|Beef & Shiitake Stew with Garlic Mashers|
Remove the meat and wipe out the pot. Add the remaining 1 tbsp of oil and when the oil shimmers, add the onions, carrots, celery, black beans, ginger, and garlic and saute, stirring, until soft, about 8-10 minutes. Add the mushrooms and season with the salt and pepper to taste. Add the wine, stir, and cook to reduce it by 20%, 4-6 minutes. Add the soy sauce and correct the seasonings. Return the meat to the pot, add water to cover, and cook, covered, until the meat is tender, about 2 hours.
Divide the mashers among 4 large pasta bowls. Cover with the stew and serve.
Meanwhile, heat a medium saucepan over medium heat. Add the oil and swirl to coat the bottom of the pan. When the oil shimmmers, add the garlic and saute, stirring, until golden, about 2 minutes. Add the cream and reduce by 1/3 over low heat, about 12 minutes.
Transfer the potatoes to a large bowl of a mixer and add the cream mixture. Using a hand masher and wooden spoon or a mixer with a paddle attachment, whip the potatoes until smooth. Fold in the butter, season with salt and pepper, and serve immediately.
NOTES : * I could not get skirt steak so I bought another cut and shortened the cooking time a bit.
I did not have heavy cream so I used 1/2 skim milk and 1/2 Land O' Lakes NonFat Half-and-Half and it worked well. I also only used 2 tbsp of butter. It came out very buttery and wonderful.
From:   Blue Ginger Cookbook by Ming Tsai, p. 156 & 214
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