Sheldon wrote:
> On Jul 3, 8:12?pm, aem > wrote:
>> On Jul 3, 4:23?pm, Sheldon > wrote:
>>
>>> I adlibbed tonight.
>>
>>> Velvetized Orange Beef with Oniions & Mushrooms... was going to cook
>>> up some rice but had yellow rice w/black beans yesterday.
>>> ?....
>>> This is very easy, don't even need a wok, anyone interested I'll
>>> post my recipe.
>>
>> Yes please. ?Velvetized? ?You mean you partially cooked it in warm
>> oil or water before finishing with a hot stir fry? ?Orange zest?
>> ?Dried tangerine peel?
>>
>> Here I'm going to fake a dish called katsu don to use up leftover
>> tonkatsu. ? ? -aem
>
>
> Velvetized is to dust meat with cornstarch, this seals it so it
> doesn't dry out during cooking (whether stir fried or deep fried), I
> eyeballed about three Tbls. I used OJ for a marinade, with garlic,
> soy sauce, a few drops of sesame oil, and white pepper... sat in a
> covered glass bowl in the fridge about six hours. I used a pound of
> top round trimmed of fat and sliced thin across the grain, and two
> very large mild onions sliced into thick wedges. Stir fry the onions
> first, with three cloves slivered garlic (I used a 14" SS fry pan).
> When onions are slightly browned but still firm remove them. Then
> stir fry the beef until barely cooked (still shows pink). Then add an
> eight ounce can of mushrooms with liquid and add back the onions.
> Cook until a glossy sauce forms from the corn starch coating, serve
> immediately. Nothing is measured exact and feel free to adjust to
> your personal taste... you may like hot pepper, sweet and sour (add
> pineapple and green pepper. or any other ingredients, like broccoli,
> snow peas, bok choy, whatever. I used what I had on hand. It
> actually turned out better than from a Chinese restaurant... only
> improvement if I had one of those tiny paper umbrellas. This was a
> last minute decision with no real planning, as with much of my
> everyday cooking. Originally I was simply going to s n' p and toss
> that small hunk of defrosted round on the grill and have at it with
> that left over yellow rice and black beans... that rice and beans is
> still in the fridge, will probably end up as bird food, along with
> three ears of corn I never got to eat... I have to stop buying the
> baker's dozen and only buy six.

Interesting technique, Sheldon, I appreciate the input. I would never have
thought to coat meat with straight cornstarch to seal it, but it makes
sense. Thanks! I'm definitely going to try this.

kili