Pears with Ginger Cold poached pears make a light dessert any time of the year. I add star anise and some fresh gingerroot to the poaching liquid along with the usual cinnamon stick and lemon for a Chinese flavor. A good company dessert, the pears can be prepared a few days ahead. Leftover cooked pears can be served with Berry Sauce, plain or with a scoop of ice cream. 1 cup sugar 3 cups water a cup white wine Juice of 1 lemon 2 2-inch pieces of lemon zest 1 4-inch cinnamon stick 1 2 inch-piece gingerroot, sliced 2 star anise 6 firm pears preferably Anjou or Comice Place the sugar, water, wine, lemon juice, lemon zest, cinnamon stick, ginger-root and star anise in a saucepan just large enough to hold all of the pears in a single layer. Bring the liquid to a boil, stirring occasionally to dissolve the sugar, and cook for about 5 minutes to allow the spices to flavor the liquid. Peel and core the pears. You can either leave them whole or cut them into halves. Carefully place the pears in the boiling liquid, adding more water, if necessary, to cover them. Return the liquid to a boil. Cover the pan and reduce the heat to tow. Simmer the pears gently until they are just tender, 10 to 20 minutes, depending on the ripeness of the pears. Using a slotted spoon, remove the pears from the liquid and set aside. Increase the heat to high and boil to reduce the liquid to about 2 cups. Strain the sauce, discarding the solids. If serving hot, place the pears in individual serving dishes and spoon some sauce over each. If serving cold, place the pears In a bowl, pour the sauce over them and refrigerate, covered. The pears will keep for 2 to 3 days in From Susanna Foo Chinese Cuisine: The Fabulous Flavors and Innovative Recipes of North America's Finest Chinese Cook. Chapters Publishing: Shelbourne, VT, 1995.

ORANGE BEEF WITH SUN-DRIED TOMATOES Orange beef is a classic Sichuan recipe in which beef is stir-fried in an infused oil made with oil made with dried orange peel anti dried hot peppers. I love dried orange peel in braised dishes, but I do not like the burnt it takes on in this preparation. When stir-frying, I prefer to use fresh orange zest which gives the finished dish a more delicate and refreshing flavor Sun-dried tomatoes add a slightly smoky note of complexity. I like to serve this in a sandwich with good bread, over white rice or wrapped in Peking Thin Pancakes. Beef and Marinade I pound flank steak 2 tablespoons brandy 2 tablespoons soy sauce 1 tablespoon cornstarch 1 tablespoon corn oil Orange Zest 8 cups water 2 tablespoons sugar 1/4 cup finely julienned orange zest (from 1 large orange) 1/2 cup sun-dried tomatoes (not oil-packed) 1/2 cup corn oil 4 scallions, cut on the diagonal into 1-inch pieces 2 garlic cloves, chopped fine 2 tablespoons peeled, finely julienned gingerroot I jalapeno pepper, preferably red, chopped, with seeds 1/4 cup chicken or beef stock Coarse or kosher salt Freshly ground pepper To marinate the beef: place the flank steak on a flat surface and cut in half lengthwise. Cut into 1/4 inch-wide slices on the diagonal, cutting against the grain. Mix the brandy and soy sauce in a bowl. Add the steak: mix. Add the corn-starch and mix well to coat. Add the oil, mixing well to separate the pieces of meat. Let sit at room temperature for 20 minutes or up to 1 hour. Meanwhile, cook the orange zest: Bring the water and the sugar to a boil over high heat in a saucepan. Add the orange zest and boil for 5 minutes. Drain, rinse under cold water, squeeze dry, and set aside. Soak the sun-dried tomatoes in warm water for about 10 minutes, or until softened. Cut them into julienne. In a large skillet or a wok, heat the oil until it is very hot, almost smoking (350 degrees F). Add the steak, using chop sticks or a large fork to separate the pieces as they cook. Once the steak has turned golden, about 2 minutes, remove it from the skillet with a slotted spoon and drain well; set aside. Remove all but 2 tablespoons oil from the skillet. Add the orange zest, sun-dried tomatoes, scallions, garlic, gingerroot and jalapeno. Cook over high heat for 1 to 2 minutes, stirring, until the garlic is golden. Return the steak to the skillet, add the stock, stir well and cook, stirring, for 3 minutes, until all of the liquid is evaporated. Season to taste with salt and pepper. Transfer to a platter and serve. serves 2 as a main course or 4 in sandwiches From Susanna Foo Chinese Cuisine: The Fabulous Flavors and Innovative Recipes of North America's Finest Chinese Cook. Chapters Publishing: Shelbourne, VT, 1995. [back]