| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Chinese | Meat | 4 | Servings |
INGREDIENTS
| 1 | 2-lb beef heart | |
| 2 | Scallion stalks | |
| 3 | Or | |
| 4 | Fresh ginger root | |
| 1 | T | Cornstarch |
| 2 | T | Soy sauce |
| 2 | T | Sherry |
| 2 | T | Water |
| 1 | t | Salt |
| 1 | t | Sugar |
| 2 | up to | |
| 3 | T | Oil |
INSTRUCTIONS
Cut beef heart lengthwise in half, then in 1/8-inch slices. (Trim off and discard fat and blood vessels.) Place meat in a bowl. Cut scallions in 1-inch sections; mince ginger root and add. Combine cornstarch, soy sauce, sherry, water, salt and sugar. Add to meat and toss to coat. Let stand 15 minutes, turning occasionally. Drain, discarding marinade. Heat oil. Add meat and stir-fry over medium heat until done (3 to 4 minutes). 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: 237
Calories From Fat: 131
Total Fat: 14.8g
Cholesterol: 0mg
Sodium: 2183.7mg
Potassium: 201mg
Carbohydrates: 18.6g
Fiber: <1g
Sugar: 1.4g
Protein: 5.9g