GINGER SCALLION BEEF TRIPE
Ginger scallion beef tripe is one of my favorite dim sum dishes. It usually comes in a small dish, and I find it is never enough. I love making tripe at home because I can make and eat as much as I want. I buy beef tripe from a Chinese butcher, and it is important to find tripe that is cleaned well by the butcher. I usually judge it by its color: the whiter the better. Beef tripe is the stomach lining of a cow, and is a general term in the sense that it can be from any one of the three stomach compartments. In dim sum, the omasum is used, which is the third compartment of the stomach. The Chinese believe that good food does not need to be masked with strong sauces. Hence, the sauce for this dish is very mild in flavor, and is enhanced ever so slightly using ginger, garlic, and scallions. This is one of those dishes where the texture is just as important as the taste. Good tripe should be tender, yet crunchy at the same time. The biggest challenge for most people is getting past the thin, bumpy textured sheets that dangle from the base of the tripe.
Provided by mischka0316
Categories Side Dish
Time 30m
Yield 4
Number Of Ingredients 6
Steps:
- 1. Bring a pot of water to a boil (use enough water to fully immerse the beef tripe). Quickly rinse the beef tripe under cold water, and boil the entire piece of beef tripe in the pot of boiling water for 20 minutes. 2. Drain the water, and run the beef tripe under cold water for a few seconds. Cut the beef tripe in 1/2 inch slices, and set aside in a bowl. 3. Allow the tripe to completely cool and dry. I usually like to cook this over 2 days. I boil the tripe in the evening, and then once it is cooled, I cover it with plastic wrap and throw it in the fridge until I'm ready to cook it the next day. It is best to stir fry the tripe when it is dry. 4. When ready to stir fry the beef tripe, cut the scallions and ginger into matchstick size pieces. Heat oil and garlic in a pan on maximum heat. Be sure not to burn the garlic. Throw in the beef tripe, ginger, salt, sugar and stir fry for about 3-5 minutes. The beef tripe will release water which will form the sauce. 5. Add in the scallions, and stir fry for another 30 seconds. Transfer to a dish and serve. Remember that the texture of the beef tripe should be tender but crunchy at the same time. If you find the sauce too mild, you can always boil the beef tripe in beef or chicken stock.
Nutrition Facts : Calories 209 calories, Fat 10.6968672662917 g, Carbohydrate 0.761191833333333 g, Cholesterol 81.0796361375 mg, Fiber 0.233458326180776 g, Protein 25.9105134212 g, SaturatedFat 3.92487778161667 g, ServingSize 1 1 Serving (133g), Sodium 356.845175576667 mg, Sugar 0.527733507152557 g, TransFat 0.969698510141669 g
GINGER SCALLION TRIPE (DIM SUM STYLE)
My son and husband are both obsessed with the tripe from our favorite Chinese dim sum restaurant, so I've spent the last month trying to perfect a recipe at home to duplicate it. The trick is to infuse the tripe with lots of the ginger and scallion flavor while it's becoming tender, during the initial boiling step. The outcome is a flavorful dish well worth the effort. Here it is... and enjoy!
Provided by mlao77
Categories Chinese
Time 3h15m
Yield 6 , 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Clean the tripe well under running water.
- Place the whole pieces of tripe in a large pot and fill with chicken stock, water, 2 1/2 ounces of the sliced ginger, 4 scallion stalks, 1 garlic clove, sesame oil, 1/2 cup of the rice wine, white pepper, salt and the dried chilil peppers.
- Place the pot over high heat and bring to a boil. Lower heat to a simmer and continue to simmer for 2-3 hours. Check for doneness by piercing tripe with a fork. Tripe should be tender but easily sliced with a knife, not rubbery.
- Drain the tripe and slice into 1 inch strips. Discard broth.
- In a wok, heat peanut oil on medium high heat.
- Add and sautee the garlic clove, 1/2 ounce of julienned ginger, and 2 julienned scallions. About 2 minutes.
- Add the tripe and remaining 1/2 cup rice wine. Simmer for 2 minutes. Discard the garlic clove.
- Make a slurry with the chicken broth and cornstarch. Add mixture to wok. Stir to thicken. About 2 minutes. Serve with rice.
Nutrition Facts : Calories 592.4, Fat 23.7, SaturatedFat 6.7, Cholesterol 413.6, Sodium 3188.3, Carbohydrate 25.8, Fiber 3.6, Sugar 2.4, Protein 50.7
DIM SUM STYLE GAI-LAN (CHINESE BROCCOLI)
This tastes just like the Gai-Lan that my DBF and I get when we go to Dim Sum on Sundays. It is really easy to make at home. It is similar to regular broccoli but it is slightly milder and has broad flat leaves instead of florets. If you can't find Gai Lan, you can substitute broccolini. The baking soda helps the broccoli retain its green color while cooking.
Provided by cookiedog
Categories Vegetable
Time 15m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Gai Lan: Rinse gai lan and trim the end of the stems. Bring eight cups of water to a boil in a large saucepan or stock pot. Stir in salt, baking soda, garlic and ginger. Add gai-lan. Cover and simmer about 4 minutes, until the gai lan turns bright green and is tender-crisp. Drain and serve drizzled with the oyster sauce and sprinkled with sesame seeds.
- Sauce: Mix oyster sauce with water or broth, mirin and sugar in a small saucepan. Bring to a boil to melt the sugar. Remove from heat.
Nutrition Facts : Calories 35.5, Fat 1.2, SaturatedFat 0.2, Sodium 1870.1, Carbohydrate 5.7, Fiber 0.4, Sugar 3.2, Protein 0.7
GINGER-SCALLION CHICKEN
In this easy chicken stir-fry, adapted from Lan Hing Riggin, a home cook from Virginia who grew up cooking with her family in Hong Kong, slivers of ginger and scallions turn golden, adding their sweetness and pungency to the oil. A dash of soy sauce provides saltiness and depth, while a full cup of cilantro leaves, used as garnish, makes the dish a bit lighter and fresher. Fire seekers can add a sliced chile or two along with the ginger.
Provided by Melissa Clark
Categories dinner, quick, weekday, weeknight, main course
Time 15m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Cut the scallions in quarters lengthwise, then cut crosswise into 1 1/2-inch-long pieces. You should end up with thin blades of scallions. Separate out the dark green tops from the pale green and white parts. (You don't have to be very thorough; some mixing of colors is fine.)
- Heat oil in a wok or 12-inch skillet over very high heat. When it's shimmering but not smoking, stir in chicken and salt. Cook, stirring almost constantly, until chicken is barely cooked and no longer pink, 3 to 5 minutes. Use a slotted spoon to transfer chicken onto a serving plate, leaving the oil in the pan. Immediately scatter cilantro and scallion greens (not whites) over hot chicken.
- Return wok to medium-high heat. Make sure there are at least 2 tablespoons oil in the wok. If not, add more oil. Stir in ginger and cook until lightly browned, about 1 minute. Stir in scallion whites, soy sauce and sugar, and cook for another 30 seconds (if using a skillet, remove from heat). Immediately spoon the contents of the pan evenly over chicken and herbs. Serve right away.
Nutrition Facts : @context http, Calories 376, UnsaturatedFat 17 grams, Carbohydrate 2 grams, Fat 22 grams, Fiber 1 gram, Protein 40 grams, SaturatedFat 3 grams, Sodium 852 milligrams, Sugar 1 gram, TransFat 0 grams
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