I always admire ladies who are able to coordinate their lives even with a super busy schedule. My friend Moureen is definitely someone who can balance being a great Mom and run a successful frozen yogurt business, while still cook hot meals on a daily basis! I had lunch with her and another good friend yesterday at a wonderful new Japanese restaurant called Keeper’s, of course the topic of my blog came up, so I begged her to contribute her recipes on a more regular basis (as if she doesn’t have enough to do already right?). Well what do you know, she sent me step by step photos of one of her little boy’s favorite dish tonight, I will have to give this a try very soon!
3/4 lbs of beef
Corn starch to coat
salt and pepper to taste
Direction: 1) Slice beef thinly and cut it into julienne size. Coat the beef with corn starch. Sieve it to remove excess corn starch and deep fry in a hot oil until crispy (about 3 mins or so). Deep fry it in 2 batches. Make sure oil is hot! Set it aside. 2) Julienne cut the carrot and set it aside.
3 cloves of garlic minced.
5 slices of ginger
1 tsp of szechuan hot and spicy sauce (optional)
1 tbs of oyster sauce
1 tsp of sugar
1/2 tsp of salt (szechuan sauce is already salty)
3 tbs of water
Direction: Sautee garlic and ginger. Add the hot and spicy sauce. Toss in the beef and carrot. Add the oyster sauce and water. Cook for another 2 mins and serve.