| 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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