| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Chinese |
Meat |
4 |
Servings |
INGREDIENTS
| 1 |
|
2-lb beef heart |
| 2 |
|
Scallion stalks |
| 3 |
|
Or |
| 4 |
sl |
Fresh ginger root |
| 1 |
tb |
Cornstarch |
| 2 |
tb |
Soy sauce |
| 2 |
tb |
Sherry |
| 2 |
tb |
Water |
| 1 |
ts |
Salt |
| 1 |
ts |
Sugar (up to) |
| 3 |
tb |
Oil |
INSTRUCTIONS
1. 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.
2. 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.
3. 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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