Stir-fried Beef And Lotus Root
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Chinese | Meat | 4 | Servings |
INGREDIENTS
| 2 | T | Cloud Ear mushrooms |
| 1/2 | lb | Lean beef |
| 1 | t | Cornstarch |
| 1/4 | t | Sugar |
| 1 | t | Soy sauce |
| 1 | lb | Fresh lotus root |
| 3/4 | c | Celery |
| 1/2 | c | Dried onion |
| 1 1/2 | T | Oil |
| 1 1/2 | T | Oil |
| 1/2 | t | Salt |
| 1/4 | t | Sugar |
| 1 | t | Soy sauce |
| 1/2 | c | Stock |
| 2 | t | Cornstarch |
| 2 | T | Water |
INSTRUCTIONS
Soak cloud ear mushrooms. Slice beef thin against the grain. Combine cornstarch, sugar and soy sauce. Add to beef and toss to coat. Peel lotus root; cut in 1/4-inch slices, then each slice in 4 parts. Cut celery diagonally in 1/4-inch sections. Slice dried onion thin. Heat oil. Add beef and stir-fry until it begins to brown. Remove from pan. Heat remaining oil. Add lotus root, celery, mushrooms and onion. Stir-fry a few times to coat with oil. Add salt, remaining sugar and soy sauce and stir-fry 2 minutes more. Stir in stock and heat quickly. Cook, covered, 3 minutes over medium heat. Meanwhile blend remaining cornstarch and cold water to a paste. Return beef, stir-frying a few times to reheat. 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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Nutrition (calculated from recipe ingredients)
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Calories: 361
Calories From Fat: 212
Total Fat: 23.4g
Cholesterol: 44.4mg
Sodium: 998.5mg
Potassium: 691.8mg
Carbohydrates: 25.6g
Fiber: 4.3g
Sugar: 2.5g
Protein: 13.1g