Chinese Beef Tripe With Ginger And Garlic Recipes

CHINESE STIR-FRIED BEEF WITH ONIONS

Steps:

• Gather the ingredients.
• Cut beef against the grain into 1/2-inch strips.
• In a large bowl, combine the light soy sauce, rice wine or dry sherry, sesame oil, black pepper, and cornstarch. Add the beef, coating completely, and marinate at room temperature for about 15 minutes.
• In a small bowl, combine the dark soy sauce , sugar, and Chinese rice wine or dry sherry. Set aside.
• Heat wok and add 2 tablespoons oil, allowing it to drizzle down the sides.
• When the oil is ready, add ginger and garlic. stir-fry briefly and add onions. Stir-fry until onions are crisp-tender.
• Remove the vegetables from the wok and set aside.
• Add 1 tablespoon oil to the wok, if necessary. Add the beef , stir-frying until it changes color.
• Add the water at this point to make a gravy.
• Return the vegetables to the wok and mix well.
• Add the reserved dark soy sauce-wine mixture.
• Stir in the green onion. Stir-fry briefly to blend all the flavors.
• Serve hot with rice.

GINGER SCALLION TRIPE (DIM SUM STYLE)

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.