| 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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