Green Tea II (Deboss)
Susan Jokelson
Buy This Art Print At AllPosters.com

La Belle Cuisine - More Beef Recipes

Fine Cuisine with Art Infusion

"To cook is to create. And to create well...is an act of integrity, and faith."

Veal with Green Tea Leaves

"The gentle art of gastronomy is a friendly one. It hurdles the language
barrier, makes friends among civilized people, and warms the heart."
~ Samuel Chamberlain

Recipe of the Day Categories:

   Recipe Home

   Recipe Index

   Appetizers

   Beef

   Beverage

   Bread

   Breakfast

   Cake

   Chocolate

   Cookies

   Fish

   Fruit

   Main Dish

   Pasta

   Pies

   Pork

   Poultry

   Salad

   Seafood

   Side Dish

   Soup

   Vegetable

   Surprise!

Your patronage of our affiliate partners supports this web site.
We thank you! In other words, please shop at LBC Gift Galerie!

 
Women work in a field picking tea leaves
Paul Chesley/National Geographic Image Collection
Buy this Giclee Print at AllPosters.com

Veal with Green Tea Leaves
Food & Wine 1997
Food & Wine Books, Editor in Chief: Judith Hill, 1998, American Express Publishing Corp.

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
 

Index - Beef Recipe Archives
Recipe Archives Index