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viernes, 18 de mayo de 2012

Beef Roll Soup with Mustard Green


10 thin pieces beef steak
300 gr mustard green (choy sun)
2 slices ginger
1,25 litres water
salt to taste

200 gr golden needle mushrooms
3 tbsp shredded carrot

1 tsp soy sauce
3/4 tsp cornfluor
pinch of pepper


Mix beef steak with marinade and marinate foo 30 minutes.
Rinse mustard green and section.  Rinse mushrooms and drain.
Divide mushrooms and carrot into 10 equal portions.  Roll each portion in each piece of beef steak.  Fasten with toothpick and steam over high heat for 10 minutes.  Drain beef rolls and reserve liquid.
Heat 2 tbsp oil and stir-fry ginger until fragant.  Add water and bring to a boil.  Add in mustard green and cook for 1 minute.  Add in beef rolls and reserved liquid.  Bring to a boil again, add in salt, dish up and serve.

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