How can I make a chinese curry less sweet?
Chinese Beef Curry ( I always add a little more curry powder) 1 pound flank steak Marinade: 1 tablespoon light soy sauce 1 tablespoon Chinese rice wine or dry sherry 1 teaspoon Asian sesame seed oil 1 1/2 teaspoons cornstarch Other: 1/2 medium yellow onion 3/4 cup green peas 1/2 cup chicken broth 1 tablespoon dark soy sauce 1 thin slice ginger 2 – 3 tablespoons curry powder, to taste 2 -3 tablespoons water, as needed, to make a paste 1 teaspoon salt, or to taste 1/2 teaspoon sugar 2 tablespoons canola or peanut oil for stir-frying Cut the beef across the grain into thin strips approximately 1 1/2 inches long and 3/4 inch wide. Add the marinade ingredients, adding the cornstarch last. Marinate the beef for 25 – 30 minutes. 2. While the beef is marinating, prepare the vegetables. Peel and chop the onion. Blanch the peas in boiling water for 1 minute. Rinse in cold water and drain thoroughly. Combine the chicken broth with the dark soy sauce and set aside. 3. Preheat the wok on medium-hig
