodles. Some stirring and lifting with the tongs to coat the noodles and “dinner’s ready, Sweetie Pie”.
I was curious about the mung bean noodles, have eaten them but never cooked anything using them. It was fun, learned a thing or two.
They take almost no time to cook, so don’t be anxious to cook them. Wait till you need to. I soaked these for five minutes in hot tap water, then drained them in a colander. To finish they need only a 30 second dunking in boiling water. Don’t boil them and then let them sit in your colander while you fry the meats and chop the onions. They should go straight from the boil into the colander to drain, then right into the pan with the rest of the ingredients in the last minutes of cooking this dish.
So…do as I say and not as I did. I let them sit, boiled, in the colander and when I dumped them into the pan it was more of a thud than a splash. Took some doing to break it apart to mix with the meats and the sauce.
OK…recipe was simple enough, it was adapted from a Sizzling Szechuan Shrimp recipe found via teh Google. I had some cooked, frozen, shrimp and some uncooked chicken breasts and pork tenderloin that seemed like good candidates. Thawed the shrimp, sliced and sauteed the pork and chicken in garlic oil, set the meats aside. Chop some green onions and grate some ginger-I used six stalks of onion and ended with two tablespoons of ginger. Heat the same pan you cooked the meat in back up, add some oill, and cook the onions and ginger for a minute. (Now is when you drop the soaked noodles into already boiling water.) Put in some ground Szechuan peppercorns. (I used 1/2 teaspoon due to Mrs J’s distaste for proper heat.) Add 1/3 cup of soy sauce and 3 tablespoons of black vinegar, dump in the noodles, add back the shrimp and the pork/chicken meat and stir to coat everything as it comes up to heat. Serve it in a bowl.