Tuesday, April 12, 2005

Cải Nồi Xào Bầu Bò

1/2 lb flap beef chuck steak, sliced
2 cloves garlic, minced
15 collard green, cut into 3-inches length
1 small wax gourd, cut into 1.5 inches length
1 T.oyster sauce
1/2 T soy sauce
vegetable oil
salt and pepper to taste

Marinate beef with salt and pepper.
In a medium pot, add water and salt, bring to boil over high heat, add wax gourd to cook until nicely soft and translucent, take out. Add collard green and bring back to boil, drain.
Put 1 t. oil to a pan over high heat, add 1/2 garlic and cook until fragant, add collard green in, stir evenly, add 1/2 T oyster sauce in. salt and pepper to taste.
Clean pan and put back on high heat, add 1 t. oil and 1/2 garlic in, cook until fragant, add beef, stir, add 1/2 T. oyster sauce and soy sauce in.
Scoop the seeds out the gourd, place on a plate, fill the collard green in, add beef and pour the sauce from the beef on top the green, add fresh ground pepper.

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