Beef kwangton
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | tablespoon | Peanut oil |
| 1 | slice | Ginger root (1/2-inch) |
| 1 | pounds | Beef sliced in thin strips |
| 4 | ounces | Sliced bamboo shoots |
| 4 | ounces | Sliced button mushrooms |
| 3 | ounces | Snow peas |
| ½ | cup | Chicken broth |
| ½ | teaspoon | Soy sauce |
| ¼ | teaspoon | Sesame oil |
| ¼ | teaspoon | Sugar |
| 2 | tablespoons | Oyster sauce |
| ½ | teaspoon | Cornstarch |
| ½ | teaspoon | Water |
Directions
Preheat a wok or frying pan and add the oil. Add the ginger, stirring to add flavor to the oil. Discard the ginger and add the beef slices, quick-frying for about 2 minutes. Add the bamboo shoots, mushrooms, pea pods, and the chicken broth and cover for 2 minutes. Stir in the soy sauce, sesame oil, sugar, and oyster sauce. Thicken with cornstarch that has been mixed with water and serve immediantly. Serve alongside boiled rice.
Temperature(s): HOT Effort: AVERAGE Time: 00:30 Source: IMPERIAL PALACE Comments: CHINATOWN, SAN FRANCISCO Comments: WINE: GRGICH HILLS CHARDONNAY 81
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini