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CATEGORY CUISINE TAG YIELD
Meats, Grains Chinese Meats 4 Servings

INGREDIENTS

8 oz Beef
4 Water Chestnuts
3 c Oil
1 T Spring Onions, minced
1 T Ginger, minced
1 T Garlic, minced
1 T Chili Nam Yuey
1 T Soy Sauce
Cornstarch
1/2 t Salt
1 t Sugar
1/2 t Soy Sauce
1 T Dark Vinegar
Pepper Powder
1 T Cornstarch Paste
1 t Sesame Oil

INSTRUCTIONS

Rinse beef, shred it thinly. Marinate with soy sauce and cornstarch
for 10 minutes. Rinse water chestnuts. Peel and dice. Mix well with
the salt, sugar, soy sauce, dark vinegar, pepper powder, and sesame
oil. Heat oil in a wok till hot. Quickly stir-fry the beef shreds  till
the beef turns white. Remove and drain. Save some of the oil in  the
wok. Stir fry spring onions, ginger and garlic for a few seconds.  Add
the diced water chestnuts and Chili Nam Yuey. Stir fry for a few
seconds. Add the shredded beef. Mix well. Pour in the seasoning. Stir
till pasty. Remove and serve. From The Chinese Regional Cuisine
Series, Szechuan Cooking. Posted by James Lor.  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/namyuey.zip

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1625
Calories From Fat: 1564
Total Fat: 176.4g
Cholesterol: 42.5mg
Sodium: 486.6mg
Potassium: 179mg
Carbohydrates: 4.5g
Fiber: <1g
Sugar: 1.2g
Protein: 10.5g


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