Chinese Beef and Chestnut Stew
Yield: 6 to 8 as part of a meal
4 tablespoon peanut oil
3 pounds stewing beef, cut into 3/4 cubes
Sauce
1 tablespoon hoisin sauce
4 tablespoons Chinese rice wine or dry sherry
4 tablespoons light soy sauce
1 tablespoon finely minced or crushed garlic
1 whole star anise
1 teaspoon roasted and crushed Szechwan peppercorns
4 cups water
1/2 pound dried chestnuts, soaked overnight and drained
Directions: Heat a wok or large frying pan and add oil. Brown the meat and place in a stove-top casserole. Mix all ingredients for the sauce and add to the pot, along with the browned meat. Add the drained chestnuts and cover. Simmer for about 1 1/2 hours, or until all is very tender.