Beef and Sour Mustard Pickle

Name: Beef and Sour Mustard Pickle (Hom Soon Choi Chau Ngau Yuk)
Cuisine: China
Ingredients: 1 tablespoon cloud ears: soak in hot water for 30 minutes, wash, drain off excess water; Sprigs of coriander; ¾ teaspoon salt; 12 ounces London broil: slice across the grain into pieces ½ inch by 2 inches; ¼ cup chicken broth; 2 teaspoons oyster sauce; 1 teaspoon sugar; 2 teaspoons cornstarch; 2 garlic cloves, minced; ½ teaspoon ginger juice mixed with 2 teaspoons Shao-Hsing wine or sherry; 1 tablespoon oyster sauce; 1 teaspoon dark soy sauce; 4 ounces snow peas: remove strings and both ends, wash, dry, cut diagonally into 16-inch pieces; 5 fresh water chestnuts: peel, wash, dry, slice thinly; ¼ teaspoon salt; 1 slice of fresh ginger; 2 teaspoons sugar; 2½ cups sour mustard pickle: separate stalks from leaves; slice stalks diagonally at ½-inch intervals; cut leaves into ½-inch pieces; 1 tablespoon cornstarch; 1 teaspoon sesame oil; 4½ tablespoons peanut oil; Pinch of white pepper

Hom Soon Choi Chau Ngau Yuk

Preparation info

Difficulty
Easy

Appears in

The Chinese Banquet Cookbook

By Eileen Yin-Fei Lo

Published 1985

About

The Cantonese eat Sour Mustard Pickle with fish, almost exclusively. The Hakka prefer it with pork or beef. The mustard pickle was also suited to their nomadic life because once it had been cured, pickled in brine, it kept for a very long time.

Ingredients

12 ounces London broil: slice across the grain into pieces ½ inch by 2 inches

Asia
China
Cantonese
Main course

Method

Marinate beef for 30 minutes.
Heat a wok over high heat for 45 seconds. Add 2 tablespoons peanut oil and coat wok sides with a spatula. Add slice of ginger and the salt; stir around. When a wisp of white smoke appears, add stalks of mustard pickle; stir for 45 secon