Serving
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Beef with Mustard Greens
China - California

Serves
Effort:
Sched:
DoAhead:  
3 main  
***
50 min  
Prep
A dish presenting intersting contrasts in flvor and texture. Gai Choy is quite a bit different from Western mustard greens, but still goes very well with beef. I call this "China California" because I couldn't verify the exact ethnicity of the pattern recipe, though the ingredients and methods were Chinese enough.



12
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1
1
1
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1
4
2
1/3
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1/3
1
1-1/2
1-1/2
1/3
-----
2
oz
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T
T
T
---
#
oz
cl
in
---
c
T
T
T
t
---
T
Beef, lean (1)
-- Marinade
Soy Sauce
Rice Wine (2)  
Cornstarch
---------
Gai Choy (3)
Mushrooms (4)
Garlic
Ginger Root
-- Sauce
Stock
Soy Sauce
Chili Garlic (5)
Oyster Sauce
Salt
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Oil
Prep   -   (30 min)
  1. Slice BEEF across the grain into strips about 1/8 inch thick and about 1/2 inch wide.
  2. Mix all Marinade items and massage into Beef. Let stand for at least 20 minutes. Note: if you want a thick Chinese Restaurant style sauce, use 1-1/2 T of Cornstarch.
  3. Tear GAI CHOY leaves into smallish shreds. Slice Stems depending on thickness. Keep separate.
  4. Slice MUSHROOMS as desired (depends on type and size - thick for regular White mushrooms, thinner for King Trumpets). Mix with Gai Choy Stems.
  5. Crush GARLIC and chop fine. Slice GINGER very thin and chop fine. Mix.
  6. Mix together all Sauce items.
Run   -   (20 min)
  1. In a wok or spacious sauté pan heat Oil and fry Garlic mix until Garlic threatens to color, then stir in Beef and fry stirring over high heat as long as you can without the fond adhering to the pan getting too dark (it should be a bit reddish still) as it's the thickener for the sauce.
  2. Stir in Gai Choy Stem mix. Fry stirring for about 2 minutes, then stir in Leaves until well coated with oil and somewhat wilted.
  3. Stir in Sauce mix. Bring to a boil and simmer covered over low heat until Gai Choy Stems are crisp tender (about 7 minutes, depending on size). Scrape up the fond stuck to the pan to thicken and flavor the sauce. Stir in more stock if needed (probably not) for the desired consistency.
  4. Serve hot with plenty of steamed long grain rice.
NOTES:
  1. Beef:   Use a reasonably tender cut like chuck (shoulder) because cooking time is short. Weight is with all excess fat and membranes cut away.
  2. Rice Wine:   Use a good, drinkable Chinese rice wine, not that horrid salted "cooking" version. If you don't have this, use a Dry Sherry. Sake is made from rice but is not considered a good substitute. For details see our Chinese Rice Wine page.
  3. Small Gai Choy:   These Chinese mustard greens are quite different from Western mustard greens, more tender with a subdued flavor. Large Gai Choy is a bit too strong. Don't confuse this with Gai Lan, which is broccoli. For details see our Asian Greens page.
  4. Mushrooms   I prefer King Oyster mushrooms which can be sliced in various ways and remain quite firm in cooking. White mushrooms could be used with some change in flavor. For details see our Fungus page.
  5. Chili Garlic Sauce:   The ubiquitous Hui Fong (Rooster brand) Chili Garlic Sauce will work just fine here.
  6. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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