INGREDIENTS

INSTRUCTIONS

Soak peastarch noodles (vermicelli). Shred beef. Cut soaked noodles in
3-inch lengths. Combine soy sauce, sherry, salt and sugar. Heat oil.
Add beef and stir-fry until it loses its redness. Add soy sauce
mixture and stir-fry 1 to 2 minutes more. Remove beef from pan. Heat
remaining oil. Add soaked noodles and stir-fry a few times to coat
with oil. Return beef, add water, and bring quickly to a boil. Cook,
covered, over medium heat, until liquid is absorbed (about 5  minutes).
Serve hot.  NOTE: This dish may be prepared in advance and reheated
over a low  flame. (Add another 1/4 cup cold water if necessary.)
VARIATIONS:  In step 3, add the soy sauce mixture to shredded beef and
toss. Pick  up step 4. In step 5, substitute 1 cup stock for the water
and cook,  covered, 10 minutes over low heat. Then return the beef
along with 1  scallion, minced, and stir in to reheat. (You may also
add 2 eggs,  beaten; stir them in at the very end, over low heat, until
they begin  to set.)  In step 3, add 1 cup water to the soy sauce
mixture. At the end of  step 4, do not remove beef fromcpan, but add 4
to 6 dried black  mushrooms (soaked) and 1 cup Chinese cabbage stems,
both shredded.  Stir-fry a few times. Then add the soy-water mixture
and vermicelli  and simmer, covered, 5 minutes.  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: 254
Calories From Fat: 201
Total Fat: 22.2g
Cholesterol: 42.5mg
Sodium: 597.6mg
Potassium: 166mg
Carbohydrates: 1.5g
Fiber: <1g
Sugar: <1g
Protein: 10.5g