On Tue, 30 Sep 2003 22:19:52 GMT,
(j*ni) wrote:

>I just drank a glass of orange juice after eating some garlic at
>lunch. Now I'm getting the taste of them together (don't ask) and
>it's actually pretty good! Anyone got a tried and true recipe that
>uses these two componants?

And it is to die for...

Hot Hot Orange Beef Or Chicken
Based on a recipe from from A Taste of Chinatown by Joie Warner
Serves 4-6

Ingredients
MARINADE:
1 lrg egg white; lightly beaten (which I usually leave out, but it
does make a nicer texture)
1 Tb soy sauce
1 Tb dry sherry
1 1/2 Tb cornstarch
1/8 tsp white pepper
1/2 Tb dark sesame oil

AROMATICS
2 lrg garlic cloves; minced
20 dried red chilies
for mildly hot, leave whole
for fairly hot, break up half of them
for lights out, break up all of them
peel - avoid the white pith- from one orange, cut into pieces about
1-2 inches long by about 1/2 inch wide

SEASONING LIQUID
1 Tb sugar
3 Tb hoisen sauce
1 Tb soy sauce
2 Tb vinegar; (preferably rice, but otherwise use cider rather than
white)
1 Tb dry sherry
1 Tb chili oil
1 Tb cornstarch
1 Tb dark sesame oil
Juice from half of orange

1/2 lb flank steak; sliced thinly across the grain (I actually use
whatever kind of steak is on sale)
Hot Hot Orange Beef Or Chicken
Based on a recipe from from A Taste of Chinatown by Joie Warner
Serves 4-6

Ingredients
MARINADE:
1 lrg egg white; lightly beaten
1 Tb soy sauce
1 Tb dry sherry
1 1/2 Tb cornstarch
1/8 tsp white pepper
1/2 tsp dark sesame oil

AROMATICS
2 lrg garlic cloves; minced
20 dried red chilies
for mildly hot, leave whole
for fairly hot, break up half of them
for lights out, break up all of them
peel from one orange, cut into pieces about 1-2 inches long by about
1/2 inch wide
be careful when peeling the orange to only get the peel and not any
of the white pith, as that will be bitter and unpleasant tasting

SEASONING LIQUID
1 Tb sugar
3 Tb hoisen sauce
1 Tb soy sauce
2 Tb vinegar; (preferably rice, but otherwise use cider rather than
white)
1 Tb dry sherry
1 Tb chili oil
1 Tb cornstarch
1 Tb dark sesame oil
Juice from half of orange

1/2 lb flank steak; sliced thinly across the grain (I actually use
whatever kind of steak is on sale)
cooking oil - vegetable or peanut

Instructions

Stir together marinade ingredients in a medium sized bowl. Add beel
and toss around with a fork to thoroughly coat. Marinate 2-24 hours in
the refrigerator (if you go for more than a couple of hours, stir it
every few hours to keep marinade from just settling in the bottom.

When ready to cook:
Remove beef in marinade from refrigerator 10 minutes or so ahead of
time to take the chill off.
Stir together seasoning liquid ingredients in a medium bowl. Set
aside.
Have aromatics ready on a small plate - peppers and orange peel
together, garlic separate.

Heat wok on high. Add 1-2 Tb vegetable oil. Swirl to coat sides and
bottom of wok. When smoking, add the chilies and orangel peel and stir
fry 30 sec - 1 min until fragrant and slightly darkened. Give beef
another stir in marinade and add to pan. Stir fry 30 sec - 1 min then
add garlic (I do the garlic this way to keep it from burning while
still flavoring the meat. Original instructions are to add it with the
other aromatics, which you can certainly do). Continue to stir fry
another 1-2 min until beef is cooked medium rare - no longer red, but
not overdone with the juices all gone. Give seasoning liquid another
stir to recombine ingredients, then add to pan. Stir fry another
minute or so to thoroughly coat and allow sauce to slightly thicken.
Serve over rice or noodles, or I've even done it over couscous.

Notes:

1. Preparing everything before beginning to cook is crucial
2. Doubles well, and I usually double the seasoning liquid/sauce
anyway, because that's my favorite part and I love the taste.
3.This is really good with veggies included - shredded cabbage works
particularly well, with the strong flavors offsetting and the sauce
bringing out the cabbage's natural sweetness. Other veggies that are
good in this include onions, very thinly sliced carrots, bell peppers,
broccoli, chinese black fungus. You can also mix red and green
cabbages. Carrots and broccoli take longer to cook, so I would add
them first and after stirfrying in the oil, add a Tb or so of water
and cover to steam for about 2 min until crisp tender. Other veggies
just stir fry briefly in oil until not quite crisp tender, remove and
set aside, then add back in just before the sauce.

5. To make with chicken, substitute 3/4 pound boneless breast or thigh
meat cut into 1/2" cubes and cooked a couple minuted longer, but
starting with the following marinade instead:
2 Tb water
1 tsp soy sauce
1 Tb cornstarch
1 tsp dark sesame oil

I use the above recipe as a kind of generic stirfry blueprint, BTW. I
marinate and cook the meat in a similar way, just varying by what I
have at hand or feel like -leaving out the chilies and adding 1-2 Tb
chopped fresh ginger ot mashed fermented black beans to the aromatics,
putting some oyster sauce, chili paste, lemon juice, etc in the sauce.
To include veggies, chop into bite sized pieces and stir fry them
first for a minute or two in a couple Tb veg oil. Add a bit of broth
or bouillion, cover and steam a minute or two, depending upon their
hardness. Remove from pan, prepare the meat/sauce, and stir veggies
back in for another minute or so of cooking before serving.


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