2 1/2 pounds brisket (cut into small bite-sized pieces)

3 tablespoons peanut oil (canola oil or any cooking oil will do)
7 slices of ginger
5 crushed cloves of garlic
1/4 cup Chinese cooking wine plus 1 tablespoon
2 tablespoons Chee Hou Sauce (soybean paste sauce)
2 star anise
2 cinnamon sticks
1 small piece rock sugar
3 cups Daikon - cut into about 1" X 1"
4 tablespoons light soy sauce
1 1/2  tablespoons cornstarch mixed with 3 tablespoons water


Heat your wok until very hot.  Add the 2 tablespoons oil and drop the meat until brown on all sides.  Mix well and set aside.  Add the remaining 1 tablespoon remaining oil and brown the ginger for 1 to 2 minutes.  Add the garlic and cook until brown. De glaze with the cooking wine.  Add the beef that you set aside earlier. Mix well. Add the Chee Hou Sauce and mix well.  Add the soy sauce, star anise, cinnamon sticks, rock sugar, Daikon, and about 4 cups of water (or just about meat is covered).  Bring to a boil and simmer on medium-low heat for 1 1/2 hours.  Add the cornstarch mixed with water and mixed well.

*servings for 8 to 10
*Serve with steamed Jazmine rice
*Tested and tried at Chris' kitchen 04/14/2011


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