On 25/03/2014 03:33, Sqwertz wrote:
> On Mon, 24 Mar 2014 18:07:24 -0700 (PDT),
> wrote:
>
>> On Wednesday, September 29, 1999 3:00:00 AM UTC-4, Karen Otto wrote:
>>> I'm looking for a recipe for a Chinese dish called Kan Siu beef (pronounced
>>> Can Shaw, apparently). The version I had was very thin strips of beef
>>> (approx. julienned) with julienned carrots and snippets of green onion.
>>> It might have been twice cooked until the sauce was absorbed. It was not
>>> hot, but quite flavorful, so it was more than just soy sauce.
>>>
>>> Any ideas?
>>
>> I know it has hoisen sauce in it I am looking as well
>
> OK, lets revive a 15 year old thread...
>
> "Kan SHAO"[1] (notice the spelling) is a more obscure term for "Gan
> Bian"[2] style cooking, which refers to a Sichuan "dry-cooking"
> technique: Optionally par-cooking something VIA steaming or frying in
> oil first, but then transferring to a wok with very minimal oil and
> sauces and stir-frying until there is practically no moisture left in
> the dish. A classic example of this is the common Sichuan dry-fried
> long green beans that most people are familiar with, and that appear
> on many menus.
>
> Once you know how to spell it properly and it's alternate name, you'll
> find a enough recipes to get you started.
>
> Fuscia Dunlop has several "gan bian" style recipes in her book,
> including this one for beef:
>
> http://gourmandistan.com/2011/04/02/...ni-with-clams/
> (need to add chile oil or flakes)
>
> References:
> [1] The Gourmet Regional Chinese Cookbook; Lee and Lee, 1976
> [2] Land of Plenty; Dunlop, 2001
>
> -sw
>

> Fuscia

Mind you, searching with the correct first name "Fuschia" might get
better hits.

(if we're being snarky/helpful)
--
All the best
Ian