Crispy fried beef with chilli
From the Schezwan Sichuan Schezuan region, this dish is spicy and aromatic.
Regional cuisine in China is vast, and this type of food is popular in the subcontinent of India, Pakistan, Sri Lanka, and extends to the UAE, where the residents are largely from the sub-continent.
This Chinese dish is adopted by the locals wherever they may be cooking it up and serving it. It is adapted to their food palates and often spicier than what the Chinese people would eat.
Crispy fried beef should be double fried for best results. It helps retain the crisp finish to this dish-essential to the title.
3 cloves of garlic
1 thumb size piece of ginger
1 small onion
1 1/2 tbsp soy sauce
1/2 cup warm water
1/3 cup soya sauce
1 tbsp sesame oil
The World of Parsi Cooking: Food Across Borders is a 3 award winning book. It has been self published in July 2019 and will be going into its second print in 2022.
The Art of Parsi Cooking; reviving an ancient cuisine was published in 2016 by Austin Macauley and continues to be available through amazon book depot book depository and from the publishers.