Editing Tangency Cookbook (section)

===Crunchy Cashews and Beef, by [[User:Lolth|Lolth]]===

~800 grams/2 lb of cheap sort of beef strips<br>
1 yellow bell pepper<br>
1 red bell pepper<br>
1 small tin of pine apple chunks in its juice<br>
1 medium leek<br>
1 tin of bamboo shoots<br>
2 red chilis, spiciness to taste<br>
200 grams/1/2 lb of shiitake mushrooms<br>
Unsalted cashews, to taste<br>
Oyster sauce<br>
Soy sauce<br>
Cooking oil<br>
Water<br>
2 teaspoonfuls of maize flour<br>

Optional:<br>
Onion<br>
Garlic<br>
Whatever vegetable stuff you like: peas, beans, etc. Handy for adding volume in case of surprise-guests.<br>

Chop up everything into bite-sized and smaller bits.

Start by frying meat on a skillet; continue until nicely brownish and no longer leaking. Put meat into a kettle, sprinkle some salt on top, and pour in the contents of the pineapple tin. Put a cup of hot water on skillet and wash all good meat-juices into the kettle.

Let the meaty goodness slowly bubble on a stove for an hour. Put aside.

Put some oil on a skillet (use a large one or a wok!), and when hot, pour in chopped up mushrooms and chili. (Add garlic and onion at this point, if you're gonna use any.) Fry for a while (mushrooms should shrink), then add leek, and bamboo shoots and cashews, after a minute or so, add bell peppers but not before cashews get some color to them.

Stir and let stew a bit (you want veggies in crunchy-but-sublemely-soft state); meanwhile, mix two teaspoonfuls of maize flour, soy sauce to taste and 3 or 4 tablespoonfuls of oyster sauce to 3/4 cup of water. Stir well.

Add meat into the skillet, and let simmer for a while, then pour in mixture. Check taste, add soy sauce and oyster sauce to taste.

Serve with rice, noodles or alternatively, some broccoli, peas, green beans and peas in shells.