| 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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