members recipes

Last night dear hubby and I had another hot and cold wok session. Here are the results...

Ingredients
3 tbsp oyster sauce
3 tsp rice wine
3 tsp light soy sauce
1 inch cube of ginger, finely grated
same amount of garlic, finely grated
2 red hot chili peppers, finely chopped
300g beef fillet, cut into stripes
pinch of five spice powder
1 big onion
1 carrot
1 yellow bell pepper
100g mangetouts
100g cashew nuts
200g of Chinese cabbages
peanut oil to use for stir-frying
a few drops of sesame oil
a pinch of roasted sesame seeds

Method
Stir the oystersauce, the rice wine, the light soy sauce with the ginger, garlic and chilis. Add a splash of water. Season the beef stripes with the five spice powder and put into the marinade.

Peel and cut the onion into little rectangles, peel and slice the carrot, deseed and cut the bell pepper into cubes. Put everything into a bowl and add the mangetouts and cashew nuts. Cut the cabbage into stripes and put it into another bowl.

Drain the marinated beef and do not discard the marinade. Before you start to heat your wok make sure everything is ready to use!

Bring your wok to maximum heat. Add 1-2 tbsp of peanut oil. Throw in the beef and stir fry for a minute. Set aside.

Add a bit of peanut oil if needed. Put the dices of onions, carrots, peppers, the mangetouts and the cashew nuts into the wok. Stir fry for two minutes, than add the cabbage and fry for another minute. Put back the beef and add the marinade, stir a few times, and remove from heat. Put on a preheated serving dish.

At last sprinkle a few drops of sesame oil and sesame seeds on top.