| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Chinese |
Meat |
4 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Lean beef |
| 1 |
sm |
Onion |
| 1 |
|
Clove garlic |
| 1 |
lb |
String beans |
| 1 1/2 |
tb |
Oil |
| 1/2 |
ts |
Salt |
| 1 1/2 |
tb |
Oil |
| 1/4 |
c |
Stock |
| 1 |
tb |
Cornstarch |
| 1/2 |
ts |
Sherry |
| 3 |
tb |
Water |
INSTRUCTIONS
1. Mince or grind beef. Chop onion. Mince garlic.
2. Stem string beans, cut in 1-1/2 inch sections; then parboil.
3. 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.
4. Heat remaining oil. Add parboiled beans and stir-fry to coat with oil.
Stir in stock and heat quickly.
5. Return beef and cook, covered, 2 minutes over medium heat.
6. 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.
A Message from our Provider:
“Many favors which God gives us ravel out for want of hemming through our unthankfulness; for though prayer purchases blessings, giving praise keeps the quiet possession of them. #Thomas Fuller”