| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Chinese | Meat | 4 | Servings |
INGREDIENTS
| 3 | Or | |
| 4 | Dried black mushrooms | |
| 1/2 | c | Rice-flour noodles |
| 1/2 | lb | Lean beef |
| 1 | c | Bamboo shoots |
| 1 | c | Celery |
| 1/3 | c | Dried onion |
| 2 | tb | Oil |
| 2 | tb | Oil |
| 1/2 | ts | Salt |
| 1/2 | c | Stock |
| 2 | ts | Cornstarch |
| 2 | tb | Water |
| 1/2 | ts | Sugar |
| 1 | ts | Soy sauce |
INSTRUCTIONS
1. Soak dried mushrooms. 2. Prepare rice-flour noodles as a deep-fried, crisp, white garnish. (See "HOW-TO SECTION"). 3. Slice beef thin against the grain. Slice thin the bamboo shoots, celerv, dried onion and soaked mushrooms. 4. Heat remaining oil. Add beef and stir-fry until it loses its redness. Remove from pan. 5. Heat remaining oil. Add salt, then all the vegetables, and stir-fry 2 minutes. 6. Stir in stock and heat quickly. Cook, covered, 3 minutes over medium heat. Meanwhile blend cornstarch and cold water to a paste. 7. Return beef to pan; then add sugar and soy sauce. Cook, stirring, 1/2 minute over high heat. 8. Stir in cornstarch paste to thicken. Top with rice-flour noodle garnish and serve at once. VARIATIONS: For the vegetables, substitute 1 cup Chinese cabbage, 1/4 cup bamboo shoots, 10 snow peas and 8 water chestnuts. In step 5, add with the vegetables 2 slices fresh ginger root, minced. In step 8, before adding the rice-flour noodle garnish, sprinkle dish with 1 to 2 tablespoons almond meats, blanched, toasted and chopped. 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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