INGREDIENTS

INSTRUCTIONS

1. Slice beef thin against the grain. Combine cornstarch, sherry, soy sauce
and sugar. Add to beef and toss to coat. Let stand 15 minutes, turning
occasionally.
2. Slice mushrooms thin. Mince gingcr root.
3. Heat oil. Add ginger root and stir-fry a few tinhes. Add beef and
stir-fry until it loses its redness. Remove from pan.
4. Heat remaining oil. Add salt, then mushrooms. Stir fry to soften. Return
beef and stir-fry 1/2 minute more.
5. Stir in stock and heat quickly. Cook, covered, 1 to 2 minutes over
medium heat. Serve at once. VARIATIONS:
For the fresh mushrooms, substitute canned button mushrooms.
In step 4, after the salt, add 1 cup onions, sliced thin. Stir-fry until
translucent; then add mushrooms.
Use a good cut of beef steak and dice in 1-inch cubes. Also dice the
mushrooms. In step 3, add to the hot oil and ginger 2 small yellow onions,
diced; stir-fry until translucent. Then add beef and stir-fry as above;
remove with onions from pan. In step 4, add with the mushrooms 1/2 celery
stalk, diced. Then pick up step 5.
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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