Chinese Beef Tripe With Ginger And Garlic Recipes
GINGER SCALLION TRIPE (DIM SUM STYLE)
My son and husband are both obsessed with the tripe from our favorite Chinese dim sum restaurant, so I've spent the last month trying to perfect a recipe at home to duplicate it. The trick is to infuse the tripe with lots of the ginger and scallion flavor while it's becoming tender, during the initial boiling step. The outcome is a flavorful dish well worth the effort. Here it is... and enjoy!
Provided by mlao77
Categories Chinese
Time 3h15m
Yield 6 , 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Clean the tripe well under running water.
- Place the whole pieces of tripe in a large pot and fill with chicken stock, water, 2 1/2 ounces of the sliced ginger, 4 scallion stalks, 1 garlic clove, sesame oil, 1/2 cup of the rice wine, white pepper, salt and the dried chilil peppers.
- Place the pot over high heat and bring to a boil. Lower heat to a simmer and continue to simmer for 2-3 hours. Check for doneness by piercing tripe with a fork. Tripe should be tender but easily sliced with a knife, not rubbery.
- Drain the tripe and slice into 1 inch strips. Discard broth.
- In a wok, heat peanut oil on medium high heat.
- Add and sautee the garlic clove, 1/2 ounce of julienned ginger, and 2 julienned scallions. About 2 minutes.
- Add the tripe and remaining 1/2 cup rice wine. Simmer for 2 minutes. Discard the garlic clove.
- Make a slurry with the chicken broth and cornstarch. Add mixture to wok. Stir to thicken. About 2 minutes. Serve with rice.
Nutrition Facts : Calories 592.4, Fat 23.7, SaturatedFat 6.7, Cholesterol 413.6, Sodium 3188.3, Carbohydrate 25.8, Fiber 3.6, Sugar 2.4, Protein 50.7
MONGOLIAN BEEF AND SPRING ONIONS
A soy-based Chinese-style beef dish. Best served over soft rice noodles or rice.
Provided by vkarlson
Categories World Cuisine Recipes Asian Chinese
Time 30m
Yield 4
Number Of Ingredients 10
Steps:
- Heat 2 teaspoons of vegetable oil in a saucepan over medium heat, and cook and stir the garlic and ginger until they release their fragrance, about 30 seconds. Pour in the soy sauce, water, and brown sugar. Raise the heat to medium-high, and stir 4 minutes, until the sugar has dissolved and the sauce boils and slightly thickens. Remove sauce from the heat, and set aside.
- Place the sliced beef into a bowl, and stir the cornstarch into the beef, coating it thoroughly. Allow the beef and cornstarch to sit until most of the juices from the meat have been absorbed by the cornstarch, about 10 minutes.
- Heat the vegetable oil in a deep-sided skillet or wok to 375 degrees F (190 degrees C).
- Shake excess cornstarch from the beef slices, and drop them into the hot oil, a few at a time. Stir briefly, and fry until the edges become crisp and start to brown, about 2 minutes. Remove the beef from the oil with a large slotted spoon, and allow to drain on paper towels to remove excess oil.
- Pour the oil out of the skillet or wok, and return the pan to medium heat. Return the beef slices to the pan, stir briefly, and pour in the reserved sauce. Stir once or twice to combine, and add the green onions. Bring the mixture to a boil, and cook until the onions have softened and turned bright green, about 2 minutes.
Nutrition Facts : Calories 390.8 calories, Carbohydrate 54.7 g, Cholesterol 27.2 mg, Fat 12.1 g, Fiber 3.3 g, Protein 18 g, SaturatedFat 2.8 g, Sodium 1861.8 mg, Sugar 38.8 g
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