Stir-fried beef and string beans #2

4 Servings

Ingredients

Quantity Ingredient
½ pounds Lean beef
1 small Onion
1 Clove garlic
1 pounds String beans
1½ tablespoon Oil
½ teaspoon Salt
1½ tablespoon Oil
¼ cup Stock
1 tablespoon Cornstarch
½ teaspoon Sherry
3 tablespoons Water

Directions

1. Mince or grind beef. Chop onion. Mince garlic.

2. Stem string beans, cut in 1-½ inch sections; then parboil.

3. Heat oil. Add salt, then onion and garlic, and stir-fry a few times. Add beef and stir-fry until it loses its redness (about l minute). Remove from pan.

4. Heat remaining oil. Add parboiled beans and stir-fry to coat with oil.

Stir in stock and heat quickly. 5. Return beef and cook, covered, 2 minutes over medium heat.

6. Meanwhile blend cornstarch, sherry and cold water to a paste. Then stir in to thicken. Serve at once. VARIATION: In step 6, omit the cornstarch paste. Instead, quickly stir in 2 eggs, beaten; cook over low heat until eggs begin to set. Serve at once.

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

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