| 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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