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  Added: Sep 23, 2006  •  Visited (919)  •  Print version Print this recipe (162)  •  eMail recipe eMail recipe (1)  •  Write review  •  Not rated Rate this recipe
Stir - Fried Ground Beef With Smoked Oysters
(Hao - Shih - Niu - Jou)
What You Need:
  • ½ cup shelled fresh peas (or substitute thoroughly defrosted frozen peas)
  • 1 tablespoon soy sauce
  • 1 tablespoon Chinese rice wine, or pale dry sherry
  • 1 teaspoon cornstarch
  • 12 lettuce leaves
  • 2 tablespoons peanut oil, or flavorless vegetable oil
  • ½ pound lean boneless beef, preferably top round, ground once
  • 1 3¼ -ounce can smoked oysters, drained and finely chopped
  • 1 tablespoon bottled oyster sauce
  • 1 teaspoon cornstarch dissolved in 1 tablespoon cold chicken stock, fresh or canned, or cold water

  • How To Cook:
    1. Blanch the freshly shelled peas by dropping them into 4 cups of rapidly boiling water and letting them boil uncovered for 5 to 10 minutes, or until tender. Then drain and run cold water over them to stop their cooking and set their color. Frozen peas need only be thoroughly defrosted.

    2. Combine in a bowl the soy sauce, wine and 1 teaspoon cornstarch, and stir until the cornstarch is dissolved. Add the ground beef and mix together with your fingers or a spoon until the ingredients are thoroughly combined.

    3. Separate the lettuce leaves, wash them under cold running water and pat them dry with paper towels. Cut them into 5-inch rounds. Arrange the leaves on a serving platter and refrigerate.

    4. Have the above ingredients, the oil, oysters, and oyster sauce and cornstarch mixture within easy reach.

    TO COOK:
    1. Set a 12-inch wok or 10-inch skillet over high heat for 30 seconds. Pour in the 2 tablespoons of oil, swirl it about in the pan and heat for another 30 seconds, turning the heat down to moderate if the oil begins to smoke.

    2. Add the ground beef and stir-fry for about 1 minute or until it loses its red color and any liquid which has accumulated in the pan evaporates. Add the peas, oysters and oyster sauce.

    3. Stir-fry for a minute longer, then give the cornstarch mixture a quick stir to recombine it and add it to the pan. Cook, stirring, for a few seconds until the ingredients are coated with a light, clear glaze.

    4. Immediately transfer the entire contents of the pan to a heated platter and serve at once, accompanied by the lettuce leaves.

    5. Traditionally, each guest spreads a lettuce leaf on his plate and places about 2 tablespoons of the beef mixture in the middle of the leaf.

    6. The leaf is folded in half over the beef and tucked gently under it, one end of the package is then folded over about 1 inch to enclose the filling securely, and the whole rolled into a neat cylinder that can be picked up with the fingers and eaten.

    To Serve: 2 to 4 as main course or 4 to 6 as Chinese Meal
    This recipe is also available in:
    Cuisine » Asia » China
    Main Ingredient » Meat & Poultry » Beef
    Main Ingredient » Shellfish » Oysters
    Main Ingredient » Vegetables » Lettuce
    Dish » Main Courses


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