| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Chinese | Meat | 4 | Servings |
INGREDIENTS
| 1/2 | lb | Lean beef |
| 1/2 | lb | Preserved Pustard cabbage |
| 1 | T | Cornstarch |
| 2 | T | Water |
| 2 | T | Oil |
| 1 | T | Oil |
| 1 | c | Stock |
| 1 | up to | |
| 2 | T | Sugar |
| 1/2 | t | Salt |
INSTRUCTIONS
Slice beef thin against the grain. Rinse mustard cabbage and squeeze dry; then cut in 1-inch sections. Blend cornstarch and cold water to a paste. Heat oil. Add beef and stir-fry until it begins to brown. Remove from pan. Heat remaining oil. Add preserved cabbage and stir-fry 1/2 minute. Add stock, sugar and salt. Cook, covered, 3 to 4 minutes over medium heat, stirring a few times. Return beef, stir-frying to reheat and blend flavors (about 1 minute). 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: 327
Calories From Fat: 222
Total Fat: 24.6g
Cholesterol: 46.3mg
Sodium: 1360.3mg
Potassium: 306.5mg
Carbohydrates: 12.8g
Fiber: <1g
Sugar: 7.7g
Protein: 13.3g