Hunan Style Beef and Chcken II

Beef

Hunan Style Beef and Chcken II
Ingredients:
5 ounces flank steak cut into one-third inch by three-inch strips
6 ounces chicken leg meat, skin removed, and cut same as the beef
2/5 teaspoon salt, divided
1/3 teaspoon pepper, divided
1 egg white, divided
1 and 1/2 Tablespoons cornstarch, divided
4 cups soybean oil, for deep frying
1/3 green pepper, cut same size as the beef
1/3 red pepper, cut the same size as the beef
3 ounces baby corn
2 scallions, white portions only, cut into one-inch pieces
1 teaspoon minced fresh ginger
1 teaspoon minced garlic
2 Tablespoons rice wine
4 Tablespoons soy sauce
1 and 1/2 Tablespoons sugar
1 teaspoon chili oil
1/2 cup chicken stock
1 Tablespoon cornstarch mixed with same amount of cold water
1 teaspoon sesame oil
Preparation:
1. Mix one portion of salt, pepper, egg white, and cornstarch with the beef, the other with the chicken pieces. Add one tablespoon of the soybean oil to each of these, and mix well.
2. Heat oil and the chicken strips and when they turn color then add the beef strips and stir-fry for half minute or until the beef changes color, then add the red and green pepper pieces and the baby corn and stir-fry for another half minute before removing both meats and the vegetables and drain.
3. Remove all but two tablespoons of the oil from the wok (reserve for another use) and heat these tablespoons of oil. Add scallion pieces, the ginger and the garlic and stir-fry until aromatic (half minute) before adding the wine, stock, and the rest of the ingredients and stir once or twice then add the chicken/beef/vegetable mixture and stir. Remove everything to a serving bowl or platter and serve.

Flavor and Fortune is a magazine of: