| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Chinese | Meat | 4 | Servings |
INGREDIENTS
| 1/2 | lb | Lean beef |
| 1 | lb | Vegetables |
| 1 | Or | |
| 2 | sl | Fresh ginger root |
| 1 | Clove garlic | |
| 1 | Scallion stalk | |
| 1 | tb | Cornstarch |
| 1 | tb | Sherry |
| 2 | tb | Soy sauce |
| 1 1/2 | tb | Oil |
| 1 1/2 | tb | Oil |
| 1/2 | c | Stock |
INSTRUCTIONS
1. Slice beef thin against the grain. Slice vegetables. Mince ginger root. Crush or mince garlic. Cut scallion stalk in 1-inch sections. 2. Blend cornstarch, sherry and soy sauce. 3. Heat oil. Add ginger root, garlic and scallion and stir-fry a few times. Add beef and stir-fry until it loses its redness (about 2 minutes). Remove from pan. 4. Heat remaining oil. Add vegetables and stir-fry to heat and coat with oil. 5. Stir in stock and heat quickly. Cook, covered, over medium heat, until vegetables are nearly done. 6. Return beef, stir-frying to reheat and blend flavors. Then stir in cornstarch mixture to thicken. Serve at once. NOTE: Any vegetable can be used. See "Cooking Instructions for Specific Vegetables" for cooking time; see "Suggested Vegetable Combinations" for possible combinations. VARIATIONS: In step 3, add with the ginger root, etc., 1 tablespoon fermented black beans (soaked), mashed; or 1 tablespoon brown bean sauce, mashed. Cook the vegetables first (as in steps 4 and 5 ) and remove from pan. Then stir-fry the beef (as in step 3). Stir in the sherry and soy sauce (omit the cornstarch). Then return vegetables, stir-frying to reheat and blend flavors. 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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