- 1 cup water
- 2 tablespoons soy sauce
- 2 tablespoons medium-dry Sherry
- two 1/4-inch slices of fresh gingerroot, flattened with the flat side of a large knife
- a 3-inch cinnamon stick, broken into large pieces
- 1 1/2 teaspoons sugar
- 1/2 teaspoon salt
- 1/8 teaspoon aniseed
- 1 pound boneless chuck, cut into 1/2-inch pieces
- 1/2 pound turnips, cut into 1/2-inch pieces
- 1/2 teaspoon cornstarch dissolved in 1 tablespoon cold water
- 1 tablespoon chopped fresh coriander or parsley leaves for garnish if desired
- cooked rice as an accompaniment if desired
- In a 1 1/2-quart microwave-safe dish stir together the water, the soy sauce, the Sherry, the gingerroot, the cinnamon, the sugar, the salt, and the aniseed, add the chuck, spreading it evenly, and microwave the mixture, covered, at high power (100%) for 20 minutes. Stir in the turnips and microwave the mixture, covered, at high power for 15 minutes. Stir the cornstarch mixture, stir it into the stew, and microwave the stew, covered, at high power for 2 minutes. Sprinkle the stew with the coriander and serve it with the rice.