Beef & Tomatoes - Herb Chow Recipe




Beef & Tomatoes - Herb Chow Ingredients

6 Tomatoes, whole
1 cup Beef, sliced
1/2 cup Green onions, shredded
1/2 cup Onions, cooking, chunks
1 cup Warm water
1/4 cup Tomato ketchup
1 pinch Salt and pepper
1 tbsp Ginger root
- fresh, minced
1 tbsp Garlic, fresh minced
2 tbsp Corn starch (or)
- tapioca starch
2 tbsp Sugar, white
2 tbsp Green onions, diced
Vegetable oil

A Recipe for
Beef & Tomatoes - Herb Chow

 

High-tech tomatoes. Mysterious milk. Supersquash. Are we supposed to eat this stuff? Or is it going to eat us?

Annita Manning



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Isadora Duncan, America dancer (1878-1927)



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Food Tip
Test cornstarch for freshness by mixing one teaspoon of vinegar with one teaspoon of cornstarch. The mixture will bubble if the cornstarch is fresh.




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Herb Tip
Using Rosemary:
The leaves of the rosemary plant are available in both fresh and dried varieties and the stems make easy skewers that add a ton of flavor to shish-ka-bobs. Rosemary is an excellent herb to be used with beef, lamb, fish, poultry, stuffings, fruit cups, vegetables and marinades. Rosemary carries a very bold, piney and perfumy flavor so remember: A little goes a long way.




Beef & Tomatoes - Herb Chow

I will not eat oysters. I want my food dead - not sick, not wounded - dead.

Woody Allen






Beef & Tomatoes - Herb Chow Directions

Preparing Tomatoes: Remove skins off tomatoes by placing tomatoes in
hot boiling water. Leave for 2 to 3 minutes, peel off tomatoe skins,
cut tomatoes in 6 wedges and place in bowl.

Heat wok, add 2 tablespoons vegetable oil, add 1/2 of the ginger and
garlic, add raw beef and cook it to 50 percent done (optimist) or 50
percent raw (pessimist). Remove beef from wok. Add 2 more tablespoons
of vegetable oil to wok, add remaining garlic and ginger, add onions,
cook 1 minute and add tomatoes. Stir fry until tomatoes are warm,
add water, salt, sugar and ketchup. Season sauce to your taste. Bring
to a boil and thicken sauce with corn starch. Add back the cooked
beef and shredded green onions. Mix well and remove from wok. Serve
over steamed rice, chow mein, or fried rice. Garnish with green onions

Source: Cooking the Chinese Way with Herb Chow

Typos by Vern

Serves: 6

 

 

 

 

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