Ok, so this is not a Cohen accredited dish. I am still trying to figure how to present the dishes so they would be more appetizing. So I guess, I'll have to get back to you on that.
One of the ancient chinese cookbooks I "inherited" from my mom is Weichuan's chinese Cuisine. Its a bit battered and the binding is kind of loose, but the dishes inside are worth trying. One of them is this one.
you'll need:
1/2 lb beef tenderloin
1/2 tbsp cooking wine
3/4 tbsp. soy sauce
3/4 tbsp cornstarch
1/2 cup oil for frying
2/3 lb cabbage cut into pcs
1 green onion
6 slices ginger
sauce: (mix together in bowl)
1 1/2 tbsp oyster sauce
1 tbsp soy sauce
1/2 tbsp cooking wine
2 tbsp water
dash of sugar, sesame oil, black pepper
1 tsp cornstarch
slice the beef and add cooking wine, soy sauce and cornstarch. set aside. (10 mins). before frying, add 1 tsp oil to the beef so that the slices of beef will not stick.
Heat the wok and add 3 tbsp oil, stir fry the cabbage with a little salt until it becaome limp. Remove and drain, Arrange slices in a serving dish.
Heat wok and add oil. stir fry the meat slices until almost cooked. remove. Remove the oil and reheat wok. Add 2 tbsp oil, stir fry the green oinion, ginger until fragrant. Add beef and sauce ingredients. Turn the heat up and stir to mix. Remove and place on top of cabbage. Serve.
Hubby enjoyed this dish. It was not too salty at all and it really went well with rice. Added bonus, you can reheat leftovers for "baon" the next day!
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