Sukiyaki for seven

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

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