Yield: 7 servings
| Measure | Ingredient |
|---|---|
| \N \N | Dwigans fwds07a |
| 1 pounds | Lean beef |
| 6 \N | Onions |
| 4 \N | Celery stalks |
| ½ cup | Fresh green peas |
| 1 cup | Bean sprouts |
| 10 \N | Lettuce leaves |
| 6 \N | Spinach leaves |
| 2 \N | Green peppers |
| 1 \N | Kohirabi |
| ½ cup | Soy sauce |
| ½ cup | Dry white wine or dry |
| \N \N | Sherry |
| 1 cup | Beef stock |
| \N \N | Salt to taste |
| 1 teaspoon | Cornstarch |
| 1 tablespoon | Sugar |
| 2 larges | Eggs |
| 1 cup | Blanched almonds -- halved |
| 1 cup | Sliced mushrooms -- fresh |
| \N \N | Or dried -- or both |
| 1 cup | Water chestnuts |
| 1 bunch | Green onions |
| 1 cup | Peanut oil |
| 3 \N | Pieces pork fat -- or sub |
| \N \N | For rendering |
| 3 \N | Hours before serving -- |
| \N \N | Slice |
slices. Peel and slice the onions into thin wedges. Arrange them attractively on a serving tray and refrigerate. Slice thin or chop all the vegetables except the mushrooms, water chestnuts, and green onions and place each ingredient in a separate mound on another serving dish, then refrigerate them, covere discard bits left over and start stir frying the ingredients as follows: onions, push then aside, proceed the same way with the peppers, celery, mushroms, more onions, and peas. Add the bean sprouts, chestnuts and green onions.
pour on half of the soy sau
Recipe By : "The Flavors of Jerusalem" by Nathan and Goldman