| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Chinese |
Meat |
4 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Lean beef |
| 1 |
ts |
Cornstarch |
| 1/4 |
ts |
Sugar |
| 1 |
ts |
Soy sauce |
| 2 |
ts |
Sherry |
| 2 |
ts |
Cornstarch |
| 1/2 |
ts |
Sugar |
| 2 |
ts |
Water |
| 1 |
ds |
Pepper |
| 1/2 |
lb |
Snow peas |
| 1 |
|
Wedge fresh ginger root |
| 1 1/2 |
tb |
Oil |
| 1/2 |
ts |
Salt |
| 1/4 |
c |
Stock |
| 1 1/2 |
tb |
Oil |
INSTRUCTIONS
1. Slice beef thin against the grain. Combine cornstarch, sugar, soy sauce
and sherry. Add to beef and toss to coat.
2. Blend remaining cornstarch and sugar with cold water and pepper.
3. Stem and string snow peas. Crush ginger root.
4. Heat oil. Add salt, then ginger, and stir-fry a few times. Add snow peas
and stir-fry to coat with oil.
5. Stir in stock and heat quickly. Cook, covered, over medium heat, 1/2
minute. Stir a few times and remove snow peas and liquid from pan.
6. Heat remaining oil. Add beef and stir-fry until it begins to brown.
Return snow peas and stir-fry briefly to reheat and blend flavors.
7. Stir in cornstarch mixture 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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