| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Chinese | Meat | 4 | Servings |
INGREDIENTS
| 1/2 | lb | Lean beef |
| 1 | lb | Chinese cabbage |
| 2 | T | Oil |
| 1/2 | c | Stock |
| 1/2 | t | Salt |
| 1 | ds | Pepper |
| 2 | t | Cornstarch |
| 2 | T | Water |
INSTRUCTIONS
Slice beef thin against the grain, then in 1/2- by 2-inch strips. Slice Chinese cabbage stems in similar strips. Heat oil. Add beef and stir-fry until it loses its redness. Add cabbage strips and stir-fry to soften slightly. Stir in stock, salt and pepper and heat quickly. Cook, covered,over medium heat until done (2 to 3 minutes). Meanwhile, blend cornstarch and cold water to a paste, then stir in to thicken. Serve at once. VARIATION: In step 1, toss the beef in a mixture of 2 teaspoons cornstarch, 2 teaspoons soy sauce and 2 teaspoons sherry. Cook as in step 2; then remove from pan. In step 3, sprinkle the cabbage witl 1/4 teaspoon salt, 1/4 teaspoon sugar and 1/2 teaspoon soy sauce; then stir fry. Pick up step 4, omitting the salt and pepper. Then return beef to pan only to reheat and thicken with cornstarch paste. 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)
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Calories: 252
Calories From Fat: 181
Total Fat: 19.9g
Cholesterol: 44.4mg
Sodium: 878.9mg
Potassium: 608.7mg
Carbohydrates: 5.6g
Fiber: 1.2g
Sugar: 1.7g
Protein: 12.6g