Kung Pao Kai

Ingredients:

• 1/2 cup cashewnuts
• 1 lb beef flank
• 5 tbl oil
• 2 tsp cornstarch
• 1/2 tsp salt
• white pepper
• 2 hot green chiles
• 2 green onions
• 1 red bell pepper
• 2 tsp finely chopped garlic
• 1 tsp finely chopped ginger root
• 2 tbl brown bean sauce
• 1/2 cup diced canned bamboo shoots
• 1 tsp sugar

Heat 1 cup oil in wok to 350°F. Fry 1/2 cup cashewnuts until light brown. Drain op paper towels. Sprinkle lightly with salt.

Trim fat from beef steak an cut beef into 3/4-inch cubes. Toss together beef, 1 tablespoon oil, cornstarch, salt and white pepper in medium bowl. Cover and refrigerate 30 minutes.

Remove seeds and membranes from chiles. Cut chiles into very thin slices. Cut green onions diagonally  into 1-inch pieces. Cut bell pepper into 3/4-inch quares.

Heat wok until very hot. Add 2 tablespoons oil and tilt wok to coat side. Add beef and stir-fry 2 minutes or until beef is brown. Remove beef from wok.

Heat wok until very hot. Add 2 tablespoons oil and tilt wok to coat side. Add chiles, garlic, ginger root, bean sauce and bamboo shoots. Stir-fry 1 minute. Add beef, bell pepper and sugar. Stir-fry 1 minute. Stir in green onions and sprinkle with cashewnuts.

<<More Maincourse<<