Name: Szechuan Beef/broccoli
Ingredients: 1 tb Cornstarch; 3 tb Dry Sherry; 1/2 c Oyster Sauce; 1/4 c Water; 1/2 ts Red Pepper flakes; Crushed; 2 tb Oil; 1 tb Ginger Root;pared, slivered; 1 Garlic Clove; crushed; 1 lb Broccoli;stalks pared, sliced; And flowerettes; 2 Celery Stalks; diagonally; Sliced; 6 Green onions; cut in 1 1/2"; Pieces; 1 Red Pepper; julienned; 2 c Beef;cooked, cut in; 1 2 1/2 strips

CATEGORY	CUISINE	TAG	YIELD
Meats	Chinese	Chinese5	1	servings

INGREDIENTS

1	tb	Cornstarch
3	tb	Dry Sherry
1/2	c	Oyster Sauce
1/4	c	Water
1/2	ts	Red Pepper flakes; Crushed
2	tb	Oil
1	tb	Ginger Root;pared, slivered
1		Garlic Clove; crushed
1	lb	Broccoli;stalks pared, sliced
		And flowerettes
2		Celery Stalks; diagonally
		Sliced
6		Green onions; cut in 1 1/2"
		Pieces
1		Red Pepper; julienned
2	c	Beef;cooked, cut in
1		2 1/2 strips

INSTRUCTIONS

1.In bowl, dissolve cornstarch in sherry, oyster sauce, the water; add
pepper flakes. 2.In wok, or large skillet, heat oil over medium-high heat;
add ginger and garlic. Stir-fry 1 minutes. Add broccoli; stir-fry 3
minutes. Add red pepper, celery and green onions; stir-fry 3 minutes. Add
cornstarch mixture and beef; stir-fry 3 minutes. Place on platter; if
desired,
garnish with green-onion flowers and serve with rice. 4 Servings. (344
calories per serving,19 gr fat) (note) The last time I made this, I doubled
the sauce amount. I cooked the vegetables and removed them to a bowl;
heated the meat in the wok and removed it to the bowl. I put only 1/4 cup
of water in the doubled sauce. Placed the sauce in the wok and after it
started to thicken, I added chicken broth until the sauce was the right
consistency. Then add the vegetables and meat. Toss gently to coat with
sauce.
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