Stir-fried medley
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Water |
| 1 | tablespoon | Soy sauce |
| ½ | teaspoon | Sugar |
| 2 | larges | Eggs |
| 1 | pounds | Ground beef |
| 1 | pack | Frozen cut green beans |
| Thawed | ||
| Hot cooked rice | ||
| 1 | tablespoon | Cornstarch |
| 1 | tablespoon | Dry sherry |
| ½ | teaspoon | Ground ginger |
| 1 | tablespoon | Vegetable oil |
| 3 | xes | Green onions,cut in l\"length |
Directions
In small bowl, combine water, cornstarch, soy sauce, sherry, sugar and ginger. Set aside. In cup, beat eggs. In skillet, heat oil, tilting pan= to coat bottom with oil. Add eggs and let them spread to a thin layer. Cook eggs until bottom is set into a pancake. Turn egg pancake and cook until top is set. Transfer pancake to cutting board and cut into ¼-in. wide strips. In same skillet, cook beef until well browned. Add green onions. Cook l min. Drain off fat. Add green beans and soy-sauce mixture to beef. Cook, stirring constantly, until thickened. Stir in egg strips. Serve over rice. Serves 4.