| 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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