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Method:
Cut stewed beef shank into slices.
Rinse green and red capsicums, halve open and discard seeds, then cut
into small pieces. Heat 2 tablespoons of cooking oil to high
heat and stir-fry capsicums rapidly then remove and set aside.
The color of the capsicums will be more beautiful if they are cooked
first because the sweet bean paste darkens the dish. Use the
remaining oil to stir-fry minced garlic and sweet bean paste until
fragrant. Add the rest of seasonings to mix, then add beef shank
and fry until even. Return capsicums to mix until even.
Serve.
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