| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Chinese | Chinese5 | 4 | servings |
INGREDIENTS
| 1 | tb | Cornstarch |
| 1/2 | c | Oyster sauce |
| 1 | pn | Crushed red pepper flakes |
| 1 | tb | Oil |
| 1 | tb | Ginger root; pared; slivered |
| 1 | Garlic clove; crushed | |
| 1 | lb | Broccoli; cut up |
| 1 | Green pepper; julienned | |
| 2 | Celery ribs; sliced | |
| 3 | tablespoons Dry sherry | |
| 8 | ounces Cooked beef — sliced more) |
INSTRUCTIONS
6 Green onions -- cut in pieces 1/4 cup Water Dissolve cornstarch in sherry, oyster sauce, water, and add red pepper flakes. In wok or large skillet, heat oil over med high heat, add ginger and garlic. Stir-fry 1 min. Add broccoli, stir-fry 3 mins. Add green pepper, celery, and green onions, stir-fry 3 mins. Make a well in wok and add cornstarch mixture. Stir until thickened. Add meat and gently stir. Use chicken broth if mixture is too thick. Serve with steamed rice. Formatted by Sherilyn Schamber *SSS* jhxx93b. Revised from original recipe posted by Sheri Childers tspg21b. FANTASTIC! Posted to CHILE-HEADS DIGEST V3 #, converted by MM_Buster v2.0l.
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