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:!cat %|rctypeset|dpost -y-0.3 >.%.ps;ghostview .%.ps&
:!cat %|rctypeset|dpost -y-0.3 >.%.ps
:!cat % |rcshow
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.\" setup for recipe document, to be printed by rctypeset, rcshow or rcbook
.\"
.\" Type Codes:
.\"   A  appetizer, snack	B  bread, pasta
.\"   D  desert			L  Beverage		M  main dish
.\"   O  other			S  sauce		SL  salad
.\"   SP  soup			V  vegetable dish
.\"   ---------------------------------
.\"   no longer used: [C  cake, cookie, candy]
.\"   ---------------------------------
.\" .RH MOD.RECIPES-SOURCE "RECIPE-ID(<=15 UC char)" "type code" "date"
.RH MOD.RECIPES-SOURCE "CHN-BEEF-CABB" "M" "5/17/99"
.\" .RZ "RECIPE TITLE IN CAPITALS" "One-line description of it"
.RZ "GREEN ONION BEEF WITH NAPPA CABBAGE" "beef marinated with soy sauce, wine, sesame oil, chili paste, ginger and green onions, then stir fried and served with stir-fried nappa cabbage and miso sauce"
.\"   ---------------------------------
.\" Introductory comments; use .PP between paragraphs.
.\" Cite full cookbook reference or other sources.
From Wintermute Photo Gallery, posted January 22, 1999: http://mute.starweb.net/recipes.shtml.
.\"   ---------------------------------
.\" Ingredients Header; give servings or volume.
.IH "4 servings"
.\"   ---------------------------------
.\" Ingredient entry: .IG "amount" "item"
.\" optionally followed by lines of text with qualifying information
.\" and so forth for additional .IG items.
.\" Use .sp # to space between blocks of ingredients.
.IG "" "large wok"
or 
.I fry pan
.IG "" "dishs for reserving meat and cabbage"
.sp
.IG "1-1/2 lb" "beef steak,"
trimmed, then thinly sliced against the grain and on the bias
.IG "7" "green onion bottoms,"
sliced on the bias into 1-inch segments
.sp
.TP
Marinade:
.IG "3 Tbsp" "soy sauce"
.IG "1-1/2 Tbsp" "chinese cooking wine,"
or use
.I sherry
.IG "1-1/2 Tbsp" "good cooking oil"
.IG "1-1/2 tsp" "sesame oil"
.IG "1-1/2 tsp" "hot chili paste,"
e.g.,
.I sambal olek
.IG "1-1/2 Tbsp" "fresh ginger,"
finely diced 
.IG "1-1/2 Tbsp" "garlic,"
finely chopped 
.IG "1/2 tsp" "salt"
.IG "1-1/2 tsp" "sugar"
.sp
.IG "1 head" "nappa cabbage"
or
.I bok choy
(about 1-1/2 lb)
.IG "2 Tbsp" "good cooking oil"
.IG "1-1/2 Tbsp" "chinese cooking wine,"
or use
.I sherry
.IG "" "salt"
.IG "" "freshly ground black pepper"
.sp
.TP
Sauce:
.IG "1.5 Tbsp" "yellow miso paste"
.IG "3 Tbsp" "good cooking oil"
.IG "" "combined juices"
from stir frying of meat and cabbage
.sp
.IG "7" "green onion tops,"
sliced on bias into 1-inch segments
.IG "" "freshly ground black pepper"
.\"   ---------------------------------
.\" Procedure header
.PH
.\"   ---------------------------------
.\" Procedure step: SK step_number
.\" followed by text describing that step
.\" and so forth for additional steps
.SK 1
Marinate the thinly sliced beef and the green onion pieces with the 
soy sauce, wine, cooking oil, sesame oil,
hot chili paste, ginger, garlic, salt, and sugar.
.SK 2
On high heat, stir fry beef until on the light side of rare.
Add the sliced green onions at the end, so they stir fry only briefly.
Reserve the meat, green onions, and sauce.
.SK 3
Stir fry the slices from the bottom of the cabbage head in the oil, 
adding salt to taste.
When done, lower the heat, add the wine and steam the remaining upper leafy
segments of the cabbage.
Lightly season with salt and freshly ground pepper.
When done, reserve the cabbage and sauce.
.SK 4
Heat the oil in the wok, add the yellow miso paste, 
mix, and cook briefly.
Add the sauces from the meat and cabbage, and reduce by half.
Add the reserved beef and cabbage to the pan, and reheat.
.SK 5
Serve, garnished with the green onion tops and freshly ground pepper.
Accompany with steamed white rice.
.\"   ---------------------------------
.\" Notes header
.\" Enter notes (commentary); use .PP to separate paragraphs.
.NX
Do not overcook the cabbage.
.PP
Be sure there is enough sauce left after the reduction.
.PP
Optionally, 
increase the amounts of ginger and garlic in the marinade of step 1,
and of sherry in step 3.
.PP
Perhaps try with chicken or pork.
.\"   ---------------------------------
.\" Rating
.SH Rating
.I Difficulty:
easy
.I Time:
3/4 hour, mostly preparation.
.\" .I Precision:
.\" ?
.\"   ---------------------------------
.\" Wrapup:
.\" Signature information. As a minimum you should list your
.\" name, network address, organization (company, university, etc.), and
.\" the city you live or work in.
.\" .WR
.\" John Rupley.
.\" .br
.\" Department of Biochemistry, University of Arizona, Tucson, AZ 85711
.\" .br
.\" rupley@cs.arizona.edu
.ig
                        The Wintermute Photo Gallery

