| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Chinese | Meat | 4 | Servings |
INGREDIENTS
| 1/2 | lb | Lean beef |
| 1 | t | Cornstarch |
| 1/4 | t | Sugar |
| 1 | t | Sherry |
| 1 | t | Soy sauce |
| 1 | t | Oil |
| 5 | Celery stalks | |
| 1 | Clove garlic | |
| 2 | t | Cornstarch |
| 1/4 | t | Sugar |
| 2 | T | Water |
| 1 | ds | Pepper |
| 1 1/2 | T | Oil |
| 1/2 | c | Stock |
| 1 1/2 | T | Oil |
INSTRUCTIONS
Shred beef. Combine cornstarch, sugar, sherry, soy sauce and oil. Add to beef and toss to coat. Shred celery lengthwise; then cut in 1-1/2 inch lengths. Peel but do not crush garlic. Combine remaining cornstarch and sugar with water and pepper. Heat oil. Rub pan with garlic clove until garlic turns brown; then discard. (Hold garlic with chopsticks or fork.) Add celery and stir-fry a few times to coat with oil. Stir in stock and heat quickly. Cook, covered, 2 minutes over medium heat. Remove celery and liquid from pan. Heat remaining oil. Add beef and stir-fry until it begins to brown. Return celery and liquid, stir-frying to reheat and blend flavors. Stir in cornstarch mixture 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.
A Message from our Provider:
“REMEMBER! Only _you_ can prevent forever fires!”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 296
Calories From Fat: 221
Total Fat: 24.5g
Cholesterol: 44.4mg
Sodium: 371.4mg
Potassium: 340.7mg
Carbohydrates: 6.8g
Fiber: <1g
Sugar: 2.3g
Protein: 11.3g