| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Chinese |
Meat |
4 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Lean beef |
| 1 |
lb |
Chinese cabbage |
| 2 |
tb |
Oil |
| 1/2 |
c |
Stock |
| 1/2 |
ts |
Salt |
| 1 |
ds |
Pepper |
| 2 |
ts |
Cornstarch |
| 2 |
tb |
Water |
INSTRUCTIONS
1. Slice beef thin against the grain, then in 1/2- by 2-inch strips. Slice
Chinese cabbage stems in similar strips.
2. Heat oil. Add beef and stir-fry until it loses its redness.
3. Add cabbage strips and stir-fry to soften slightly.
4. Stir in stock, salt and pepper and heat quickly. Cook, covered,over
medium heat until done (2 to 3 minutes).
5. Meanwhile, blend cornstarch and cold water to a paste, then stir in to
thicken. Serve at once. VARIATION: In step 1, toss the beef in a mixture of
2 teaspoons cornstarch, 2 teaspoons soy sauce and 2 teaspoons sherry. Cook
as in step 2; then remove from pan. In step 3, sprinkle the cabbage witl
1/4 teaspoon salt, 1/4 teaspoon sugar and 1/2 teaspoon soy sauce; then stir
fry. Pick up step 4, omitting the salt and pepper. Then return beef to pan
only to reheat and thicken with cornstarch paste.
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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