Sesame Beef

In small saucepan mix:

1/2 c. water

1 T. orange peel

1 T. crushed red pepper

Boil above ingredients down to about 1/3 c. juice.
Strain, reserving

juice.

Back in small saucepan add:

Reserved juice

1/4 c. packed brown sugar

3/4 c. ketchup

1/2 c. sherry

2 tsp. sesame oil

1/4 c. rice wine vinegar

salt, to taste

1/2 tsp. msg.

1 T. soy sauce

Stir well over low heat until slight boil. To this add
a mixture of 2

tsp. cornstarch w/ 1 T. cold water. Stir constantly
until thickened.

To sauce add 2 T. toasted sesame seeds. Keep warm
until beef is

ready.

For Beef:

Slice 1/2# - 3/4# lean sirloin or tenderloin into 1/4"
strips. Coat

beef in a mixture of 1 beaten egg, 1/2 tsp. sesame oil,
msg and salt.

Then coat beef in cornstarch, and let sit on wax paper
for about 10

minutes (until cornstarch is almost absorbed). Deep
fry beef pieces

at 350° until slight brown (about 2/12 minutes). Drain
on paper

towel. Add beef to sauce and serve over hot rice.

Contributed by: Diana Maxwell.

CHINESE
RECIPES

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Egg Rolls

1 lb. chinese cabbage (Napa)

2 stalks celery

1/2 lb. cooked shrimp

1/2 lb. cooked pork or chicken livers

10 water chestnuts

1/3 cup bamboo shoots

1 tsp. salt

1 tsp. sugar

Liberal dash pepper

1/2 tsp. light soy sauce

1/4 tsp. sesame oil

1 beaten egg

10 egg roll skins

3 cups oil

PREPARATION: Boil cabbage and celery until
very tender. Drain and squeeze

out excess water. Shred very fine and set
aside to

drain further. Parboil shrimp and fry or bake
pork. Mince both. Shred

water chestnuts and bamboo shoots. Mix all
ingredients but egg together.

Beat egg. Wrap filling in egg roll skins and
seal with egg.

COOKING: Heat oil in wok or deep fat fryer to
375 degrees and drop in egg

rolls. When skin turns light golden brown,
remove from oil and drain. (At

this point restaurants refrigerate them and
finish the cooking process as

needed.) When cool, drop again into hot
oil and fry until golden brown.

Makes 10.

The two-stage deep frying method is actually a
professional Chinese chefs'

secret. It assures that the inside will be
moist and not overcooked (as

anything overcooked becomes dry) and the
outside will be crisp.

This recipe came from The Easy Way To Chinese
Cooking by Beverly Lee. We

have used it many times and have had a lot of
success and our friends like

it too.

Contributed by: Sharon and Rich Nedinsky

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