| 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!
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