Trim all fat and sinew from meat, slice meat into 5mm slices. Put meat in a bowl, combine with cornflour, oil and soy sauce, mix well and marinate 20 minutes. Clean, peel and thinly slice the ginger, combine with vinegar, sugar and salt in a separate bowl, marinate 20 minutes or longer. Heat the extra oil in a pan, add meat slices gradually, spreading out in pan. When browned on one side, turn to brown the other side; don=92t overlap slices or the meat will not brown well. Cook quickly and only until the meat is tender then remove from the pan. Cut the pepper in halve, remove the seeds, and chop into 2 1/2cm cubes. Add ginger with liquid to the pan with chopped pepper and spring onions, cook quickly stirring for 2-3 minutes. Return the meat to the pan, continue cooking a further minute, stir constantly. Serve garnished with thinly sliced chilli or sliced spring onion.
From: Doreen Randal, Wanganui. New Zealand
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