Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 2 tablespoons | Soy sauce |
| 1 tablespoon | Sherry |
| 2 teaspoons | Cornstarch |
| 1 tablespoon | Water |
| 2 cups | Oil |
| ½ pounds | Lean beef; shredded |
| 3 \N | Scallions; cut into 2\" pieces and shredded |
| 2 slices | Ginger; 1/4-inch, shredded |
| 2 tablespoons | Oyster sauce |
| 1 teaspoon | Sugar (up to) |
| 1 teaspoon | Crushed red pepper flakes (to taste) |
| ¼ teaspoon | Sesame oil |
Combine soy sauce, sherry, cornstarch & water. Add beef. In a wok, heat oil until smoking. Add beef and scallions and quickly stir the mixture through the oil for 15 seconds. Immeadiately pour the contents of the wok through a strainer set over a heat-proof bowl. (You will be draining all the oil from the food into the bowl.) Return 2 tbs. oil to the wok. Add beef mixture and ginger and stir-fry 30 secs. Add oyster sauce, sugar and pepper flakes and stir-fry 30 secs. Sprinkle with sesame oil and serve immediately.
DRAGON PALACE
SOUTH SYRACUSE, DENVER
WINE: WAN-FU
From the <Micro Cookbook Collection of Chinese Recipes>. Downloaded from Glen's MM Recipe Archive, .