| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Chinese | Meat | 4 | Servings |
INGREDIENTS
| 1/2 | lb | Lean beef |
| 1/4 | c | Fresh ginger root |
| 1/4 | c | Scallion stalks |
| 1 | tb | Cornstarch |
| 2 | tb | Water |
| 2 | tb | Oil |
| 1/2 | ts | Salt |
| 2 | ts | Soy sauce |
| 1 | pn | Sugar |
| 1/4 | c | Stock |
INSTRUCTIONS
1. Cut beef against the grain in 1/4-inch slices, then in 1- by 2-inch strips. Peel ginger root; slice as thin as possible. Cut scallions in 1-inch sections. 2. Blend cornstarch and cold water to a paste. 3. Heat oil. Add salt, then ginger root and scallion. Stir-fry a few times. Add beef and stir-fry until it loses its redness (about 1 minute). 4. Add soy sauce and sugar and stir-fry 1 to 2 minutes more. Then add stock and stir in well. 5. 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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