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CATEGORY CUISINE TAG YIELD
Meats, Grains Chinese Meat 4 Servings

INGREDIENTS

1/2 lb Lean beef
1 ts Cornstarch
1 ts Soy sauce
2 tb Sherry
1/4 ts Sugar
2 Or
3 Bean curd cakes
1 Clove garlic
1 Or
2 Scallions
1 tb Water
1 ds Pepper
1 tb Cornstarch
1 ts Soy sauce
1/4 ts Sugar
2 tb Oil
1/2 ts Salt
1/2 c Stock

INSTRUCTIONS

1. Mince or grind beef. Combine cornstarch, soy sauce, sherry and sugar.
Add to beef and toss.
2. Cut each bean curd cake in 6 pieces. Separately mince garlic and
scallion.
3. Blend cold water, pepper and remaining cornstarch, soy sauce and sugar.
4. Heat oil. Add salt, then garlic, and stir-fry a few times. Add beef and
stir-fry until it loses its redness (less than a minute).
5. Stir in stock and heat quickly. Add bean curd and cook, covered, 1 to 2
minutes.
6. Stir in cornstarch mixture to thicken. Serve at once, garnished with
minced scallions. VARIATIONS:
For the garlic, substitute 2 slices fresh ginger root, minced.
Omit the cornstarch mixture in step 1. Then in step 5, add with the stock
a mixture ot 1 tablespoon oyster sauce, 1 teaspoon soy sauce, 1 teaspoon
sherry, 1/2 teaspoon sugar and a dash of pepper. Add bean curd and bring
mixture to a boil. Pick up step 6.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.

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