Yield: 1 servings
|3 tablespoons||Dry sherry|
|½ cup||Oyster sauce|
|½ teaspoon||Red pepper flakes; crushed|
|1 tablespoon||Ginger root,pared; slivered|
|1 \N||Garlic clove; crushed|
|1 pounds||Broccoli,stalks pared; slice and flowerettes|
|2 \N||Celery stalks; diagonally|
|6 \N||Green onions; cut in 1 1/2\" pieces|
|1 \N||Red pepper; julienned|
|2 cups||Beef,cooked; cut in 2 1/2 x 1\" strips|
1.In bowl, dissolve cornstarch in sherry, oyster sauce, the water; add pepper flakes. 2.In wok, or large skillet, heat oil over medium-high heat; add ginger and garlic. Stir-fry 1 minutes. Add broccoli; stir-fry 3 minutes. Add red pepper, celery and green onions; stir-fry 3 minutes. Add cornstarch mixture and beef; stir-fry 3 minutes. Place on platter; if desired,
garnish with green-onion flowers and serve with rice. 4 Servings. (344 calories per serving,19 gr fat) (note) The last time I made this, I doubled the sauce amount. I cooked the vegetables and removed them to a bowl; heated the meat in the wok and removed it to the bowl. I put only ¼ cup of water in the doubled sauce. Placed the sauce in the wok and after it started to thicken, I added chicken broth until the sauce was the right consistency. Then add the vegetables and meat.
Toss gently to coat with sauce.