| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Chinese | Meat | 4 | Servings |
INGREDIENTS
| 1/2 | lb | Lean beef |
| 1 | ts | Cornstarch |
| 1 | ts | Soy sauce |
| 2 | tb | Sherry |
| 1/4 | ts | Sugar |
| 2 | Or | |
| 3 | Bean curd cakes | |
| 1 | Clove garlic | |
| 1 | Or | |
| 2 | Scallions | |
| 1 | tb | Water |
| 1 | ds | Pepper |
| 1 | tb | Cornstarch |
| 1 | ts | Soy sauce |
| 1/4 | ts | Sugar |
| 2 | tb | Oil |
| 1/2 | ts | Salt |
| 1/2 | c | Stock |
INSTRUCTIONS
1. Mince or grind beef. Combine cornstarch, soy sauce, sherry and sugar. Add to beef and toss. 2. Cut each bean curd cake in 6 pieces. Separately mince garlic and scallion. 3. Blend cold water, pepper and remaining cornstarch, soy sauce and sugar. 4. Heat oil. Add salt, then garlic, and stir-fry a few times. Add beef and stir-fry until it loses its redness (less than a minute). 5. Stir in stock and heat quickly. Add bean curd and cook, covered, 1 to 2 minutes. 6. Stir in cornstarch mixture to thicken. Serve at once, garnished with minced scallions. VARIATIONS: For the garlic, substitute 2 slices fresh ginger root, minced. Omit the cornstarch mixture in step 1. Then in step 5, add with the stock a mixture ot 1 tablespoon oyster sauce, 1 teaspoon soy sauce, 1 teaspoon sherry, 1/2 teaspoon sugar and a dash of pepper. Add bean curd and bring mixture to a boil. Pick up step 6. From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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