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4Fresh Asian flavor.
1 lb. flank steak4 cloves garlic, crushed4 teaspoon soy sauce2 tablespoon freshly squeezed lime juice2 teaspoon oyster sauce2 teaspoon brown sugar4 leaves iceberg lettuceAsian dipping sauces
Cut flank steak lengthwise into 2 strips. Slice across thegrain into 1/8-inch thick strips.In medium bowl, combine garlic, soy sauce, lime juice, oystersauce and brown sugar. Pour into sealable plastic bag. Addbeef strips, stirring to coat. Refrigerate 2-3 hours.Heat 2 teaspoon oil in large saute pan over medium-highheat. Cook half of beef trips 2-3 minutes or until no longerpink. Repeat with remaining strips.Serve in lettuce leaves with your favorite dipping sauce.Recipe reprinted by permission of txbeef.org. All rightsreserved.
Cellophane Noodle Salad RecipeSource:
The Heritage of Chinese Cooking
4Cellophane noodles (also called bean threads) are fine,translucent threads made from the starch of green mungbean and tapioca starch. When soaked they become shinyand slippery and are enjoyed because they absorb theflavors of other foods. Cellophane noodles are traditionalthroughout Asia, and are used extensively in salads andsoups in Japan as well as throughout all regions of China. This cold dish is considered an appetizer or side-dish to ameal.
RECIPE INGREDIENTSFor Dressing:
1 tablespoon pickle juice from the Chinese pickles3 tablespoons white vinegar3 tablespoons sugarFor Salad:2 oz cellophane noodles (fun si)3/4 cup julienned seeded cucumber1/2 cup julienned carrot3 tablespoons Chinese pickles, julienned
RECIPE METHODFOR DRESSING:
Combine all dressing ingredients in smallsaucepan and simmer for 3 minutes. Set aside to cool.
Soak noodles in warm water for 20 minutes.Drain and cut into 4-inch lengths.
Mix together noodles, carrots, pickles, andcucumber in small salad bowl. Pour on dressing and toss tocombine. Chill and serve.Recipe reprinted by permission of Weldon Russell. All rightsreserved.
Facts per Serving
Calories: 104 Fat: 0g Carbohydrates: 26gCholesterol: 0mg Sodium: 24mg Protein: 0gFiber: 1g % Cal. from Fat: 0% % Cal. from Carbs: 100%
Shanghai Dumplings (Potstickers) RecipeSource:
The Heritage of Chinese Cooking
about 10 dumplingsRecords show that these dumplings were made more thanfour centuries ago. They are still a favorite in Shanghai andBeijing (Peking), where hundreds of specialty stalls make