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Now I this ginger juice, and you squeeze the ginger juice with uh.. uh.. garlic press, and then, grate first and garlic press, and I’m going to add some in here.
So, you put the ginger through into a garlic press.
Uh yes.
yeah.
Then..grate it first. And…
You kind of let it marinate?
Yes. And this is uh.. Oyster sauce. It’s wonderful to cook your beef.
Oyster sauce. Yeah. Mmm.
And this is little bit sesame seed oil, and uh soya sauce. Uh I think this is uh… Salt, sugar.
Okay, sugar and salt.
And corn starch.
Little corn starch.
Now this, you can make it a half hour before, so you can prepare your sauce and you can cut your pepper, and the cooking is 1-2-3. Very very fast.
Oh that’s great. so you can o..if..So if you only have a half hour to let it marinate, is that enough?
Oh yes, plenty, because it a uh .. cut it smaller, and the ginger juice with the Chinese ?? penetrate into the meat , and work really fast, you know add the.
Add the ginger juice. What the heck! You’ve already made your sauce.
Yes. and the sauce is Oyster sauce, and soya sauce, sesame seed and uh sugar, white pepper, corn starch.
Okay excellent. So you’ve heated your wok.
Yeah, I forgot to do a liver earlier, and I should have do it earlier, but..
You want it to get nice and hot.
Yes.
Okay.
Now I, today you are the chef, and I am the suchef.
You’re the suchef, I’m the chef? Alright Eileene. You asked for it.
While you’re going to cook, now we going to add.
Peanut oil?
Peanut oil.
Okay.
And you coat your wok with it.
Okay, coat the wok with it.
Don’t work, I got..
Its hot on the sides. There is that okay?
Yes that’s very good.
Alright.
Dried ginger go in.
That’s the g.. ginger , okay.
And you know what, you can just let it cook little bit.
Right, just leave it alone. Okay.
Yeah this ok. Now, little salt.
Salt.
Just little bit, not very much. Just a little bit.
Alright. Okay.
And then you cook it and then uh the pepper goes in.
Okay. So once you cook these peppers, you pull these out again?
Yes .
Okay.
Can I put them back in here?
Yes. See, very fast, because uh.. on television, you don’t have to cook it all, and just show the people just how to do it. Very easy, simple.
Okay and then what are we putting in after this?
Uh we going to clean the wok, because of all the residue.
Okay.
Be careful. Let me do it.
You want to do it? Alright.
Because I don’t want you to burn your hand. The wok is very hot.
Okay. We only have about a minute left. So ..
Wow uh..Okay, very fast.
We’re putting a little more peanut oil in here…
Okay, and then the bean paste.
Bean paste..Very keen.
Okay.
now you break it up nicely.
Okay breaking it up.
Okay, beef goes in.
Beef goes in.

In case you didn’t see the video in part 1 of this series… here it is again

This is part of a series of posts, you can read the rest of it by clicking on the links for the Table of Contents at the top of this post.

Tags: outdoor cooking, cooking utensils, cooking for one

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Chinese Cooking