| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs | Chinese | Meat | 4 | Servings |
INGREDIENTS
| 1 | lb | Lean beef |
| 2 | Celery stalks | |
| 1/2 | Chili pepper | |
| 1 | tb | Cornstarch |
| 1/2 | ts | Salt |
| 1 | Egg white | |
| Oil for deep-frying | ||
| 1 | tb | Oil |
| 1 | tb | Soy sauce |
| 1/2 | ts | Sugar (up to) |
| 1 | ts | Hot pepper oil (see recipe) |
INSTRUCTIONS
1. Cut beef against the grain, then shred. Shred celery. Crush chili pepper. 2. Blend cornstarch, salt and egg white. Add to beef and toss gently to coat. Meanwhile, heat oil. 3. Place beef in a wire basket or strainer. Immerse in oil, deep-fry 1 minute; then lift out. Reheat oil and deep-fry 1 minute more. Repeat process a third time, then drain beef on paper toweling. 4. Heat remaining oil. Add celery and chili pepper. Stir-fry a few times to soften slightly. Stir in soy sauce, sugar and hot pepper oil. Stir-fry until celery is translucent (about 2 minutes). 5. Stir in beef shreds only to reheat. NOTE: This Szechwanese dish may be served over rice or boiled rice-flour noodles. (The triple-frying makes the meat dark and chewy.) 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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