Stir-fried beef and bamboo shoots

Yield: 4 Servings

Measure Ingredient
½ pounds Lean beef
½ cup Bamboo shoots
¼ pounds Fresh mushrooms
2 slices Fresh ginger root
3 tablespoons Sherry
1 teaspoon Sugar
2 teaspoons Soy sauce
1 tablespoon Cornstarch
3 tablespoons Water (up to)
3 tablespoons Oil
½ teaspoon Salt
1 dash Pepper
½ cup Stock

1. Slice beef thin against the grain. Slice bamboo shoots and fresh mushrooms. Mince ginger root.

2. In one cup, combine sherry, sugar and soy sauce. In another, blend cornstarch and cold water to a paste.

3. Heat oil. Add ginger root and stir-fry a few times. Add beef and stir-fry until it loses its redness.

4. Add vegetables and stir-fry until mushroomsbegin to soften (about 1 minute). Stir in sherry mixture, then salt and pepper.

5. Stir in stock and heat quickly. Cook, covered, 1 to 2 minutes, over medium heat.

6. Stir in cornstarch paste to thicken. Serve at once.

From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .

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