Stir-fried beef and lotus root

Yield: 4 Servings

Measure Ingredient
2 tablespoons Cloud Ear mushrooms
½ pounds Lean beef
1 teaspoon Cornstarch
¼ teaspoon Sugar
1 teaspoon Soy sauce
1 pounds Fresh lotus root
¾ cup Celery
½ cup Dried onion
1½ tablespoon Oil
1½ tablespoon Oil
½ teaspoon Salt
¼ teaspoon Sugar
1 teaspoon Soy sauce
½ cup Stock
2 teaspoons Cornstarch
2 tablespoons Water

1. Soak cloud ear mushrooms.

2. Slice beef thin against the grain. Combine cornstarch, sugar and soy sauce. Add to beef and toss to coat.

3. Peel lotus root; cut in ¼-inch slices, then each slice in 4 parts. Cut celery diagonally in ¼-inch sections. Slice dried onion thin.

4. Heat oil. Add beef and stir-fry until it begins to brown. Remove from pan.

5. Heat remaining oil. Add lotus root, celery, mushrooms and onion.

Stir-fry a few times to coat with oil.

6. Add salt, remaining sugar and soy sauce and stir-fry 2 minutes more.

7. Stir in stock and heat quickly. Cook, covered, 3 minutes over medium heat. Meanwhile blend remaining cornstarch and cold water to a paste.

8. Return beef, stir-frying a few times to reheat. 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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