| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Meat |
4 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Steak (flank or sirloin) |
| 2 |
tb |
Soy sauce |
| 1 |
ts |
Peanut oil |
| 1 |
ts |
Cornstarch |
| 2 |
tb |
Peanut oil |
| 2 |
sl |
Fresh ginger |
| 2 |
|
Cloves garlic |
|
|
Fresh asparagus; washed, with tough parts removed; cut diagonally into 2 inch lengths (up to) |
| 5 |
|
Large; dried oriental mushrooms; reconstituted and cut into strips |
| 3 |
|
Green onions; sliced |
| 1/4 |
c |
Bottled oyster sauce |
| 1/4 |
c |
Chicken broth |
| 1 |
ts |
Sugar |
| 1 |
tb |
Cornstarch |
INSTRUCTIONS
OYSTER SAUCE
Slice 1/2 pound steak across the grain into strips. Marinate for 1/2 hour
in 2 Tablespoons soy sauce, 1 teaspoon peanut oil and 1 teaspoon
cornstarch. In wok, heat 2 Tablespoons peanut oil. Add ginger and garlic.
Saut. until brown. Remove and discard ginger and garlic. Stir-fry meat for
about 2 minutes. Add asparagus, mushrooms and onions. Stir-fry until
asparagus turns bright jade green. Stir sauce ingredients together until
well blended. Pour over vegetable-meat mixture. Reduce heat. Cook 1 to 2
minutes until sauce is thickened. Yield: 4 servings.
ROBERT HENDERSON
From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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