Sandpot Casserole of Hot and Sour Beef

Name: Sandpot Casserole of Hot and Sour Beef
Yield: Serves 3 to 4 as a Main Course, 5 to 6 as Part of a Multicourse Meal
Cuisine: China
Ingredients: Diagonally cut green and white scallion rings, for garnish; 1 small red serrano or red Fresno chili, cut into paper-thin rings (optional); 2 packed cups Napa cabbage ribbons, cut ½ inch thick; 1 tablespoon mushroom soy sauce; 1 tablespoon soy sauce; 1 tablespoon cornstarch; 1 tablespoon packed brown sugar; 1 tablespoon China Moon Hot Chili Oil or China Moon Chili-Lemon Oil; 1 tablespoon “goop” from China Moon Hot Chili Oil or China Moon Chili-Lemon Oil; 1 pound beef chuck, cut into 1-inch cubes; 1 tablespoons finely minced fresh ginger; 3 tablespoons thinly sliced green and white scallion rings; 1 tablespoon finely minced garlic; ½to ¾ teaspoon dried red chili flakes; 2 tablespoons mushroom soy sauce; 1½ cups China Moon Infusion, China Moon Double Stock, or unsalted chicken stock; ¼ cup Chinese rice wine or dry sherry; 1½ tablespoons soy sauce; ¼ cup Serrano-Lemongrass Vinegar or unseasoned Japanese rice vinegar; 2 tablespoons cider vinegar; 1 teaspoon Chinese chili sauce; 1 teaspoon sugar; 3 to 4 tablespoons corn or peanut oil, for searing and stir-frying; ¼ pound slender green and/or yellow zucchini, cut into ¼-inch rounds; ½ pound tiny red potatoes, scrubbed and halved; 1 small carrot, diagonally cut into rippled or plain coins ⅛ inch thick; ¼ pound domestic mushrooms, halved or quartered, if large; 1 small yellow wax chili, cut into paper-thin rings (optional); 1 small yellow onion, cut into ¾-inch squares; 1 small red (bell) pepper, cut into ¾-inch squares

Preparation info

Serves
3 to 4
as a Main Course

Difficulty
Medium

Appears in

China Moon Cookbook

By Barbara Tropp

Published 1992

About

This is a fine meal-in-a-bowl for an evening’s supper. It is warming and satisfying and also quite light. If you have made beef stew but never ventured down a Chinese path, this will be an enjoyable first step.

Like any good stew, you’ll want to start this one in advance. It can be marinated and cooked over the weekend, then finished on a weeknight just by adding the vegetables.

This is a zippy bowlful. For extra spice and color, include the optional fresh chilis.

Ingredients

Asia
China
Stew
Main course

Ingredients

Method