Basic stir-fried beef #2

Yield: 4 Servings

Measure Ingredient
½ pounds Lean beef
1 pounds Vegetables
1 \N Or
2 slices Fresh ginger root
1 \N Clove garlic
1 \N Scallion stalk
1 tablespoon Cornstarch
1 tablespoon Sherry
2 tablespoons Soy sauce
1½ tablespoon Oil
1½ tablespoon Oil
½ cup Stock

1. Slice beef thin against the grain. Slice vegetables. Mince ginger root.

Crush or mince garlic. Cut scallion stalk in 1-inch sections.

2. Blend cornstarch, sherry and soy sauce.

3. Heat oil. Add ginger root, garlic and scallion and stir-fry a few times.

Add beef and stir-fry until it loses its redness (about 2 minutes). Remove from pan.

4. Heat remaining oil. Add vegetables and stir-fry to heat and coat with oil.

5. Stir in stock and heat quickly. Cook, covered, over medium heat, until vegetables are nearly done.

6. Return beef, stir-frying to reheat and blend flavors. Then stir in cornstarch mixture to thicken. Serve at once.

NOTE: Any vegetable can be used. See "Cooking Instructions for Specific Vegetables" for cooking time; see "Suggested Vegetable Combinations" for possible combinations. VARIATIONS: In step 3, add with the ginger root, etc., 1 tablespoon fermented black beans (soaked), mashed; or 1 tablespoon brown bean sauce, mashed.

Cook the vegetables first (as in steps 4 and 5 ) and remove from pan. Then stir-fry the beef (as in step 3). Stir in the sherry and soy sauce (omit the cornstarch). Then return vegetables, stir-frying to reheat and blend flavors.

From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .

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