Stir-fried beef and bean curd
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Lean beef |
| 1 | teaspoon | Cornstarch |
| 1 | teaspoon | Soy sauce |
| 2 | tablespoons | Sherry |
| ¼ | teaspoon | Sugar |
| 2 | Or | |
| 3 | Bean curd cakes | |
| 1 | Clove garlic | |
| 1 | Or | |
| 2 | Scallions | |
| 1 | tablespoon | Water |
| 1 | dash | Pepper |
| 1 | tablespoon | Cornstarch |
| 1 | teaspoon | Soy sauce |
| ¼ | teaspoon | Sugar |
| 2 | tablespoons | Oil |
| ½ | teaspoon | Salt |
| ½ | cup | Stock |
Directions
1. Mince or grind beef. Combine cornstarch, soy sauce, sherry and sugar.
Add to beef and toss.
2. Cut each bean curd cake in 6 pieces. Separately mince garlic and scallion.
3. Blend cold water, pepper and remaining cornstarch, soy sauce and sugar.
4. Heat oil. Add salt, then garlic, and stir-fry a few times. Add beef and stir-fry until it loses its redness (less than a minute).
5. Stir in stock and heat quickly. Add bean curd and cook, covered, 1 to 2 minutes.
6. Stir in cornstarch mixture to thicken. Serve at once, garnished with minced scallions. VARIATIONS:
For the garlic, substitute 2 slices fresh ginger root, minced.
Omit the cornstarch mixture in step 1. Then in step 5, add with the stock a mixture ot 1 tablespoon oyster sauce, 1 teaspoon soy sauce, 1 teaspoon sherry, ½ teaspoon sugar and a dash of pepper. Add bean curd and bring mixture to a boil. Pick up step 6.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .