Our intention was to make Shanghaiese Stir-fried Beef with Leeks but we could only find pricey wagyu beef in the supermarket. However, we also found a pack of discounted wagyu tongue so we thought it might be a good idea to use that in the dish
Normally when we buy beef tongue we use it for Yakiniku and even online the majority of the beef tongue recipes we can find in Hong Kong are in Japanese style. What will it be like if we cook the beef tongue in Shanghaiese style?
大蔥炒和牛舌 Stir-fried Wagyu Tongue with Leeks
Result: Stir frying beef tongue in Shanghaiese is not a problem at all and we think it’s a good recipe to share with you all
The flavour is not like Shanghaiese stir fried beef because of the extra umami brought by the fatty tongue. It went very well with the soy sauce and leeks
The way we made the dish was not in authentic Shanghaiese way, together with the shifting of main ingredient to beef tongue, we would say it’s a very spontaneous try. However, as long as the result is good, why not give it a try?
The success of the dish shall be attributed to this pack of beef tongue. Though the portion was not large, it’s actually a very good deal given its quality
We first marinate the tongue with oyster sauce, light soy sauce, sugar, cornstarch and shaoxine wine
Chop the leeks and get ready minced garlic and some scallion stems
Sear both sides of the beef tongue
Sear on medium high heat until the rims are slightly charred
Due to the marinate, it’s fairly easy to get the wok burnt
For the wok we used, we just wet a piece of kitchen towel and it’s very easy to clean up the stains
The wok has revived!
In addition, it’s a ceramic coating wok which is different from the black PTFE coating wok commonly available in the market. We can rest assure using the wok. If you are interest in learning more, go check it out on our online shop
Sautee the minced garlic and scallion stems
Add leeks until you smell the aroma
Add a bit of shaoxine wine
Add the sauce made up of light soy sauce, dark soy sauce, oyster sauce, shaoxine wine and sugar
Test the test and adjust
Add the beef tongues and cook on medium heat for awhile. Add cornstarch solution to thicken the sauce. Done!
The wok we are using is called Lowenthal Avocado Ceramic Non-stick Wok 28cm. Its best benefits are its superior non-stickiness and its natural composition of ceramic coating which brings you away from the health-risky PTFE coated woks most commonly seen in the market. The wok is now available on our online shop. With a few simple clicks, you can start to enjoy the carefree journey of ceramic non-stick wok cooking!
另一個好好味既家常小炒好推介 ╴西蘭花帶子 ╴今次無搞搞震亂溝材料
Another good recommendation of Hong Kong style home made dish
港式酒樓 惹味西蘭花炒帶子 Tasty Stir Fried Scallops and Broccoli in Hong Kong Restaurant Way