| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Chinese | Meat | 4 | Servings |
INGREDIENTS
| 1/2 | lb | Lean beef |
| 1/4 | ts | Sugar |
| 1/2 | ts | Salt |
| 1 | ts | Soy sauce |
| 1 | Head cauliflower | |
| 1 1/2 | tb | Oil |
| 1 1/2 | tb | Oil |
| 1/2 | ts | Salt |
| 1/2 | ts | Sugar |
| 1 | ts | Soy sauce |
| 1/2 | c | Stock |
| 1 | tb | Cornstarch |
| 2 | tb | Water |
INSTRUCTIONS
1. Slice beef thin against the grain. Combine sugar, salt and soy sauce. Add to beef and toss to coat. 2. Break cauliflower in small flowerets; cut stalks diagonally in 1/2-inch slices. Then parboil. 3. Heat oil. Add beef and stir-fry until it begins to brown. Remove from pan. 4. Heat remaining oil; stir in salt. Then add cauliflower and remaining sugar and soy sauce. Stir-fry 1 minute. 5. Stir in stock and heat quickly. Cook, covered, 2 to 3 minutes over medium heat. Meanwhile blend cornstarch and water to a paste. 6. Return beef, stir-frying briefly to reheat. Then stir in cornstarch paste to thicken. Serve at once. 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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