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12
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1
2
2
1/4
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1
2
1/2
3
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1/2
1
2
1/3
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2
1/4
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oz
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t
T
T
t
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#
cl
in
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c
t
T
t
---
T
t
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Beef, lean (1)
-- Marinade
Soy Sauce
Rice Wine (2)
Cornstarch
Pepper, black
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Fuzzy Melon (3)
Garlic
Ginger Root
Scallions
-- Sauce
Stock
Soy Sauce
Oyster Sauce
Salt
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Oil
Sesame Oil.
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Prep - (30 min)
- Slice BEEF across the grain into strips about 1/8 inch thick
and about 1/2 inch wide.
- Mix all Marinade items and massage into Beef. Let
stand for at least 20 minutes.
- Peel the FUZZY MELON with your vegetable peeler, taking as
little as possible. Cut lengthwise in quarters, then crosswise about
3/8 inch thick.
- Crush GARLIC and chop fine. Slice GINGER very thin
and chop fine. Slice SCALLIONS, white and light green parts,
thin on a diagonal. Mix all.
- Slice dark green Scallion tops about 1/4 inch wide and
set aside.
- Mix together all Sauce items.
Run - (25 min)
- In a wok or spacious sauté pan heat Oil and fry
Garlic mix stirring until garlic threatens to color, then stir
in Beef. Fry stirring until beef has lost its raw color and
is frying well, being careful the fond that sticks to the pan does
not burn, because it is the thickener for the sauce.
- Stir in the Fuzzy Mellon and fry stirring until coated with
oil. Stir in Scallion tops.
- Stir in Sauce mix. Bring to a boil and simmer covered
over moderately low heat, tumbling now and then, until Fuzzy Melon
is tender (about 15 minutes). The seed mass should look somewhat
translucent, but not start to fall apart. During this time scrape
up the fond to incorporate it into the sauce. Stir in more
stock if needed for the desired consistency. I serve this as a single
main dish with rice, so I keep the sauce more liquid than for a
Chinese style serving.
- Stir in Sesame Oil until well distributed and turn off heat.
- Serve hot with plenty of steamed long grain rice.
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