Well, I didn't get around to making the Tangerine
Stir-fried Beef with Snow Peas for Cinco de Mayo
as I had planned. I was too tired. So I made it
on Seis de Mayo. I would post the recipe but
I don't have it on the computer. I printed it out
from the America's Test Kitchen web site but it's
no longer available. I'll type it in one of these
days but for now, sorry.
It turned out pretty good. The beef slices are
marinated in soy sauce and brown sugar. The
sauce is made from tangerine juice, a little sesame
oil, brown sugar, cornstarch, and soy sauce (as I
recall. Then there's a paste of tangerine zest,
black bean paste, minced garlic, minced ginger,
and hot red pepper flakes and a little oil. Stir-fry
the beef (after draining off the marinade) half at a
time, then remove. Wipe pan and add a little oil and
cook onions then add the snow peas and cook a few minutes.
Push veggies aside and add paste and cook briefly then
return meat and juices and stir well and then add the
sauce and cook till thickened. Serve over rice.
It was good but there was too much soy for my taste.
You couldn't taste the tangerine juice at all, just
the zest. The soy completely over-powered the juice.
If I made it again I would only use the soy marinade but
forego putting more soy in the sauce. If I'm going to
use all that tangerine juice I want to taste tangerine
juice - otherwise, why not just use water or something.
I even used lite soy but it was still too much (There
were 2 T. soy to 3/4 c. juice.) Of course the black
bean paste probably didn't help but I think without the
soy you would be able to taste the juice.
Kate
--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?
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