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CATEGORY CUISINE TAG YIELD
Meats, Grains Chinese Meat 4 Servings

INGREDIENTS

1/2 lb Lean beef
1 Onion
1 Clove garlic
1 lb String beans
1 1/2 T Oil
1/2 t Salt
1 1/2 T Oil
1/4 c Stock
1 T Cornstarch
1/2 t Sherry
3 T Water

INSTRUCTIONS

Mince or grind beef. Chop onion. Mince garlic. Stem string beans, cut
in 1-1/2 inch sections; then parboil. Heat oil. Add salt, then onion
and garlic, and stir-fry a few times. Add beef and stir-fry until it
loses its redness (about l minute). Remove from pan. Heat remaining
oil. Add parboiled beans and stir-fry to coat with oil. Stir in stock
and heat quickly. Return beef and cook, covered, 2 minutes over  medium
heat. Meanwhile blend cornstarch, sherry and cold water to a  paste.
Then stir in to thicken. Serve at once. VARIATION: In step 6,  omit the
cornstarch paste. Instead, quickly stir in 2 eggs, beaten;  cook over
low heat until eggs begin to set. 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: 270
Calories From Fat: 206
Total Fat: 22.7g
Cholesterol: 43.5mg
Sodium: 452.5mg
Potassium: 197.1mg
Carbohydrates: 4.9g
Fiber: <1g
Sugar: 1.1g
Protein: 10.7g


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