After many years of cooking, I discovered that I have "scheduled seasonal tastes". During summer months, I like to cook continental/American dishes. After that, it's Chinese for me and then Japanese. After that, it's a full on Asian onslaught. Before the year ends, it's a smorgasbord of different dishes. We are now in the Chinese stage so I will be featuring Chinese inspired dishes. Here's one of them.
beef ( I used small cuts so they would be tender)
red capsicum (I was out so I didn't use any)
Chinese cooking wine
Let's do this!
Cut the tofu and fry them in oil. Set aside.
Fry the beef in the same pan and set aside.
Add a little more oil to the pan and saute the ginger. Wait for it to brown a little.
Add the spring onions and peppers. Stir fry and add the beef. Add the tofu.
Mix the cornstarch, cooking wine, hoisin, sesame oil, dark soy and light soy in a bowl. Add to the pan. Mix well and serve with rice.