alteRecipes.com recipe
derived from
Jeffrey Alford & Naomi Duguid's
Beyond the Great Wall, pp. 67 and 69
| 1. | romaine lettuce | 4 cups of torn leaves |
| chile paste | 2 Tablespoons | |
| 2. | soy sauce | 1 Tablespoon |
| vinegar | 1 Tablespoon | |
| pasta water (or water + cornstarch) |
2 Tablespoons | |
| salt | to taste | |
| 3. | roasted sesame oil | 1 teaspoon |
| 4. | peanut oil | 1 Tablespoon |
| garlic | 6 Tablespoons chopped | |
| ginger | 6 Tablespoons chopped | |
| 5. | ground beef | ½ pound |
1. Put the torn lettuce and the chile paste into a big salad bowl.
2. Put the soy sauce, vinegar, pasta water, and salt into a small bowl and put the bowl close to where you're going to be using the wok.
3. Put the sesame oil bottle close to the salad bowl.
4. Put the peanut oil, the garlic, and the ginger into the cold wok, and put the wok over a high flame. Keep the garlic and ginger moving till the garlic starts to color, 30-40 seconds.
5. Add the ground beef and break it up. Again, keep the contents of the wok moving till the beef is mostly cooked, 2-3 minutes.
6. Then add the liquid, stir one last time, and pour the hot sauce over the lettuce and chile paste.
7. Add the dash of roasted sesame oil, stir the whole salad, and serve it immediately.