Text 35285, 83 rader
Skriven 2010-02-28 18:02:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: things 858
==================
-=> Quoting Michael Loo to Glen Jamieson <=-

 GJ> When my ethnic Filipina niece and her Chinese-born fiancee were with
 GJ> me in Austria they experienced no overt racism.  Perhaps if they had
 GJ> been North African in origin they may have been treated differently.

 ML> Perhaps. Chinese are still generally treated as curiosities
 ML> in (say) the British Isles, whereas Indians (aka Asians or
 ML> Pakis) suffer pretty severe discrimination. I must say that
 ML> the worst anti-Chinese hostility I've encountered has been
 ML> in the USA.

When a minority is tiny it poses no threat to the status quo, whereas
a sizable one seems to, in many minds.

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Sichuan Boiled Beef In Fiery Sauce
Categories: Chinese, Beef, Chilies
  Servings: 4

      1    stalk of celery, stem only,
           chopped 2-inch segments
      4    scallions, white parts only,
           chopped into 2-inch
           segments
      1 lb flank steak, thinly sliced
           against the grain
           Salt
      1 TB yellow rice wine
      5 TB vegetable oil
     10    dried red chiles
      2 ts Sichuan peppercorn
      4 TB chili bean paste
      3 c  chicken stock
      1 TB dark soy sauce
      1 TB cornstarch

Add the sliced beef to a bowl and pour in the rice wine. Toss
well and set aside for 10 to 15 minutes.

Pour 3 tablespoons of the oil into a work or large saute pan.
Turn heat to high. When very hot, add the chiles and Sichuan
peppercorns. Stir constantly, and cook for 1 to 2 minutes, until
very fragrant but not burnt. Turn off the heat, and remove chiles
and peppercorns and set aside. When cool, roughly chop the chiles.

Turn the heat back to high. Add the celery and scallions and cook
for about 2 minutes, until they are just cooked through. Remove them
and set aside.

Add the chili bean paste and cook for 30 seconds, stirring often,
until very fragrant. Pour in the chicken stock and soy sauce. Bring
to a boil. Meanwhile, whisk together the cornstarch with 3
tablespoons of water. Stir in the beef and toss until coated. When
stock is boiling, reduce heat to a simmer and then add the beef.
Cook for 1 to 2 minutes, or until the beef is just cooked. Turn off
the heat.

Divide the celery and scallions between four bowls. Ladle the
broth and the beef into each bowl. Add the chopped chiles and
Sichuan peppercorns to each. Pour the rest of the oil into a skillet
set over high heat. When it starts to smoke, turn off the heat, and
immediately pour over each bowl. It will sizzle the beef on top.
Serve immediately.

Adapted from Land of Plenty by Fuschia Dunlop.

From: Serious Eats
 
MMMMM-------------------------------------------------


Cheers

YK Jim


... Being a persecuted minority of 90% of the population is never easy.

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