          ---------------------------------------------------------

                              January 22, 1999

                                  [Image]

                     GREEN ONION BEEF WITH NAPPA CABBAGE

Stir fry trimmed beef steak (1 lb, any cut), very thinly sliced against the
grain on the bias and marinated for 10 minutes with soy sauce (2 tbsp),
chinese cooking wine (1 tbsp), canola oil (1 tbsp), sesame seed oil (1 tsp),
hot chili paste (1 tsp), diced ginger (1 tsp), garlic (1 tsp), salt (1 tsp),
sugar (1 tsp) and green onions bottoms (5 stalks, sliced on the bias to 1
inch segments). Remove from heat when on the lighter side of rare (meat will
finish cooking as the rest is prepared) and reserve.

Stir fry the bottoms of chinese nappa cabbage (1/2 head, 1 inch slices) in
salt and oil, lower heat and steam the remaining upper (leafy) segments with
chinese cooking wine (1 tbsp). Lightly season (with salt and fresh ground
pepper), remove from heat and reserve with the beef.

Heat oil (2 tbsp) in wok and add yellow miso paste (1 tbsp). Add sauce from
above ingredients and reduce to 50%, then add the reserved beef and
vegetable mixture.

Serve with green onion tops (3 stalks, sliced on the bias to 1 inch
segments) and freshly ground black pepper.

               CHINESE SAUSAGE SCRAMBLED EGGS WITH BLACK BEANS

Fry chinese sausage (1 link, thinly sliced on the bias) over low heat until
translucent, remove and reserve.

Add oil and salt to the sausage-flavored oil, scramble eggs (3 large) until
runny. Add green onion tops (2 stalks, sliced on the bias to 1 inch
segments). Lightly season (salt and fresh ground pepper) and reserve.

Fry black beans (1 tbsp) in oil over low heat for 30 seconds, mix and plate
with above.

Lightly brown garlic (1 tsp) in medium hot oil, then add soy sauce (2 tbsp)
and balsamic vinegar (1 tbsp). Simmer for 30 seconds, reducing partially and
drizzle over the above. Garnish with toasted nori seaweed (cut in thin
strips on the bias with scissors).

                            STEAMED JASMINE RICE

                          Miller Interactive  `99

..
