Name: Stir-Fried Beef and Preserved Mustard Cabb
Ingredients: 1/2 lb Lean beef; 1/2 lb Preserved Pustard cabbage; 1 tb Cornstarch; 2 tb Water; 2 tb Oil; 1 tb Oil; 1 c Stock (up to); 2 tb Sugar; 1/2 ts Salt

CATEGORY	CUISINE	TAG	YIELD
Meats	Chinese	Meat	4	Servings

INGREDIENTS

1/2	lb	Lean beef
1/2	lb	Preserved Pustard cabbage
1	tb	Cornstarch
2	tb	Water
2	tb	Oil
1	tb	Oil
1	c	Stock (up to)
2	tb	Sugar
1/2	ts	Salt

INSTRUCTIONS

1. Slice beef thin against the grain. Rinse mustard cabbage and squeeze
dry; then cut in 1-inch sections.
2. Blend cornstarch and cold water to a paste.
3. Heat oil. Add beef and stir-fry until it begins to brown. Remove from
pan.
4. Heat remaining oil. Add preserved cabbage and stir-fry 1/2 minute.
5. Add stock, sugar and salt. Cook, covered, 3 to 4 minutes over medium
heat, stirring a few times.
6. Return beef, stir-frying to reheat and blend flavors (about 1 minute).
7. 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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