Name: Tangerine Beef or Venison
Prep time: 45 min
Cook time: 10 min
Yield: 4 people
Ingredients: 2 egg whites; ¼ cup Shaoxing wine or dry sherry; 2 tablespoons peanut or other cooking oil; ½ cup corn or potato starch; ¼ cup venison or beef stock; 3 tablespoons tangerine soaking water ((See below)); 2 tablespoons soy sauce; 2 tablespoons Shaoxing wine, (dry sherry or dry white wine); 2 tablespoons rice or cider vinegar; 1 tablespoon sesame oil; 1 to 3 tablespoons sugar; 2 teaspoons corn or potato starch; ½ teaspoon salt; ½ teaspoon white pepper; 1 pound beef sirloin or venison, (sliced into bite-sized pieces 1/8 inch thick); Dried peel of 1 or 2 thin-skinned tangerines ((Mandarins are best)); 2 cups peanut or other cooking oil ((see above)); 2 to 6 dried hot chiles, (chopped (tsien tsin, Thai or arbol or cayenne)); 4 garlic cloves, (minced); A 2-inch piece of ginger, (peeled and minced); 6 green onions, (sliced into 1-inch pieces, green and white parts separated); 2 teaspoons crushed Sichuan peppercorns ((optional))