| 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.
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