This festive culinary dragon accompanies a recipe for Chinese Beef and Rice. As much as this does not make sense on first glance, think about it! How handy would it be for wok cookery to be able to shoot super-heated flames out of your nose?However, upon Googling, it seems that the only reason for a Chinese dragon to shoot fire out of its face would be as a sign of divine displeasure, for punishing evildoers. This can only mean that this dish has incurred the wrath of God.
Chinese Beef and Rice
2/3 cup rice
2 tbsp. vegetable oil
1 1/2 tsp. salt
1 1/2 cups boiling water
1 bouillon cube
2 tsp. soy sauce
1 medium onion, chopped
2 stalks celery, chopped
1 green pepper, chopped
1 1/2 cups diced cooked beef
Cook rice in hot oil over medium heat until golden brown. Add salt, water, bouillon cube, and soy sauce. Cover; simmer 20 min. Add rest of ingredients. Cover tightly and simmer 10 min. more. (It may be necessary to add a little more water.) All water should be absorbed at end of cooking time. If not, remove cover and allow liquid to evaporate. 2 generous servings.
6 comments:
This actually looks very similar to a family recipe for "Chinese Rice" Huh. I wonder if it originated here and then morphed?
Yes it does, actually! Maybe so.
If you are interested, I can tell you where the family recipe came from...and it was NOT this cookbook. However I can't say where the giver of the recipe might have found it. Also...I see that this recipe is from the 1970s. I think the family recipe was acquired in the early 60s or late 50s.
That means we win. Hooray!
I seen to remember something like this about 40 or more years ago...So what the verdict...good or evil tasting???
Oh, I didn't make it. I just posted it for the picture. :D
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