Stir-fried beef and bean curd

4 Servings

Ingredients

Quantity Ingredient
½ pounds Lean beef
1 teaspoon Cornstarch
1 teaspoon Soy sauce
2 tablespoons Sherry
¼ teaspoon Sugar
2 Or
3 Bean curd cakes
1 Clove garlic
1 Or
2 Scallions
1 tablespoon Water
1 dash Pepper
1 tablespoon Cornstarch
1 teaspoon Soy sauce
¼ teaspoon Sugar
2 tablespoons Oil
½ teaspoon Salt
½ cup Stock

Directions

1. Mince or grind beef. Combine cornstarch, soy sauce, sherry and sugar.

Add to beef and toss.

2. Cut each bean curd cake in 6 pieces. Separately mince garlic and scallion.

3. Blend cold water, pepper and remaining cornstarch, soy sauce and sugar.

4. Heat oil. Add salt, then garlic, and stir-fry a few times. Add beef and stir-fry until it loses its redness (less than a minute).

5. Stir in stock and heat quickly. Add bean curd and cook, covered, 1 to 2 minutes.

6. Stir in cornstarch mixture to thicken. Serve at once, garnished with minced scallions. VARIATIONS:

For the garlic, substitute 2 slices fresh ginger root, minced.

Omit the cornstarch mixture in step 1. Then in step 5, add with the stock a mixture ot 1 tablespoon oyster sauce, 1 teaspoon soy sauce, 1 teaspoon sherry, ½ teaspoon sugar and a dash of pepper. Add bean curd and bring mixture to a boil. Pick up step 6.

From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .

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