| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Chinese | Meat | 4 | Servings |
INGREDIENTS
| 1/2 | lb | Lean beef |
| 1/2 | ts | Cornstarch |
| 1/4 | ts | Sugar |
| 1/2 | ts | Soy sauce |
| 1 | lb | Chinese turnips |
| 1/2 | c | Scallion stalks (up to) |
| 2 | Cloves garlic | |
| 1 1/2 | tb | Oil |
| 1 1/2 | tb | Oil |
| 1/2 | ts | Salt |
| 1 | ts | Brown bean sauce |
| 1/2 | ts | Soy sauce |
| 1/2 | c | Stock |
| 1 | tb | Cornstarch |
| 2 | tb | Water |
INSTRUCTIONS
1. Slice beef thin against the grain. Combine cornstarch, sugar and soy sauce. Add to beef and toss to coat. 2. Peel Chinese turnips; cut in 1/4-inch slices, then in 1-1/2 inch squares, and parboil. Cut scallion stalks in 1-inch lengths. Crush garlic. 3. Heat oil. Add beef and stir-fry until it begins to brown. Remove from pan. 4. Heat remaining oil. Add garlic and brown lightly. Add turnips and stir-fry to coat with oil. Then add salt, brown bean sauce, and remaining soy sauce. Stir-fry 1/2 minute more. 5. Stir in stock and heat quickly. Cook, covered, 3 minutes over medium heat. Meanwhile blend cornstarch and cold water to a paste. 6. Return beef, add scallions, and stir-fry 1 minute. 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.
A Message from our Provider:
“Jesus: Eternal Combustion Protection”