INGREDIENTS

INSTRUCTIONS

1. Soak cloud ear mushrooms.
2. Slice beef thin against the grain. Combine cornstarch, sugar and soy
sauce. Add to beef and toss to coat.
3. 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.
4. Heat oil. Add beef and stir-fry until it begins to brown. Remove from
pan.
5. Heat remaining oil. Add lotus root, celery, mushrooms and onion.
Stir-fry a few times to coat with oil.
6. Add salt, remaining sugar and soy sauce and stir-fry 2 minutes more.
7. Stir in stock and heat quickly. Cook, covered, 3 minutes over medium
heat. Meanwhile blend remaining cornstarch and cold water to a paste.
8. 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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