Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. 1. PREPARATION. | 2. 2. Slice the meat at an angle and into thin bite size pieces, then add to a bowl. | 3. 3. Add to the meat bowl, 2 tablespoons oil, 1 teaspoon sesame oil, dark soy sauce, 1 tablespoon rice wine, sugar, 2 teaspoons cornstarch, salt & pepper to taste, mix well and let sit for 20 minutes. | 4. 4. Remove and discard the leafy part of the Chinese broccoli, cut the stems at an angle and into bite side pieces (if the stems are very thick cut lengthwise), set a side. | 5. 5. In a cup add the dried salted black beans, rinse briefly and discard the water, add 2 tablespoons (or more) rice wine to cover, let sit for 20 minutes. | 6. 6. Grate the ginger and add to the black bean cup. | 7. 7. In a cup add 3 tablespoons stock, 1 tablespoons light soy sauce and 2 teaspoons cornstarch, stir to create a watery mixture, set aside. | 8. 8. COOKING DIRECTIONS. | 9. 9. Bring a small pot of water to a boil, add 1/8 teaspoon salt (and or a little oil) and then add the cut up broccoli and par-boil for about 1 minute, drain and set aside. | 10. 10. In a wok (or Teflon pan) add 1 tablespoon peanut oil, then add the par-boiled broccoli and cook stir for 1 minute, then add 1 tablespoon rice wine and continue to stir-fry for 1 more minute, then remove and set aside. | 11. 11. In a wok (or Teflon pan) add about 2 tablespoons of peanut oil and heat to moderate hot (not to the point of smoking). | 12. 12. Next add the black beans, garlic and stir for 15-30 seconds, then add the meat and stir-fry for about 3 minutes, (making sure not to overcook the meat). | 13. 13. Add back the broccoli and stir-fry briefly, then add the stock & cornstarch mixture and stir to thicken (may need to add a little more stock and cornstarch mixture as needed), then add 1 teaspoon sesame oil and with one quick stir you are almost finished. | 14. 14. On a serving plate add some hot white rice and on top (or on the side) add meat and broccoli. | 15. 15. Enjoy. | 16. 16. NOTES: | 17. 17. You can substitute Chinese green vegetables, string beans, or fried tofu for example…. And again you can also use American broccoli to your liking as well. | 18. 18. Increase the amount of meat, vegetables and ingredients if serving more then 2 people. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
	3/4			-	-	-	-
broccoli	1 1/2	1/2		46.41	9.0636	3.8493	0.505
peanut oil	5 -6	tablespoons		0.0	0.0	0.0	0.0
black bean	2	tablespoons	preserved salted	82.522	15.0911	5.2272	0.3436
ginger	1	tablespoon	grated	17.42	3.7242	0.467	0.2205
cornstarch	4	teaspoons		40.64	9.7355	0.0277	0.0053
stock extra	3	tablespoons		-	-	-	-
rice wine	4	tablespoons		-	-	-	-
sugar	1/4	teaspoon		4.5885	1.1477	0.0	0.0
dark soy sauce	1	tablespoon		-	-	-	-
soy sauce	1	tablespoon		8.48	0.7888	1.3024	0.0912
sesame oil	3	teaspoons		119.34	0.0	0.0	13.5
salt	1/8	teaspoon		-	-	-	-
garlic clove	2		crushed	-	-	-	-
white rice	1	cup	cooked	675.25	147.9075	13.1905	1.2209999999999999
white pepper				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.