Stir-fried beef and rice-flour noodles
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | Or | |
| 4 | Dried black mushrooms | |
| ½ | cup | Rice-flour noodles |
| ½ | pounds | Lean beef |
| 1 | cup | Bamboo shoots |
| 1 | cup | Celery |
| ⅓ | cup | Dried onion |
| 2 | tablespoons | Oil |
| 2 | tablespoons | Oil |
| ½ | teaspoon | Salt |
| ½ | cup | Stock |
| 2 | teaspoons | Cornstarch |
| 2 | tablespoons | Water |
| ½ | teaspoon | Sugar |
| 1 | teaspoon | Soy sauce |
Directions
1. Soak dried mushrooms.
2. Prepare rice-flour noodles as a deep-fried, crisp, white garnish. (See "HOW-TO SECTION").
3. Slice beef thin against the grain. Slice thin the bamboo shoots, celerv, dried onion and soaked mushrooms.
4. Heat remaining oil. Add beef and stir-fry until it loses its redness.
Remove from pan.
5. Heat remaining oil. Add salt, then all the vegetables, and stir-fry 2 minutes.
6. Stir in stock and heat quickly. Cook, covered, 3 minutes over medium heat. Meanwhile blend cornstarch and cold water to a paste.
7. Return beef to pan; then add sugar and soy sauce. Cook, stirring, ½ minute over high heat.
8. Stir in cornstarch paste to thicken. Top with rice-flour noodle garnish and serve at once. VARIATIONS:
For the vegetables, substitute 1 cup Chinese cabbage, ¼ cup bamboo shoots, 10 snow peas and 8 water chestnuts.
In step 5, add with the vegetables 2 slices fresh ginger root, minced.
In step 8, before adding the rice-flour noodle garnish, sprinkle dish with 1 to 2 tablespoons almond meats, blanched, toasted and chopped.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .