Peking Hot Diced Meat In Ground Peanuts Recipe
This yummy Peking Hot Diced Meat In Ground Peanuts swept me off my feet, I bet it will do the same to you. The Chinese Peking Hot Diced Meat In Ground Peanuts is a delight to serve and enjoy. Have faith in me and try this Peking Hot Diced Meat In Ground Peanuts.
Ingredients
1/2 kg. lean meat, wash dry and neatly diced
3 spring onions cut into 1 cm. (1/2 inch) segments
3 Chinese mushrooms,soaked in hot water for 30 minutes and drained
1/2 cup roasted peanuts
1 egg, beaten
2 tbsps. bamboo shoot, minced
2 tbsps. soya sauce
1 1/2 tbsps. vinegar
1 tbsp. sugar
2 tsps. salt
4 tsps. red chilli powder
2 tbsps. hot szechwan sauce
1 tsp. five spice powder
4 tbsps. cornflour
4 tbsps. water
1/2 cups secondary broth
1 cup oil
1 cup bread cubes
Garnishing:
2 tbsps. roasted peanuts
2 tbsps. finely chopped coriander
Directions
Grind roasted peanuts in an electric dry grinder.
Mix in a bowl, soya sauce, vinegar, sugar, salt, chilli powder, five spice powder, 2 teaspoons cornflour, 4 tablespoons water and broth to make a sauce.
Add spring onions and keep aside.
Place meat cubes in a bowl, sprinkle remaining cornflour, add beaten egg mix well, keep aside.
Heat half the oil and deep fry bread cubes until golden brown.
Drain and keep aside.
In the same oil deep fry the meat cubes until colour turns brown.
Drain and remove into a plate.
Reduce the oil, saute bamboo shoot and mushrooms in the same oil for 3 minutes.
Add fried meat cubes saute 1 minute.
Pour in sauce mixture, stirring well.
Lower heat and simmer for 20 minutes until gravy thickens.
Add hot szechwan sauce and stir well.
Add the fried bread cubes.
Put in a serving bowl, sprinkle extra roasted and roughly crushed peanuts on top with finely chopped coriander leaves, serve hot.
VEGETARIAN VERSION:
Replace the meat cubes with 2 cups (boiled and washed), diced soya nuggets or vegetarian chicken.
Use vegetable stock instead of secondary broth.
Follow the remaining recipe as given above.
Egg can be omitted if desired.
Mix in a bowl, soya sauce, vinegar, sugar, salt, chilli powder, five spice powder, 2 teaspoons cornflour, 4 tablespoons water and broth to make a sauce.
Add spring onions and keep aside.
Place meat cubes in a bowl, sprinkle remaining cornflour, add beaten egg mix well, keep aside.
Heat half the oil and deep fry bread cubes until golden brown.
Drain and keep aside.
In the same oil deep fry the meat cubes until colour turns brown.
Drain and remove into a plate.
Reduce the oil, saute bamboo shoot and mushrooms in the same oil for 3 minutes.
Add fried meat cubes saute 1 minute.
Pour in sauce mixture, stirring well.
Lower heat and simmer for 20 minutes until gravy thickens.
Add hot szechwan sauce and stir well.
Add the fried bread cubes.
Put in a serving bowl, sprinkle extra roasted and roughly crushed peanuts on top with finely chopped coriander leaves, serve hot.
VEGETARIAN VERSION:
Replace the meat cubes with 2 cups (boiled and washed), diced soya nuggets or vegetarian chicken.
Use vegetable stock instead of secondary broth.
Follow the remaining recipe as given above.
Egg can be omitted if desired.
