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CATEGORY CUISINE TAG YIELD
Meats, Grains Chinese Meat 4 Servings

INGREDIENTS

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

INSTRUCTIONS

Mince or grind beef. Combine cornstarch, soy sauce, sherry and sugar.
Add to beef and toss. Cut each bean curd cake in 6 pieces. Separately
mince garlic and scallion. Blend cold water, pepper and remaining
cornstarch, soy sauce and sugar. 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). Stir in stock and heat quickly. Add  bean curd
and cook, covered, 1 to 2 minutes. 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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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 451
Calories From Fat: 244
Total Fat: 26.9g
Cholesterol: 44.4mg
Sodium: 1150mg
Potassium: 223.9mg
Carbohydrates: 34.4g
Fiber: <1g
Sugar: 1.5g
Protein: 15.1g


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