| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Chinese | Meat | 4 | Servings |
INGREDIENTS
| 1/2 | lb | Lean beef |
| 2 | tb | Soy sauce |
| 1 | ts | Sherry |
| 1/2 | c | Carrots |
| 1 | c | Celery |
| 2 | tb | Fresh ginger root |
| 1 1/2 | tb | Oil |
| 1 1/2 | tb | Oil (up to) |
| 1 | ts | Hot pepper flakes |
| 1/2 | ts | Salt |
INSTRUCTIONS
1. Shred beef. Add soy sauce and sherry and toss. 2. Peel and shred carrots. Shred celery and ginger root. 3. Heat oil. Add beef and stir-fry until it begins to brown. Remove fron pan. 4. Heat remaining oil. Add shredded ginger root and stir-fry a few times. Add hot pepper flakes and stir-fry a few times. Add carrots and stir-fry 1/2 minute. Add celery and stir-fry 1/2 minute more. 5. Add salt. Return beef and stir-fry only to reheat. Serve at once. NOTE: The vegetables in this dish should be quite crisp. 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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