Sukiyaki for seven

7 servings

Ingredients

QuantityIngredient
Dwigans fwds07a
1poundsLean beef
6Onions
4Celery stalks
½cupFresh green peas
1cupBean sprouts
10Lettuce leaves
6Spinach leaves
2Green peppers
1Kohirabi
½cupSoy sauce
½cupDry white wine or dry
Sherry
1cupBeef stock
Salt to taste
1teaspoonCornstarch
1tablespoonSugar
2largesEggs
1cupBlanched almonds -- halved
1cupSliced mushrooms -- fresh
Or dried -- or both
1cupWater chestnuts
1bunchGreen onions
1cupPeanut oil
3Pieces pork fat -- or sub
For rendering
3Hours before serving --
Slice

Directions

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