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CATEGORY CUISINE TAG YIELD
Meats Chinese Meat 4 Servings

INGREDIENTS

1/2 lb Lean beef
1/2 lb Preserved Pustard cabbage
1 T Cornstarch
2 T Water
2 T Oil
1 T Oil
1 c Stock
1 up to
2 T Sugar
1/2 t Salt

INSTRUCTIONS

Slice beef thin against the grain. Rinse mustard cabbage and squeeze
dry; then cut in 1-inch sections. Blend cornstarch and cold water to  a
paste. Heat oil. Add beef and stir-fry until it begins to brown.
Remove from pan. Heat remaining oil. Add preserved cabbage and
stir-fry 1/2 minute. Add stock, sugar and salt. Cook, covered, 3 to 4
minutes over medium heat, stirring a few times. Return beef,
stir-frying to reheat and blend flavors (about 1 minute). Stir in
cornstarch paste to thicken. Serve at once.  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: 327
Calories From Fat: 222
Total Fat: 24.6g
Cholesterol: 46.3mg
Sodium: 1360.3mg
Potassium: 306.5mg
Carbohydrates: 12.8g
Fiber: <1g
Sugar: 7.7g
Protein: 13.3g


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