On Mon, 12 May 2014 13:58:05 +0200, Ianlechef >
wrote:

> 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)


I haven't seen any messages from you (here or anywhere else) in a long
time, whether you call yourself Ianlechef or anything else). So I'm
just writing to say hello. Good to hear from you and I hope you and
Jacquie are both well.