Celebrating the Year of the Rabbit

Download Flash Player to view this content.

Ginger Beef

If you can find thinly sliced beef for rouladen or bolgogi beef, it's an easy start. Adapted from the Best of Bridge.

1 lb. sirloin steak or any other cut you like (I used eye of round)
2 eggs, beaten
3/4 cup cornstarch
1/3 cup water
1/2 cup sugar
1/4 cup soy sauce
3 Tbsp. rice vinegar
2 Tbsp. wine (red or white - optional)
1 Tbsp. sesame oil
pinch red chili flakes
1/4 cup grated fresh ginger
4-5 garlic cloves, crushed
canola oil, for cooking
1 small red pepper, sliced
1 large carrot, coarsely grated
2 green onions, chopped

Thinly slice the beef into strips a few inches long and about 1/4-inch wide. Toss with eggs in a medium bowl. Stir together the cornstarch and water and add to the beef; toss to blend well.In a small bowl or measuring cup, stir together the sugar, soy sauce, vinegar, wine, sesame oil and chili flakes. Stir in half the ginger and garlic.

In a wok or heavy pot, heat about an inch of oil over medium-high heat until hot but not smoking. Drop the strips of beef into the oil using a fork, chopsticks or tongs, keeping them from clumping together and cooking in batches so the beef doesn't crowd the pot. Once golden and crisp, transfer to a paper towel-lined plate or sheet. Pour the oil out into a jar (or start with a fresh pan or wok with a new drizzle of oil) and add the pepper, carrots, green onion and remaining ginger and garlic to the pan. Cook for a minute or two, then pour the sauce overtop and heat through. Put the beef in a shallow bowl, pour the sauce over top and serve immediately. Serves 6.

Potstickers

1 lb. lean ground pork
1/4 cup finely chopped mango (optional)
2 green onions, finely chopped
1-2 Tbsp. soy sauce (or to taste)
2 garlic cloves, crushed
1 Tbsp. grated fresh ginger
1 tsp. sugar
1 tsp. sesame oil
1 pkg. wonton or gyoza wrappers, thawed if frozen
canola oil
chicken or veggie stock, or water

In a medium bowl, stir together the pork, mango (if using), green onions, soy sauce, garlic, ginger, sugar and sesame oil and mix it all up with your hands.

To fill wontons, place a small spoonful of filling in the middle of each wrapper; moisten the edges with water (just use your finger) and fold over, pressing the edge tightly to seal. Place seam side up on a cookie sheet, pressing lightly to flatten the bottom. Cover with a tea towel to prevent them from drying out. (Dumplings can be prepared up to this point, covered with plastic wrap and refrigerated for up to 24 hours or frozen.)

When you're ready to cook the potstickers, heat a drizzle of canola oil in a largeish skillet set over medium-high heat. Place half the dumplings at a time in the skillet and cook for a minute or two, until deep golden brown on the bottom, shaking the pan a few times to keep them from sticking. Don't crowd the pan too much.

Pour about 1/4 cup stock or water into the pan. Cover, reduce heat to medium and cook for about 5 minutes - this will allow them to steam, cooking them through.

Makes 2 - 3 dozen potstickers.