| 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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