| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs | Chinese | Meat | 4 | Servings |
INGREDIENTS
| 1 | lb | Lean beef |
| 3 | Celery stalks | |
| 1 | Round onion | |
| 1 | Scallion stalk | |
| 1 | up to | |
| 2 | Fresh ginger root | |
| 1 | T | Cornstarch |
| 1 | Egg white | |
| Oil for deep-frying | ||
| 2 | T | Soy sauce |
| 1 | T | Sherry |
| 1/2 | t | Sugar |
| 1/2 | t | Salt |
| 2 | t | Cornstarch |
| 2 | T | Water |
| 2 | T | Oil |
INSTRUCTIONS
Cut beef against the grain in thin slices, then sliver. Shred celery and onion. Cut scallion in 1/2-inch sections. Mince ginger root. Mix cornstarch and egg white to make a batter. Add beef slivers and toss gently to coat. Meanwhile, heat oil. In one cup, combine soy sauce, sherry, sugar and salt. In another, blend remaining cornstarch and cold water to a paste. Place beef slivers in a wire basket. Immerse in oil until meat begins to turn golden (less than a minute). Drain on paper toweling. Heat remaining oil. Add celery, onion, scallion and ginger root. Stir-fry until slightly softened (about 1 minute). Stir in beef, then add soy-sherry mixture. Stir-fry only to heat through. Stir in cornstarch paste to thicken. Serve at once. VARIATION: In step 3, for the soy-sherry mixture, substitute 2 tablespoons oyster sauce. 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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Nutrition (calculated from recipe ingredients)
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Calories: 420
Calories From Fat: 283
Total Fat: 30.9g
Cholesterol: 85.1mg
Sodium: 1224.6mg
Potassium: 560.6mg
Carbohydrates: 9.1g
Fiber: 1.4g
Sugar: 2.8g
Protein: 23.8g