| 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. Posted to CHILE-HEADS DIGEST V3 #, converted by MM_Buster v2.0l.
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