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, .