| 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.
A Message from our Provider:
“If God is your Copilot – swap seats!”