| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
Chinese |
Main dish, Chinese, Meats, Vegetables |
6 |
Servings |
INGREDIENTS
| 2 |
ts |
Ginger; minced |
| 1/2 |
lb |
Beef, lean; strips |
| 2 |
tb |
Wine; Shaoxing or dry sher |
| 1 1/2 |
ts |
Cornstarch |
| 3 |
tb |
Soy sauce; dark |
| 3 |
tb |
Oil |
| 1/2 |
ts |
Oil; sesame |
| 1 |
lb |
Asparagus; cut into 2" piece |
INSTRUCTIONS
In medium bowl, combine ginger, wine, soy sauce and sesame oil. Toss beef
strips in mixture and marinate 30 minutes to several hours. Drain beef and
reserve marinade. Combine marinade with enough water to make 1/3 cup.
Dissolve cornstarch in this mixture. Heat wok on high heat and add 1 tbls.
oil. Add beef to pan; stir-fry until meat loses raw color, about 1 minute.
Remove meat from pan. Add rest of oil to wok. Add asparagus and stir-fry
on medium heat until heated through. Return beef to pan; add reserved
marinade. Increase heat to high and cook until sauce thickens.
Serve immediately.
VARIATIONS: When asparagus is not in season, sliced Chinese or
Western-style broccoli can be used in its place. For a richer sauce, reduce
soy sauce in marinade to 1 tbls. dark soy; add 2 tbls oyster sauce to pan
during last step.
Posted to MC-Recipe Digest V1 #264
Date: Mon, 28 Oct 1996 21:33:44 +0800 (HKT)
From: Sweeney <sweeney@asiaonline.net>
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