| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Chinese |
Chinese, Meats |
4 |
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 — * see note |
| 1 |
tb |
Ginger root — minced |
| 1 |
|
Garlic clove — crushed |
| 1 |
lb |
Broccoli stalks — sliced |
|
|
And flowerettes |
| 2 |
|
Celery stalks — diagonally |
|
|
Cut |
| 1/4 |
c |
Waterchestnuts, canned — |
|
|
Chopped |
| 6 |
|
Green onions — diagonally |
|
|
Cut |
| 1 |
|
Green bell pepper — |
|
|
Julienned |
| 1 |
|
Red bell pepper — |
|
|
Julienned |
| 2 |
c |
Cooked beef — cut in 1 x 3" |
|
|
Slice |
INSTRUCTIONS
* Use your choice of oils, or use canola or peanut oil with dash of sesame
oil added.
Prepare all vegetables and meat before beginning to cook this recipe. In
small bowl, combine sherry, oyster sauce, water, pepper flakes and the
cornstarch. Mix well.
1. Heat pan over medium heat and add the oil. 2. Stir in ginger and garlic
and stir-fry one minute. 3. Add broccoli; stir-fry 3 minutes. 4. Add red
and green peppers, celery and green onions; stir-fry 3 minutes. 5. Add
sherry-cornstarch mixture and the cooked beef; stir-fry 3 minutes. 6. Add
the waterchestnuts and stir-fry one minute more.
Recipe By : Jo Merrill
From: Emory!rahul.Net!watson@sunshine.Edate: Fri, 25 Mar 1994 07:48:43
~0800 (
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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