| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats, Eggs | Celery, Vegetables | 1 | Servings | |
INGREDIENTS
| 1 | lb | Beef rump or round steak |
| 2 | tb | Soy sauce |
| 1 | ts | White vinegar |
| 1 | Egg white | |
| 4 | Stalks celery; (4 to 6) | |
| 1 1/2 | c | Water |
| 1/2 | ts | Salt |
| 3 | tb | Vegetable oil |
| 6 | Green onions; cut into Piece, (1 inch) | |
| 1 | tb | Finely chopped pared fresh ginger root |
| 1 | Clove garlic; crushed | |
| 1 1/2 | tb | Dry sherry |
| 1 | tb | Cornstarch |
| 2 | ts | Oyster sauce |
INSTRUCTIONS
Cut meat across the grain into thin strips, 1 1/2-inches long. Combine 1/2 tablespoon of the soy sauce, vinegar and egg white in medium bowl; beat lightly with fork until foamy. Mix in meat. Cover and let stand 1 hour, stirring occasionally. Cut celery into 1/2-inch diagonal slices. Combine celery, 1 cup of the water and the salt in saucepan. Cook over medium high heat until boiling. Boil 3 minutes. Drain celery. Heat 2 tablespoons of the oil in wok over high heat. Drain meat and add to wok. Stir-fry until meat is brown, about 5 minutes. Remove meat from wok. Add remaining 1 tablespoon oil to wok. Add celery, onions, ginger and garlic. Stir-fry 1 minute. Return meat to wok; mix well. Combine remaining 1/2 cup water, 1 1/2 tablespoon soy sauce, the sherry, cornstarch and oyster sauce. Pour over meat-vegetable mixture. Cook and stir until liquid boils and thickens. Makes 4 servings. Posted to recipelu-digest by "Diane Geary." <diane@keyway.net> on Feb 4, 1998
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