| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Chinese |
Meat |
4 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Lean beef |
| 1 |
ts |
Cornstarch |
| 1/4 |
ts |
Sugar |
| 1 |
ts |
Sherry |
| 1 |
ts |
Soy sauce |
| 1 |
ts |
Oil |
| 5 |
|
Celery stalks |
| 1 |
|
Clove garlic |
| 2 |
ts |
Cornstarch |
| 1/4 |
ts |
Sugar |
| 2 |
tb |
Water |
| 1 |
ds |
Pepper |
| 1 1/2 |
tb |
Oil |
| 1/2 |
c |
Stock |
| 1 1/2 |
tb |
Oil |
INSTRUCTIONS
1. Shred beef. Combine cornstarch, sugar, sherry, soy sauce and oil. Add to
beef and toss to coat.
2. Shred celery lengthwise; then cut in 1-1/2 inch lengths. Peel but do not
crush garlic.
3. Combine remaining cornstarch and sugar with water and pepper.
4. 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.
5. Stir in stock and heat quickly. Cook, covered, 2 minutes over medium
heat. Remove celery and liquid from pan.
6. Heat remaining oil. Add beef and stir-fry until it begins to brown.
Return celery and liquid, stir-frying to reheat and blend flavors.
7. 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.
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