Ingredients: Papaya, beef, cooking wine, soy sauce, oil.
Method: 1. Thinly slice beef, toss with soy sauce and cooking wine, marinate for 30 minutes.
2. Peel papaya, remove seeds, and dice into small cubes.
3. Heat oil in wok, add beef and stir-fry over high heat for 40 seconds.
4. Remove beef and set aside, leaving oil in wok.
5. Add papaya cubes to wok and stir-fry briefly.
6. Plate beef over papaya and serve immediately.
4. Remove beef and reserve oil in pan.
5. Add papaya cubes to pan and stir-fry briefly. Plate beef on top before serving.
II. Hundred-Flavor Seafood
Ingredients: Papaya, shrimp, fresh lily bulbs, American ginseng, red dates, crab meat, salmon, scallions, ginger, garlic, sugar, rice wine, oil, salt.
2. Add a small amount of water to a pot, add ginseng and red dates. Bring to a boil over high heat, then reduce to low heat and simmer until the liquid is reduced to about half a cup. Strain and reserve the liquid.
3. Rinse shrimp, crab meat, and fish slices. Drain well. Marinate with rice wine and salt for 15 minutes.
4. Wash papaya, peel, remove seeds, and cut into small chunks.
5. Heat oil until moderately hot. Briefly stir-fry shrimp, crab meat, and fish slices until they change color. Remove and drain excess oil.
6. Leave a small amount of oil in the wok. Sauté scallions, ginger, and garlic until fragrant. Add the prepared seafood, lily bulbs, papaya, and reserved broth. Bring to a boil. Season with salt and thicken with cornstarch slurry.