| 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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