BEEF AND PEA PODS

1 Lb. beef

4 Tablespoons soy sauce

1 Tablespoon cornstarch

1 Tablespoon dry sherry

1 Teaspoon sugar

1 Slice ginger root

4 Tablespoons cooking oil

½ Tablespoon oil

½ Teaspoon salt (or to taste, I usually use less.)

¼ Pound peapods

4 Cups cooked rice (just cook it up while making the rest.)

1. Mix in small bowl: soy sauce, cornstarch, dry sherry and sugar.

2. Cut beef into strips ¼ inch thick, about 2 inches long (slightly larger than bite size, as they will shrink while cooking.)

3. If you have the time, I recommend marinating the beef overnight in the mixture from step one. I usually store it in a metal mixing bowl with a top as it can stain a plastic container. Do not be surprised if the beef absorbs all the mixture from step one. It will come out when cooking.

4. This can be done while you are waiting for the pan to heat in step 5. Wash and cut off ends of peapods. Pat dry in a paper towel. They should be as dry as reasonable possible as you are going to add them to a heated pan with VERY HOT oil.

5. Heat wok or skillet to a point where the oil beads and jumps (a bit) when added to the pan. When the pan is heated properly add the oil.

6. Add the peapods. Stir them constantly for about 30 seconds or until they lighten in color slightly.

7. Remove the peapods to a sieve fitted over a mixing bowl, leaving as much oil as possible in the pan (I usually use a wooden runcible spoon to move them as I’ve melted plastic spatulas doing this, but there is probably a better way.)

8. Reusing the oil, add the slice of ginger root and the beef to the pan. If the beef has clumped together (usually happens when you marinate the beef) you’ll have to break it up and spread it out. Cover with a top and cook for four to six minutes, stirring occasionally to make sure all sides cook.

9. When the beef looks close to done, add the peapods back in. Stir them in thoroughly so they are coated in the sauce as well.

10. When the beef is done, remove the pan from the burner.

11. Let cool a few minutes, as it can be too hot to eat right away. Lay a bed of rice on each plate and put beef mixture on top. You want to make sure to give an extra bit of sauce to everyone, as it is absorbed by the rice. This gives it that little extra bit of flavor.

YIELDS: 3-4 servings