Yield: 4 servings
Measure | Ingredient |
---|---|
1½ tablespoon | PEANUT OIL |
½ \N | INCH SLICE GINGER ROOT |
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 |
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