| 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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