| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Chinese |
Meat |
6 |
Servings |
INGREDIENTS
| 2 |
tb |
Soy sauce |
| 1 |
tb |
Sherry |
| 2 |
ts |
Cornstarch |
| 1 |
tb |
Water |
| 2 |
c |
Oil |
| 1/2 |
lb |
Lean beef; shredded |
| 3 |
|
Scallions; cut into 2" pieces and shredded |
| 2 |
sl |
Ginger; 1/4-inch, shredded |
| 2 |
tb |
Oyster sauce |
| 1 |
ts |
Sugar (up to) |
| 1 |
ts |
Crushed red pepper flakes (to taste) |
| 1/4 |
ts |
Sesame oil |
INSTRUCTIONS
Combine soy sauce, sherry, cornstarch & water. Add beef. In a wok, heat
oil until smoking. Add beef and scallions and quickly stir the mixture
through the oil for 15 seconds. Immeadiately pour the contents of the wok
through a strainer set over a heat-proof bowl. (You will be draining all
the oil from the food into the bowl.) Return 2 tbs. oil to the wok. Add
beef mixture and ginger and stir-fry 30 secs. Add oyster sauce, sugar and
pepper flakes and stir-fry 30 secs. Sprinkle with sesame oil and serve
immediately.
DRAGON PALACE
SOUTH SYRACUSE, DENVER
WINE: WAN-FU
From the <Micro Cookbook Collection of Chinese Recipes>. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.
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