| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
Chinese |
Meat |
4 |
Servings |
INGREDIENTS
|
|
Sweet-and-pungent sauce |
| 1 |
lb |
Lean beef |
| 1 |
|
Egg |
| 1 |
|
Clove garlic |
|
|
Cornstarch |
|
|
Oil for deep-frying |
INSTRUCTIONS
1. Prepare a sweet-and-pungent sauce (see recipes "Sweet-and-Pungent Sauce
#1" or #2, and/or Typical Combinations or Possible Combinations).
2. Cut beef in 1/2-inch cubes. Beat egg; mince garlic and add.
3. Dip beef in egg mixture; then dredge lightly in cornstarch to coat.
Meanwhile, heat oil.
4. Add beef cubes, several at a time, and deep-fry until golden. Drain on
paper toweling.
5. Reheat sweet-and-pungent sauce. Stir in beef cubes only to heat through.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.
A Message from our Provider:
“As a former fetus, I oppose abortion…”