3 or 4with rice and a cold vegetable, for instance Hot and Sour Cucumbers.
By Irene Kuo
This recipe demonstrates the red-cooking of cut-up meat. Fatty pork and sinewy beef are usually preferred by the Chinese because the meat comes out tenderer. But I have always had excellent results with round steak or top-grade chuck, as long as they are not completely lean. Turnips are popular in stewing; they are durable and absorbent, retaining a good shape as well as a deep flavor after long simmering with meat. If you don’t care for them, substitute any of the other vegetables or veget