| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Chinese |
Main dish |
4 |
Servings |
INGREDIENTS
| 8 |
oz |
Beef |
| 3 |
|
Celery Stalks |
| 3 |
c |
Oil |
| 1 |
tb |
Ginger, chopped |
| 1 |
tb |
Chili, chopped |
| 1 |
tb |
Chili Nam Yuey |
| 1/2 |
ts |
Soy Sauce |
| 1 |
ts |
Salt |
| 1 |
tb |
Wine |
| 1 |
ts |
Sesame Oil |
| 1 |
ts |
Vinegar |
|
|
Black Pepper, freshly ground |
| 1 |
tb |
Soy Sauce |
|
|
Bicarbonate |
|
|
Oyster Sauce |
INSTRUCTIONS
* You can use meat tenderizer instead of bicarbonate and green peppers
instead of celery.
Rinse beef. Shred. Marinate with soy sauce, oyster sauce and bicarbonate
for 10 minutes. Rinse celery. Remove roots and leaves. Cut into 1" sticks.
Heat oil in a wok. Stir-fry beef shreds quickly till the beef turns white.
Remove and drain.
Save some oil in the wok. Stir fry chopped ginger and chili for a few
seconds. Add celery. Stir fry till celery is half cooked. Add shredded
beef, Chili Nam Yuey, soy sauce and salt. Mix well. Add wine, sesame oil,
and vinegar. Stir fry. Remove, season with pepper and serve.
From The Chinese Regional Cuisine Series, Szechuan Cooking.
Posted by James Lor.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/namyuey.zip
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