Susan Jokelson - Green Tea II (Deboss)
Green Tea II (Deboss)
Susan Jokelson
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Veal with Green Tea Leaves

 

 

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Spence, Inga
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 Women work in a field picking tea leaves
Women work in a field picking tea leaves
Paul Chesley/National Geographic Image Collection
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Veal with Green Tea Leaves
Food & Wine 1997

Food & Wine Books, Editor in Chief: Judith Hill, 1998, American Express Publishing Corp.

Rare and Out of Print Books

2 servings

“Cooking with tea leaves is common in China, particularly in tea-growing
regions such as Hangzhou, where fresh leaves are readily available. The
tea contributes a subtle flavor and aroma to the dish.”

1/3 cup brewed green tea
2 tablespoons oyster sauce
1 1/2 teaspoons soy sauce
1 1/2 teaspoons sugar
1/2 teaspoon white vinegar
1 tablespoon plus 2 teaspoons Shao-Hsing wine or dry Sherry
2 1/2 teaspoons tapioca starch
6 ounces lean veal loin
1 1/2 teaspoons Shallot Oil (recipe follows)
Pinch of salt
2 teaspoons green tea leaves
1/2 cup boiling water
2 tablespoons dried cloud ear mushrooms, soaked in hot
water for 30 minutes
3/4 cup chicken stock
6 thin asparagus spears, sliced 1/4 inch thick on the diagonal
1 celery rib, cut into 1/4-inch dice
2 small scallions, white parts only, thinly sliced
1 teaspoon minced fresh ginger
1/4 cup finely chopped red bell pepper
1/4 cup thinly sliced water chestnuts

1. Combine the green tea, oyster sauce, soy sauce, sugar, vinegar, the 2 teaspoons wine and the tapioca starch in a small bowl and set aside.
2. Slice the veal across the grain 1/4 inch thick, then cut the slices into
2-by-1/2-inch strips. In a small bowl, toss the veal with 1/4 teaspoon
of the Shallot Oil and the salt. Refrigerate for 1 hour.
3. Put the tea leaves in a bowl. Add the boiling water, cover and let steep
for 10 minutes. Strain the tea, reserving only the leaves. Thoroughly rinse
the soaked mushrooms in cold water; drain.
4. Set a wok over high heat for 30 seconds. Add the stock and bring to a
boil. Add the mushrooms, asparagus and celery and cook until the
asparagus is bright green, about 1 minute. Drain the vegetables and
reserve the stock for another use.
5. Wipe out the wok and set it over high heat for 40 seconds. Add the remaining 1 1/4 teaspoons of Shallot Oil and swirl to coat the wok.
When a wisp of white smoke appears, add the scallions, ginger and
garlic and stir-fry for 30 seconds. Stir in the veal, red bell pepper,
water chestnuts, the remaining 1 tablespoon wine and the reserved tea
leaves. Add the mushrooms, asparagus and celery and mix thoroughly.
6. Make a well in the center of the wok, pushing everything up the
sides slightly. Stir the sauce and add it to the wok. Stir in the veal
and vegetables and cook until thick and bubbling. Serve immediately.

Shallot Oil:  Heat a wok over high heat for 40 seconds. Add 1 cup peanut oil and 1 pound large shallots, peeled and thinly sliced, and cook, stirring occasionally, until softened, about 5 minutes. Reduce the heat to moderate and cook, stirring frequently, until the shallots are golden and crisp, about 10 minutes. Strain the oil. [Discard the shallots unless you are using them in another recipe. The oil can be refrigerated separately for up to two months.

- Eileen Yin-Fei Lo

Wine: This mild dish calls for a characterful, dry white with enough flavor to tie
the meat, asparagus and other ingredients together. A California Pinot Blanc,
such as the 1995 Lockwood, would work particularly well here.
 

Featured Archive Recipe:
Beef Shanks Braised in Soy Sauce with Cinnamon and Star Anise

 

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