Beef｜Chinese｜Mushrooms｜Spring｜Vegetables｜牛肉と菜の花の甘味噌炒め
Beef and Canola Flowers Stir-Fried in Sweet Miso Sauce
Culinary Studio Culinary Art 2008.April.
Ingredients
| Beef | 200g ... Cut into bite-sized pieces. Marinate with (1 tsp sake, 1/2 tsp salt, 1 tbsp potato starch, 1 tsp sesame oil). |
| Boiled Bamboo Shoots | 100g ... Julienned |
| Dried Shiitake Mushrooms | 3 pieces ... Rehydrated and julienned |
| Red Bell Pepper | 1 ... Julienned |
| Leek | 10cm ... Finely chopped |
| Canola Flowers | 1 bunch ... Boiled and cut into 3cm lengths |
| Sesame Oil | 2 tablespoons |
Seasoning
| Tianmianjiang (Sweet Bean Sauce) | 2 tablespoons |
| Doubanjiang (Chili Bean Sauce) | 1 teaspoon |
| Sake | 1 teaspoon |
| Soy Sauce | 1 teaspoon |
| Sugar | 1 teaspoon |
| Oyster Sauce | 1 teaspoon |
Instructions
- Heat 1 tablespoon of sesame oil in a frying pan and sauté the chopped leek.
- Add the marinated beef and stir-fry until browned. Remove and set aside.
- Add the remaining 1 tablespoon of sesame oil to the pan. Stir-fry the bamboo shoots, shiitake mushrooms, and red bell pepper. Add the <Seasoning> and cook through, then return the beef to the pan and stir-fry together.
- Mix in the boiled canola flowers, plate, and serve.