Yield: 4 Servings
Measure | Ingredient |
---|---|
½ pounds | Lean beef |
1 teaspoon | Cornstarch |
¼ teaspoon | Sugar |
1 teaspoon | Sherry |
1 teaspoon | Soy sauce |
1 teaspoon | Oil |
5 \N | Celery stalks |
1 \N | Clove garlic |
2 teaspoons | Cornstarch |
¼ teaspoon | Sugar |
2 tablespoons | Water |
1 dash | Pepper |
1½ tablespoon | Oil |
½ cup | Stock |
1½ tablespoon | Oil |
1. Shred beef. Combine cornstarch, sugar, sherry, soy sauce and oil. Add to beef and toss to coat.
2. Shred celery lengthwise; then cut in 1-½ inch lengths. Peel but do not crush garlic.
3. Combine remaining cornstarch and sugar with water and pepper.
4. Heat oil. Rub pan with garlic clove until garlic turns brown; then discard. (Hold garlic with chopsticks or fork.) Add celery and stir-fry a few times to coat with oil.
5. Stir in stock and heat quickly. Cook, covered, 2 minutes over medium heat. Remove celery and liquid from pan.
6. Heat remaining oil. Add beef and stir-fry until it begins to brown.
Return celery and liquid, stir-frying to reheat and blend flavors.
7. Stir in cornstarch mixture to thicken. Serve at once.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .