With our eyes wide shut, in the name of normalcy, we tolerate the theft of our democracy by the modern robber barons and carpetbaggers, led by a racist, misogynistic clown, most likely in the pay of/blackmailed by an enemy head of state. The revolution will not be televised because, as in dictator run countries, the broadcasting industries will be solely in control of and censored by the government through a billionaire/millionaire packed Presidential cabinet. Scary.
Refusing to be paralyzed by fear, I checked the expiration date on our passports, remembered that we are dual nationals and decided to make “Chinese” 🙂
Some years ago, I bought the Revolutionary Chinese Cookbook that I use frequently and adore. My copy, of course, is in France but, in the spirit this Christmas, I thought I would buy another copy and gift it to one of my neighbors. However, after some deep thought, I realized that everyone doesn’t love everything I love, naturally, and that it wouldn’t necessarily be a welcome gift and would probably be given away or stuck on a back shelf. I wouldn’t want that. This is a wonderful cookbook, so I did us both a favor and kept it for the house here 😀 The inspiration for cumin in this recipe comes from the cookbook. The rest is just whimsy.
I had some pre-sliced beef in the freezer that said Black Angus on the outside but, guys, it was definitely bovine, but whatever.
I wanted lots of vegetables in this stir fry, plus the usual ginger, onion and garlic to prevent early senility in my husband who seems to be losing his hearing. That could be the first step. He says that he has selective hearing 😀
Vegetarians: You can eat this. Just add the marinade ingredients without the beef at the end.
According to the cookbook, Chairman Mao loved food. I imagine before and during the revolution he was pretty hungry sometimes. Things change.
My husband’s hearing was fine when I said lunch was ready but he was standing right next to me 😀
Cumin Beef Stir Fry with Vegetables
1 tbsp Chinese wine
1/2 tsp salt
3 tbsp Tamari soy sauce
1 tbsp rice flour
1 tbsp water
1 lb thin sliced stir fry beef
2 tbsp peanut oil
1/2 onion, thinly sliced
4 thin slices of fresh ginger
4 cloves garlic, thinly sliced
1 red bell pepper, diced
1 Anahiem chilli, seeds removed (or not) and diced
1 tbsp cumin
2 tbsp peanut oil
1 bunch of young aspargus, tough ends snapped off and sliced diagonally (1 1/2 inches)
1 package snow peas
8 0unces mushrooms, quartered
Mix the wine, salt, soy sauce, rice flour and water together, then stir into beef and set aside.
Heat the oil in a large wok or fry pan, add the beef and stir fry just until medium rare. Remove and set aside.
Add the remaining 2 tbsp peanut oil to the pan with the onion, ginger, garlic, cumin, bell pepper and chilli. Saute for about 2 minutes. Add the asparagus, snow peas and mushrooms to the pan and continue to saute until the asparagus is crisp tender and the mushrooms have begun to release their liquid. Stir in the beef, cover and steam for about 5 minutes, stirring a couple of times.