April 2000 - Pot Roast Oriental

3 pounds beef chuck or rump roast
Flour
3 tablespoons salad oil or shortening
1 cup water
¼ cup soy sauce
¼ teaspoon pepper
2 teaspoons grated fresh ginger or ½ teaspoon ground ginger
1 medium-size onion, chopped
½ cup diced green paper
1 cup sliced bamboo shoots
½ cup chopped fresh mushrooms or 4 dried mushrooms, soaked and chopped
4 tablespoon flour

Roll the roast in flour until well covered; brown it in oil or shortening; pour off the drippings. Then add ½ cup of water, soy sauced, pepper, ginger, chopped onion, diced green peppers; and sliced bamboo shoots.

Cover and cook slowly for about 3 hours or until meat is tender. Add mushrooms and cook another 20 minutes.

Remove meat to warm platter. Blend the 4 tablespoons flour and remaining ½ cup of water to a smooth paste; stir into drippings in the pan, and cook, stirring, over low heat until thickened into gravy.

Serve meat with rice and the gravy. Serves 8 to 10.

Kitchen Tips

"To easily remove seeds from cucumber, cut it in half lengthwise, then run a melon bailer down the length of both halves to scoop out the seeds. This is much faster than using a knife and wastes little of the cucumber."

Be sure to put this page in your Favorite Places by using the keystrokes, CTRL + D on your keyboard.