Beef with vegetables cantonese (cook's of crocus hill)+

Yield: 6 servings

Measure Ingredient
2 tablespoons Soy sauce
1 tablespoon Sherry
2 tablespoons Sugar
2 tablespoons Cornstarch
½ pounds Asparagus cut diagonally in 2\" lengths
½ pounds Snow peas,(fresh preferably) may be cut in two
½ pounds Mushrooms (oriental) use as much as you like, soak in water and chop before using
½ cup Green beans, blanched, then cooled under running water
1 cup Broccoli (leave flowerettes whole) cut stem in 1\" long pieces, then cut into sticks
4 \N Scallions, slice on diagonal into 1/2\" lengths, using green portion also
2 slices Ginger root (thin) about the size of a quarter
1 cup Chicken stock/broth with
2 tablespoons Cornstarch
1 pounds Beef sirloin, sliced across the grain, cut into 2\" pieces(freezing partially first makes it easier to slice uniformly)





Have meat and vegetables cut, sauce ingredients set out and everything ready before you start to cook! Combine the soy sauce, sherry, sugar, cornstarch, add them with the sliced beef and stir so that the pieces of beef are coated with the marinade.

Heat the fry pan or wok. When the pan is hot, pour in 2 tb. of oil, when the oil is hot, saute the ginger root in the oil for 2 minutes.

Remove and discard the ginger root. Add the beef to the oil in the pan and stir till it is lightly browned, about 5 minutes. Remove and keep hot.

Add 2 tb. of oil to the wok. When the oil is hot, add the mushrooms.

stir fry for 2 minutes. Push the mushrooms to the side of the wok, Add another tb. of oil and when it is hot, add vegies that take longer to cook first. Then add the easier to digest when raw vegies (such as scallions) Stir fry for another minute. Pour in the stock and cornstarch mixture and continue cooking until clear and bubbly.

Return beef to the pan and heat through. serve immediately.

Stir frying is a kind of free-wheeling cooking. It all goes together very fast and practice will help you develop your "feel" for the cooking. Vegetables should be crispy tender and the meat should be tender and juicy.

Class attended and recipe typed up by Mary Riemerman Submitted By MARY RIEMERMAN On 06-29-95

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