Gourmet vegetables b1

Yield: 4 servings

Measure Ingredient
½ cup RAW BEEF,FINELY SLICED
1½ cup BAMBOO SHOOTS,SLICED
½ teaspoon SUGAR
½ cup CHINESE DRIED MUSHROOMS (PRESOAKED),FINELY SLICED
1 cup CELERY,FINELY SLICED
⅓ cup DRIED ONION,FINELY SLICED
1½ cup RICE STICKS(MAI FUN)
2 tablespoons VEGETABLE OIL & OIL FOR DEEP FRYING
1 teaspoon SALT
½ cup CHICKEN STOCK
½ teaspoon MSG(OPTIONAL)
½ teaspoon SOY SAUCE
2 teaspoons CORNSTARCH AND WATER MADE INTO A PASTE

In deep-fat fryer, heat oil to 350. Add rice sticks, cook until light & crisp. Put 2 tbs. vegetable oil into preheated wok or skillet,use high heat to bring oil to a sizzle. Add beef & toss & turn rapidly for 1-2 min. Remove from pan when half-cooked. Into same utensil add salt & all sliced ingredients. Bring to med.- high heat & toss & turn all ingredients for 2 min. Add chicken stock combined w/ MSG. Cover & cook over medium heat 3 min. Add soy sauce, sugar & the half-cooked beef. Increase to high heat, continue to toss-cook. When all ingredients are thoroughly blended, immediately add cornstarch/water paste. Toss-cook just until sauce thickens, about 1 min. no longer.

Place on serving dish & top w/ crisp rice sticks. Temperature(s): HOT Effort: AVERAGE Time: 00:15 Source: KAN'S Comments: GRAND ST., SAN FRANCISCO Comments: WINE: WAN FU WHITE

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