Stir-fried beef and rice-flour noodles

4 Servings

Ingredients

Quantity Ingredient
3 Or
4 Dried black mushrooms
½ cup Rice-flour noodles
½ pounds Lean beef
1 cup Bamboo shoots
1 cup Celery
⅓ cup Dried onion
2 tablespoons Oil
2 tablespoons Oil
½ teaspoon Salt
½ cup Stock
2 teaspoons Cornstarch
2 tablespoons Water
½ teaspoon Sugar
1 teaspoon Soy sauce

Directions

1. Soak dried mushrooms.

2. Prepare rice-flour noodles as a deep-fried, crisp, white garnish. (See "HOW-TO SECTION").

3. Slice beef thin against the grain. Slice thin the bamboo shoots, celerv, dried onion and soaked mushrooms.

4. Heat remaining oil. Add beef and stir-fry until it loses its redness.

Remove from pan.

5. Heat remaining oil. Add salt, then all the vegetables, and stir-fry 2 minutes.

6. Stir in stock and heat quickly. Cook, covered, 3 minutes over medium heat. Meanwhile blend cornstarch and cold water to a paste.

7. Return beef to pan; then add sugar and soy sauce. Cook, stirring, ½ minute over high heat.

8. Stir in cornstarch paste to thicken. Top with rice-flour noodle garnish and serve at once. VARIATIONS:

For the vegetables, substitute 1 cup Chinese cabbage, ¼ cup bamboo shoots, 10 snow peas and 8 water chestnuts.

In step 5, add with the vegetables 2 slices fresh ginger root, minced.

In step 8, before adding the rice-flour noodle garnish, sprinkle dish with 1 to 2 tablespoons almond meats, blanched, toasted and chopped.

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

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