[Search for users] [Overall Top Noters] [List of all Conferences] [Download this site]

Conference turris::cooks

Title:	How to Make them Goodies
Notice:	Please Don't Start New Notes for Old Topics! Check 5.*
Moderator:	FUTURE::DDESMAISONSec.com::winalski

Created:	Tue Feb 18 1986
Last Modified:	Thu Jun 05 1997
Last Successful Update:	Fri Jun 06 1997
Number of topics:	4127
Total number of notes:	31160

2333.0. "Onion Beef Stir-Fry" by TLE::EIKENBERRY (Sharon Eikenberry) Thu Mar 29 1990 00:03

    
    Here's a really nice beef stir-fry.  It has a very unique flavor,
    compared to other beef stir frys that I've made.
    
    --Sharon
    
     
                                    Onion Beef
    
    
    
    	MARINADE: 
    	2 T soy sauce 
    	1 T Shao Hsing wine or dry sherry 
    	2 tsp cornstarch 
    	2 tsp semsame oil 
    	 
    	3/4 lb. sirloin steak, cut thinly 
    	  across the grain 
    
    	SAUCE: 
    	1/4 cup beef broth 
    	1 1/2 T hoisin sauce 
    	pinch of black pepper 
    	 
    	2 T vegetable oil 
    	1 tsp minced garlic 
    	1 tsp minced fresh ginger 
    	1 onion, thinly sliced 
    	4 green onions (including tops), 
    	  cut into 1/4-inch pieces 
    	 
    	1 T cornstarch mixed with 2 T water
    
    
    
             Combine marinade ingredients in a medium bowl.  Add
             beef and stir to coat. Set aside for 30 minutes.
    
             Combine sauce ingredients in a small bowl and set
             aside.
    
             Heat oil in wok over high heat.  Add beef and stir-fry
             for 2 minutes or until barely pink.  Remove beef and
             cover loosely to keep warm.  Add garlic, ginger,
             onion, and green onions to wok and stir-fry for 2
             minutes or until onion is crisp-tender.  Stir in sauce
             and mix well. Add cornstarch solution and cook,
             stirring, until sauce boils and thickens. Add beef
             back in, mix, and serve.

T.R	Title	User	Personal Name	Date	Lines
2333.1	Where do you get Shao Hsing wine ?	SMURF::GLUMAC		`Wed Apr 04 1990 13:40`	2

2333.2		TLE::EIKENBERRY	Sharon Eikenberry	`Wed Apr 04 1990 17:10`	11
	I got a bottle of Shao Shing cooking wine at the Joyce Chen store in Nashua. I am assuming that Shao Shing and Shao Hsing are the same thing -- can anyone confirm? Just like they make "Cooking Sherry", is there a non-"cooking wine" when it comes to Shao Hsing? If you can't find it, you can substitute Dry Sherry. Most recipes give an either or. --Sharon
2333.3	re: .-1	DICKNS::CORBO		`Thu Apr 05 1990 14:43`	22
	> I got a bottle of Shao Shing cooking wine at the Joyce Chen store in Nashua. >I am assuming that Shao Shing and Shao Hsing are the same thing -- can anyone >confirm? There should be no difference. I know of three ways to romanize Mandarin Chinese: Yale, Wade-Giles, and PinYin. The Yale system is used in Taiwan (for the most part), Wade-Giles was used prior to 1949 when I believe PinYin was then adopted, but don't quote me on it. In this case it may be a typo on the label, because I think the Yale romanization would be "Sying" and not "Shing", and the Wade-Giles would be "Hsing". >Just like they make "Cooking Sherry", is there a non-"cooking wine" when >it comes to Shao Hsing? Don;t know. I thought Shao Hsing referred to a name brand of Chinese cooking wine. Hope this helps. -Tracy
2333.4		PSW::WINALSKI	Careful with that VAX, Eugene...	`Thu Apr 05 1990 19:35`	10
	As far as I know, shao hsing is a type of rice wine, not a particular brand name. The universal substitute recommended in the cookbooks seems to be dry sherry. Some "industrial grade" pale dry sherry such as Gallo or Taylor fits the bill nicely. I wouldn't use stuff specifically bottled as "cooking sherry" because they usually add salt to that stuff. This means that you may have to adjust the amount of salt in the recipe to compensate for the amount in the "cooking sherry." Better, in my opinion, to go with unsalted sherry so that the recipe doesn't need adjustment elsewhere. --PSW
2333.5	Please .... don't pass that!	HPSCAD::BOOTHROYD	Buh'weet say Panky O'TAY!	`Fri Apr 06 1990 17:48`	4
	.... cooking sherry is just about the nastiest stuff too!!!!!! /gail
2333.6	I just buy cheap white wine	CADSYS::RICHARDSON		`Wed Apr 11 1990 14:10`	4
	"Cooking sherry" is very salty (I guess so that no one will try to DRINK it - I don't think you would be ABLE to drink the stuff plain) - when I need a cheap cooking wine I buy cheap California "sherry"; it's almost as cheap as "cooking sherry" anyhow.