INGREDIENTS

INSTRUCTIONS

1. Cut beef in 1-inch cubes. Slice onions.
2. Mince ginger root and combine with sherry, water and sugar. Heat---but
do not boil--stock.
3. Heat oil in a heavy pan. Add salt, then beef. Toss meat quickly in hot
oil to coat.
4. Add sliced onions. Brown beef on all sides. Then add curry powder and
stir to blend in with meat (2 to 3 minutes).
5. Add ginger-sherry mixture and stir in 2 minutes more.
6. Add heated stock and simmer, covered, until meat is tender (about 45
minutes).
7. Blend cornstarch and remaining cold water to a paste; then stir in to
thicken sauce. Serve hot. VARIATIONS:
In step 3, add to the heated oil the salt, curry and onions, and
stir-fry until onions are lightly browned; then add beef and brown. Omit
the ginger-sherry mixture. Pick up steps 6 and 7.
In step 4, add with the sliced onions 1 pound raw potatoes, peeled and
cut in 1-1/2 inch cubes. Brown with the beef.
At the end of step 7, add 1 pound potatoes, peeled, cubed and deep-fried
to a golden brown; or 1 large tomato, peeled and diced.
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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