INGREDIENTS

INSTRUCTIONS

ONE
TWO
THREE
FOUR (SEE PANTRY
PANTRY *Mushroom* This dish is traditionally made with straw mushrooms that
are available in a canned. Drain well. Mushroom caps (canned) may be used.
*Broccoli* Cut florets from stalks and slice tender stalks into 1/4"
rounds. Blanch in boiling water until bright green and slightly soft, but
crunchy. Bathe in ice water and drain. *Carrot* Blanch decorative slices in
boiling water until slightly soft, but crunchy. Transfer to ice water;
drain.
Cut the beef into 1" x2" slices. Mix in **one** and marinate. If the
mixture is too dry, add a small amount of water.
(Optional) Mix in 1 tablespoon oil before stir-frying to help prevent the
meat from sticking together.
Heat 3 tablespoons oil in a preheated wok. Fry **two** until fragrant and
add the meat. Stir-fry until the meat just changes color. Mix in **three**
and heat until bubbly, then mix in **four**. Stir-fry quickly over high
heat, making sure the meat and vegetable are evenly coated with the sauce.
Put half of the rice on each of two serving plates, and spoon the
beef-vegetable mixture over the top of each.
Other vegetables, such as celery, onion, green pepper, dried black mushroom
(soaked until soft), etc., may be substituted for those in **four**. SERVES
2.
Recipe from Chinese One Dish Meals by Huang Su-Huei. ISBN: 0-941676-16-1
(c) 1987. Tested with Wei-Chuan Sauces.
Posted to TNT recipes, 8 Jan 97
From: PATh <phannema@wizard.ucr.edu>
Date: Wed, 08 Jan 1997 10:20:25 -0800

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