Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 1 pounds | Lean beef |
| 1 \N | Clove garlic |
| 4 tablespoons | Soy sauce |
| 2 tablespoons | Sherry |
| ½ teaspoon | Salt |
| ½ teaspoon | Sugar |
| 1 teaspoon | Prepared mustard |
| 1 dash | Pepper |
| 3 drops | Sesame oil; more or less |
| \N \N | Parchment or waxed paper |
| \N \N | Oil for deep-frying |
1. Cut beef against the grain in slices ½ inch thick, then in rectangles 1 by 1-½ inches.
2. Mince garlic, and combine with soy sauce, sherry, sugar, salt, prepared mustard, pepper and sesame oil. Mix well, then add to beef and toss gently to coat. Let stand 1 hour, turning meat occasionally.
3. Drain well, discarding marinade. Then wrap beef in paper envelopes (see "HOW-TO SECTION"). Meanwhile, heat oil.
4. Add beef a few envelopes at a time, and deep-fry until done (about 5 minutes). Drain on paper toweling and serve beef hot in wrappers.
NOTE: The wrappers help hold in flavor and retain heat. To eat, the diner breaks the envelope open with chopsticks or fork and discards the paper.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .