David Hare-Scott
Lucky you. There doesn't seem to be a season at the stores I go to, but now and then some will show up as good as you describe. When it does, I make Ginger Beef.
Thinly slice good beef -- NY strip is a good cut for this special dish. Thinly slice white onions. Thinly slice a lot more ginger than you'd normally use -- think of it as an ingredient, not just a flavoring. Marinate the beef in soy and rice wine (or dry sherry) while you stirfry the onions and some of the ginger in peanut oil in a hot pan-wok. Add the rest of the ginger when the onions are about a minute away from being done to the point you like them. Then turn the heat up to its highest setting and add the beef. Stirfry just until beef is barely done -- it does not have to be brown on all sides. That's it. Add a tiny bit more soy and wine only if the dish is dry.
The alternative is to skip the onions. Use a bunch of scallions instead, sliced about 1" long. Heat pan and oil on high, add ginger, then beef, then scallions. -aem
Ginger Beer was Gingerholic droolI thought it might be an idea to provide a couple of recipes. I don't guarantee either of them.. The first one I found on the net, courtesy of somebody called...
