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Quicker Baked Potato

Try this method for speeding up the potato baking process (for a better texture than those that you microwave). Pre-heat the oven to 400. Place the potato in boiling water for 10 minutes. Bake for 30 minutes. This will cut the cooking time in half.


Chinese: Asparagus With Black Bean Beef

main dish, vegetables, beans, beef, chinese

1/2 lb beef, sliced, marinated
1 lb asparagus
1/4 teaspoon baking soda, dissolved in
1 2 teaspoons water
1 tablespoon chinese fermented black
1 beans, minced with:
4 garlic cloves (1/2 teaspoon
1 each)
1 teaspoon rice wine
2 teaspoon soy sauce
1 peanut oil
1 teaspoon cornstarch
1 teaspoon soy sauce
1/2 teaspoon rice wine
1/2 teaspoon sugar
1/4 teaspoon msg (optional)
1/2 teaspoon salt
1 teaspoon cornstarch
1/3 cup water

Cut the beef when it is partially frozen, and cut it across the grain into thin slices. Stir baking soda solution into the beef (to help tenderize it). Stir in the marinade. Then stir in 1 tsp peanut oil and marinate the beef for one hour or more in the refrigerator. Heat 1 tablespoon peanut oil over high heat, add 1/2 teaspoon salt. Stir in asparagus. Add 1/4 cup water. Cover pan for 2 minutes, and do not lift lid. When done, remove to a platter. Over high heat, add 1 tablespoon of oil. Stir-fry the RINSED black beans and garlic mixture. Stir for a few seconds. Add the beef. Stir-fry quickly until barely. Do not overcook or the beef will become tough. Sizzle in 1 tablespoon of rice wine and 2 teaspoons of soy sauce. Stir in asparagus. Add gravy mixture. Stir until thickened. Serve hot. SOURCE: Stella Chan's Secrets in the Art of Chinese Cooking.