| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Chinese |
Meat |
4 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Lean beef |
| 1 |
tb |
Cornstarch |
| 1 |
tb |
Sherry |
| 2 |
tb |
Soy sauce |
| 1/2 |
ts |
Sugar |
| 1/2 |
ts |
Salt |
| 1 |
lb |
String beans |
| 1 1/2 |
tb |
Oil |
| 1 1/2 |
tb |
Oil |
| 1/2 |
c |
String-bean liquid |
INSTRUCTIONS
1. Slice beef thin against the grain. Combine cornstarch, sherry, soy
sauce, sugar and salt. Add to beef and toss to coat.
2. Stem string beans. Cut lengthwise in strips and parboil. (Reserve
parboiling liquid.)
3. Heat oil. Add beef and stir-fry until it loses its redness. Remove from
pan.
4. Heat remaining oil. Add string beans and stir-fry to coat with oil.
5. Stir in reserved string-bean liquid and heat quickly. Return beef and
cook, covered, over medium heat, 2 minutes. Serve at once. VARIATION: In
step 1, omit the cornstarch mixture. In step 3, stir-fry the string beans
first and remove from pan. In step 4, stir-fry the beef until it loses its
redness. Then stir in with the beef a mixture of 1/4 teaspoon sugar,
1/2 teaspoon brown bean sauce and 1 teaspoon soy sauce. Return the
string beans and stir-fry a few times. Then pick up step 5.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.
A Message from our Provider:
“Jesus: Everything else will fade”