Spicy Beef and Turnip Stew

Adapted from _Chinese Snacks: Wei-Chuan Cooking Book_ Edited by Huang Su Huei. There is no ISBN number listed, but the first printing was January 1974. My copy is the Ninth Revised Printing, January 1979. PREPARATION: 1. Wash and pare daikon to reveal white interior (pare like carrots). Cut off dry ends, and cut into bite-sized pieces. Set aside. 2. If youve purchased a whole piece of beef rather than stew beef, cut into bite-sized pieces. Set aside. 3. Blend cornstarch and water. Set aside. COOKING: 1. Heat pot on high, and add 3 Tbsp.oil, immediately followed with scallions, ginger root, hot bean paste, black bean paste, and soy sauce. Stir fry until fragrant. 2. Add rice wine, then follow immediately with water, star anise, and beef. **The color of your mixture should be on the lighter side. Dont add more than 12 cups or less than 9!** 3. Simmer, covered, 3-4 hours, till meat is **very** tender. 4. Add daikon pieces, and cook till fork tender. Treat them like you treat boiling fresh potato pieces. Dont be alarmed to discover theyve lost their white color and have turned a light yellow or orange. Theyre fine. 5. Add cornstarch-water mixture, and stir. Your stew should be thicker than soup, and ***not*** as thick as American stew! After adding the cornstarch-water mixture, the color should look like coffee with a little cream added. TO SERVE: Portion servings of rice into soup bowls, and pour stew over rice. Serve immediately. Posted to JEWISH-FOOD digest V96 #56 Date: Mon, 21 Oct 1996 11:25:04 PST From: magwrit1@juno.com (Michelle Young)