| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Chinese |
Soup |
4 |
Servings |
INGREDIENTS
| 1/4 |
|
-(up to) |
| 1/2 |
lb |
Lean beef |
| 1 |
tb |
Soy sauce |
| 1 |
ts |
Peanut oil |
| 6 |
c |
Stock (see recipe) |
| 1/2 |
lb |
Chinese lettuce |
| 1 |
ts |
Salt |
| 1/2 |
ts |
Sugar |
INSTRUCTIONS
1. Slice beef thin. Combine soy sauce and oil. Add to beef and toss. Let
stand 30 minutes, turning meat occasionally.
2. Bring stock to a boil. Meanwhile cut lettuce in 2-inch sections.
3. Add lettuce to stock with salt and sugar and simmer, uncovered, until
nearly done (about 10 minutes).
4. Add beef and simmer, uncovered, 3 to 4 minutes more.
VARIATION: For the Chinese lettuce, substitute either alone or in
combination: celery, shredded; Swiss chard or spinach leaves, cut in half;
or water cress, cut in 2-inch sections. Reduce cooking time in step 3 to
about 2 or 3 minutes.
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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