2 1/2 tsp. cornstarch

3 T. white wine

1/4 tsp. baking soda

1/4 tsp. black pepper

2 each egg whites

1 T. soy sauce

Oil for deep-frying

2 each oranges

1/4 C. sugar

1 C. water

1 T. peanut oil

1 T. garlic minced or paste

1 T. fresh ginger

1/2 tsp. red pepper hot or mild

3 each scallion

1 T. orange juice concentrate

1 tsp. rice wine vinegar

1/4 C. chicken stock

1 tsp. sesame oil, roasted

 

Slice beef into fat worms or thin slices. Marinate with egg whites, cornstarch, soy sauce, wine, baking soda, pepper. Thickly slice orange rinds off oranges. Cut into long strips. Boil with water and sugar until translucent, about 1/2 an hour. Drain, reserving liquid. Slide beef mixture into cool deep-fat (180 degrees) for a couple seconds until just starting to turn color. Remove and drain well. Wok chili, garlic and ginger until fragrant. Add scallions in 2 inch lengths, whites halved lengthwise. Add beef, poached orange rinds, orange juice, vinegar, and stock and wok until thick. Garnish with sesame oil and orange slices.

 

Yield:

Calories:

Fat:

Fiber: