All the ingredients in this
dish are heaty so it is not advisable to eat too much especially if you live in
places with hot climates. This dish is actually ideal for women in confinement.
Young ginger rhizomes (小姜) also called spring or
baby ginger are juicy and fleshy with a very
mild taste. They are often pickled
in vinegar
and eaten as a condiment or steeped
in boiling water to make ginger tea.
Ginger is a natural and effective mouth freshener and aid digestion. Ginger
is used to cleanse the body of toxins through the skin by stimulating and
increasing perspiration and to help increase blood circulation to the hands and
feet. It is also used to ease menstrual cramps and for relief of nausea even
for pregnant women. However, do not take large amounts nor use it for prolonged
periods without consulting a physician. The anti-inflammatory properties
of ginger make it effective in alleviation of the pain associated with
rheumatoid arthritis therefore is used during confinement to prevent arthritis.
However, it is best not to take too much during the first 10 days as it can delay
wound healing in some women. Breast feeding mothers should avoid taking ginger
during the first ten days after delivery as ginger can interfere with the
breakdown of bilirubin therefore causes any jaundice in the baby to become
worse.
Ingredients
300 gm
tenderloin beef
Young
ginger
Spring
onion
The
marinate
1 tbsp
oyster sauce
1 tsp
light soy sauce
Sesame
oil
Corn
flour
A little
sugar
Thinly
slice the beef
Add the
marinate and leave for an hour
Thinly
slice the ginger
Cut the
spring onion into 1 inch strips
Deep fry the beef in hot oil.
Remove
from pan and keep aside.
Leave 1
tbsp oil in the wok and fry the ginger until fragrant.
Add the
beef and spring onion and salt and pepper to taste.
Add 2
tbsp Shaoxing wine if desired and mix thoroughly.
Dish up
and serve.
No comments:
Post a Comment