Beaf and Balsam Pear Stir-fry Recipe

7 oz./200g beef

1 balsam pear, deseeded

1 red pepper, chopped fine

3 slices ginger root

2 tbsps.vegetable oil

A: 1 tsp.oyster sauce, 1 tsp.cornstarch, 1 tsp.vegetable oil

B: Proper quantity of salt and MSG to taste, 1 tsp.white sugar

1. Cut the balsam pear according to P1.

2. Melt a pinch of salt in water, Soak the balsam pear slices for a while.

3. Bring a large pot of water on to boil, blanch the balsam pear slices briefly, about 40 seconds, then put into a bowl of cold water to stop cooking and keep crispy.

4. In a bowl, whisk the beef and Seasoning A together, you'd better drizzle some oil over it for a better flavor (P2&3).

5. Heat the wok with 2 tbsps.vegetable oil, add the beef and stir fry over moderate heat, breaking up the lumps, until the meat is white.

6. Add the balsam pear slices, ginger slices, chopped red pepper and Seasoning B, stirring and tossing to mix everything together, about 2 minutes, or until cooked (P4).

7. Remove to a plate and serve hot.

  

Tips:

1. Step 2 helps to ease the bitter taste of balsam pear.

2. Do not cover while you cook balsam pear, as it can bring the colour to yellow.