| 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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