| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Chinese |
Meat |
4 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Lean beef |
| 1 |
ts |
Cornstarch |
| 2 |
ts |
Sherry |
| 1/2 |
ts |
Soy sauce |
| 1/4 |
ts |
Sugar |
| 1/2 |
c |
Tea melon |
| 2 |
tb |
Oil |
| 1/2 |
ts |
Salt |
INSTRUCTIONS
1. Shred beef. Combine cornstarch, sherry, soysauce and sugar. Add to beef
and toss to coat.
2. Shred tea melon.
3. Heat oil. Add salt, then beef, and stir-fry until meat begins to brown.
4. Add tea melon and stir-fry to heat through and blend flavors (about
1-1/2 minutes more). Serve at once.
NOTE: Use the tea melon that comes combined with preserved ginger root
(shred the latter as well).
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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