| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Chinese |
Meat |
4 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Beef |
| 1 |
ts |
Cornstarch |
| 1 |
ts |
Soy sauce |
| 1/4 |
ts |
Salt |
| 1 |
pn |
Sugar |
| 1 |
tb |
Cornstarch |
| 2 |
tb |
Water |
| 1/2 |
c |
Scallion stalks |
| 2 |
tb |
Oil |
| 2 |
tb |
Oyster sauce |
| 1/4 |
c |
Stock |
INSTRUCTIONS
1. Slice beef thin against the grain. Combine cornstarch, soy sauce, salt
and sugar. Add to beef and toss to coat.
2. Blend remaining cornstarch and cold water to a paste. Cut scallions in
1-inch sections.
3. Heat oil. Add scallions and stir-fry until translucent. Add beef and
stir-fry until it loses its redness.
4. Add oyster sauce and stir-fry 1 to 2 minutes more.
5. Stir in stock and heat quickly. Cook, covered, 1 to 2 minutes over
medium heat.
6. 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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