The dish. Beef with Dry Red Peppers, is named after a famous Ming dynasty official named Ting Kung-pao. Ting, a noted epicure, engaged a chef to help him prepare lavish banquets to entertain his guests. After a while Ting became tired of his chef's offerings and decided to create some of his own. One day, the King favored Ting with a visit. Ting served his most delicious fare which the King found pleasing to his palate. Today's Beef with Dry Red Peppers, Kung-pao-niu-ju, and Chicken with Dry Red Peppers, Kung-pao-chi-ju, are both named in honor of Ting's culinary accomplishments.
Ingredients:
11 oz lean beef1/2c frying oil
5dried red peppers1.5T cooking wine
6 onions 3.5T soysauce
(cut into 2cm.
pieces)
1t vinegar 2t sugar
1T cornstarch 1T oil
(for marinating)
Procedure:
1. Cut the beef into slices. Add 1T soysauce, 1/2T cornstarch, and mix thoroughly. Add 1T of oil and marinate for twenty minutes.
2. Heat 1/2c of oil in wok, add beef, and then stir fry until medium well-done. Remove meat from wok and drain all but 3T of oil.
3. Stir fry the dry red hot peppers over a medium fire, adding the onions, 1T cooking wine, 2.5 T soysauce, 2t sugar, 1t vinegar, and 2T water. Mix a small amount of water and cornstarch, and then pour it into the wok. Stir fry until the aroma of the hot peppers can be smelled. Then place both the beef and peppers together and stir fry over a high flame until ready.
(Craig Scott Galper)
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