Stewed beef Northern style from Complete Chinese Cookbook (page 131) by Ken Hom
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five-spice powder
This classic Chinese five spice mix unites the five flavors: sweet, sour, bitter, salty, and savory. Based on the traditional philosophy of balancing yin and yang, Chinese five spice complements fatty meats like pork belly, goose, and duck. (The Spice House)
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- whole star anise
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EYB Comments
Can substitute dry sherry for Shaoxing rice wine, turnips or carrots for white radishes, granulated sugar for Chinese rock sugar, and vegetable oil for peanut oil. See recipe for stewing beef suggestions.
Where’s the full recipe - why can I only see the ingredients?
Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.