| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats | Chinese | Vegetables, Chinese, Side dish | 4 | Servings |
INGREDIENTS
| 1/2 | c | Raw beef, finely sliced |
| 1 1/2 | c | Bamboo shoots, sliced |
| 1/2 | ts | Sugar |
| 1/2 | c | Chinese dried mushrooms (presoaked), finely sliced |
| 1 | c | Celery, finely sliced |
| 1/3 | c | Dried onion, finely sliced |
| 1 1/2 | c | Rice sticks (mai fun) |
| 2 | tb | Vegetable oil |
| Oil for deep frying | ||
| 1 | ts | Salt |
| 1/2 | c | Chicken stock |
| 1/2 | ts | MSG (optional) |
| 1/2 | ts | Soy sauce |
| 2 | ts | Cornstarch and water made into a paste |
INSTRUCTIONS
In deep-fat fryer, heat oil to 350 F. Add rice sticks, cook until light & crisp. Put 2 tbs. vegetable oil into preheated wok or skillet, use high heat to bring oil to a sizzle. Add beef & toss & turn rapidly for 1-2 minutes. Remove from pan when half-cooked. Into same utensil add salt & all sliced ingredients. Bring to medium high heat & toss & turn all ingredients for 2 minutes. Add chicken stock combined with MSG. Cover & cook over medium heat 3 minutes. Add soy sauce, sugar & the half-cooked beef. Increase to high heat, continue to toss-cook. When all ingredients are thoroughly blended, immediately add cornstarch/water paste. Toss-cook just until sauce thickens, about 1 minute, no longer. Place on serving dish & top with crisp rice sticks. Temperature(s): HOT Effort: AVERAGE Time: 00:15 Source: KAN'S Comments: GRAND ST., SAN FRANCISCO Comments: WINE: WAN FU WHITE From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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