| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Chinese | Meat | 4 | Servings |
INGREDIENTS
| 1/2 | lb | Lean beef |
| 1 | Onion | |
| 1 | Clove garlic | |
| 1 | lb | String beans |
| 1 1/2 | T | Oil |
| 1/2 | t | Salt |
| 1 1/2 | T | Oil |
| 1/4 | c | Stock |
| 1 | T | Cornstarch |
| 1/2 | t | Sherry |
| 3 | T | Water |
INSTRUCTIONS
Mince or grind beef. Chop onion. Mince garlic. Stem string beans, cut in 1-1/2 inch sections; then parboil. Heat oil. Add salt, then onion and garlic, and stir-fry a few times. Add beef and stir-fry until it loses its redness (about l minute). Remove from pan. Heat remaining oil. Add parboiled beans and stir-fry to coat with oil. Stir in stock and heat quickly. Return beef and cook, covered, 2 minutes over medium heat. Meanwhile blend cornstarch, sherry and cold water to a paste. Then stir in to thicken. Serve at once. VARIATION: In step 6, omit the cornstarch paste. Instead, quickly stir in 2 eggs, beaten; cook over low heat until eggs begin to set. 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: 270
Calories From Fat: 206
Total Fat: 22.7g
Cholesterol: 43.5mg
Sodium: 452.5mg
Potassium: 197.1mg
Carbohydrates: 4.9g
Fiber: <1g
Sugar: 1.1g
Protein: 10.7g