Yield: 4 Servings
Measure | Ingredient |
---|---|
½ pounds | Lean beef |
¼ teaspoon | Sugar |
½ teaspoon | Salt |
1 teaspoon | Soy sauce |
1 \N | Head cauliflower |
1½ tablespoon | Oil |
1½ tablespoon | Oil |
½ teaspoon | Salt |
½ teaspoon | Sugar |
1 teaspoon | Soy sauce |
½ cup | Stock |
1 tablespoon | Cornstarch |
2 tablespoons | Water |
1. Slice beef thin against the grain. Combine sugar, salt and soy sauce.
Add to beef and toss to coat.
2. Break cauliflower in small flowerets; cut stalks diagonally in ½-inch slices. Then parboil.
3. Heat oil. Add beef and stir-fry until it begins to brown. Remove from pan.
4. Heat remaining oil; stir in salt. Then add cauliflower and remaining sugar and soy sauce. Stir-fry 1 minute.
5. Stir in stock and heat quickly. Cook, covered, 2 to 3 minutes over medium heat. Meanwhile blend cornstarch and water to a paste.
6. Return beef, stir-frying briefly to reheat. Then 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, .