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Longan Beef Stew


Longan Beef Stew
1 cup glutinous rice flour
3 tablespoons long-grain rice
1 tablespoon vegetable oil
1/4 pound minced beef
2 ounces fresh shrimp, peeled, veins removed, and minced
1 scallion, coarsely chopped
3 canned water chestnuts, coarsely minced
2 Tablespoons dark soy sauce
1/2 teaspoon salt
1 teaspoon sugar
1 teaspoon sesame oil
1/4 teaspoon coarsely ground black pepper
20 longan, fresh or canned
3 quail eggs, hard-cooked, peeled, then cut in half
1. Put glutinous rice in a stainless steel bowl with one quart of water, stir, then let rest for one or two hours then add long-grain rice. Steam for forty minutes, then let rest for twenty minutes.
2. Heat a wok or fry pan, add oil, and fry beef for one minute, then add minces shrimp, scallion, water chestnuts, soy sauce, salt, sugar, sesame oil, and the pepper. Remove from the heat and stir well.
3. Divide the rice and any remaining water into six Chinese soup bowls. Put one-sixth of the meat mixture into the center of it, and drop three longan fruits around the outside of each bowl, pushing them into the meat-rice mixture. Make a depression in the center of the meat and put half an egg onto it. Push egg halfway into the meat mixture.
4. Carefully put each filled soup bowl onto a steamer rack and steam over boiling water for twenty-five minutes. Lift the bowls out and serve one to each person.

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