the appetizer:

Chinese cooking, like most of Asia, focuses first on a starch like rice or noodles, then adds an accompaniment of meat or seafood, rather than meat first, starch and vegetables second, as found in European-influenced cuisines. Recipes in China are as diverse as the language, with its 80,000 characters, and Chinese immigrants have brought this complex culinary heritage to almost every region of the world.



Tomato Beef

3/4 lb. flank steak
1 teaspoon rice wine
Pinch sugar
2 tablespoons soy sauce
1 piece ginger root, minced
1/4 teaspoon pepper
1 teaspoon cornstarch
2 tablespoons oil
1/4 cup chicken broth
1 tablespoon soy sauce
1 teaspoon sesame oil
1 tablespoon sugar
2 tablespoons ketchup
1/2 cup oil
12 green onions, sliced
1 large green pepper, seeded, cut into strips
2 ripe tomatoes, seeded, cut into wedges

Cut flank steak into thin strips about 2 inches long. In a large bowl, combine wine, sugar, soy sauce, ginger, pepper, cornstarch, and oil. Add meat strips and toss to coat. Let marinate for 30 minutes.

In a small bowl, combine the broth, cornstarch, soy sauce, sesame oil, sugar and ketchup; set aside.

Place wok over high heat and add 1/4 cup of oil. Stir fry beef for 2 to 3 minutes. Remove with a slotted spoon and transfer to a large bowl. Add remaining 1/4 cup of oil and heat. Add green onions and green pepper and stir fry for 1 minute. Add tomatoes and stir-fry for another minute. Add broth mixture and cook for 1 minute, or until it thickens slightly. Add beef and mix well.


Chinese Cuisines and Customs

Chinese and Lunar New Year Handbook

from Kate's Global Kitchen:

Chinese Cookbooks

Chinese Recipes


China on Wikipedia

Hong Kong on Global Gourmet's Destinations

More country Destinations


This page modified January 2007

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