Stir-fried beef and preserved mustard cabb
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Lean beef |
| ½ | pounds | Preserved Pustard cabbage |
| 1 | tablespoon | Cornstarch |
| 2 | tablespoons | Water |
| 2 | tablespoons | Oil |
| 1 | tablespoon | Oil |
| 1 | cup | Stock (up to) |
| 2 | tablespoons | Sugar |
| ½ | teaspoon | Salt |
Directions
1. Slice beef thin against the grain. Rinse mustard cabbage and squeeze dry; then cut in 1-inch sections.
2. Blend cornstarch and cold water to a paste.
3. Heat oil. Add beef and stir-fry until it begins to brown. Remove from pan.
4. Heat remaining oil. Add preserved cabbage and stir-fry ½ minute.
5. Add stock, sugar and salt. Cook, covered, 3 to 4 minutes over medium heat, stirring a few times.
6. Return beef, stir-frying to reheat and blend flavors (about 1 minute).
7. 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, .