| 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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