Chinese pepper steak recipe

How to Prepare / Make / Cook - ?Chinese pepper steak recipe

Dried shrimp have a long shelf life and are extremely versatile – my brother Henry especially enjoyed snacking on dried shrimp when he was a teenager. I always have them on hand to use in fried rice or soups or to stir-fry with vegetables. A little goes a long way.

4 cups shredded celery (about 8 flakes) (page 45)
1cup shredded carrot (about 1 medium) (page 45)
¼ cup dried shrimp
1 tablespoon plus 1 teaspoon light soy sauce
2 tablespoons rice vinegar
1 tablespoon sugar
½ teaspoon grated peeled gingerroot
1 teaspoon sesame seed oil

1. Blanch the celery and carrots in boiling water for 30 seconds. Drain and refresh under cold water until completely cool. Drain thoroughly and place in a covered bowl in the refrigerator until ready to use.

2. Place the dried shrimp in a bowl and pour on 1 cup water to soften and to remove the excess salt. Soak for 15 minutes or more. Drain.

3. When ready to serve, mix the soy sauce with the vinegar, sugar, and gingerroot. Combine the celery, carrots, and shrimp and toss with the soy sauce dressing. Garnish with sesame seed oil. Serve immediately.

Note Although traditionally the Chinese do not eat raw vegetables, 1 have prepared this dish very successfully with unblanched carrots and celery.