| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Chinese | Meat | 4 | Servings |
INGREDIENTS
| 1/2 | lb | Lean beef |
| 1 | lg | Onion (up to) |
| 2 | sl | Fresh ginger root |
| 1/2 | c | Stock |
| 1 | ts | Sugar |
| 1 | tb | Cornstarch |
| 3 | tb | Water |
| 2 | tb | Oil (up to) |
| 2 | tb | Curry powder |
| 1 | tb | Sherry |
INSTRUCTIONS
1. Slice beef thin against the grain. Slice onion thin. Mince ginger root. 2. In one cup, combine stock and sugar. In another, blend cornstarch and cold water to a paste. 3. Heat oil. Add onion and stir-fry until translucent (do not brown). Add curry and ginger root and stir-fry a few times more until curry smells pungent. 4. Add beef and stir-fry until it loses its redness (about 2 minutes). Stir in sherry until it evaporates (about 1 minute). 5. Then stir in stock mixture and heat quickly. Cook, covered, 1 to 2 minutes over medium heat. 6. Stir in cornstarch paste to thicken. 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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