Ginger beef

Ginger Beef is a popular Chinese dish that originated from Calgary, Alberta, Canada. It is a fusion of Asian and North American cooking styles, typically made from beef and ginger, and often served in a sweet and tangy sauce.

History

Ginger Beef was first created in the mid-1970s by chef George Wong at the Silver Inn restaurant in Calgary. The dish was developed to cater to local tastes, combining the flavors of traditional Chinese cuisine with the preferences of the local population. It quickly gained popularity and is now a staple in many Chinese restaurants across Canada.

Preparation

The main ingredients of Ginger Beef are beef, ginger, garlic, cornstarch, and soy sauce. The beef is first marinated in a mixture of soy sauce, ginger, and garlic. It is then coated in cornstarch and deep-fried until crispy. The crispy beef is then tossed in a sweet and tangy sauce made from vinegar, sugar, and hot peppers.

Variations

There are several variations of Ginger Beef, including Ginger Chicken and Ginger Pork. Some recipes also include vegetables such as carrots, bell peppers, and onions. The dish can be adjusted to taste, with more or less ginger, garlic, or hot peppers as desired.

Cultural Significance

Ginger Beef is a significant dish in the culinary history of Calgary. It is a symbol of the city's multicultural heritage and the fusion of different culinary traditions. The dish is often served at celebrations and special occasions, and is a popular choice for take-out and delivery.

See Also

• Chinese cuisine
• Canadian Chinese cuisine
• List of beef dishes

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