Title: Sichuan Beef and Vegetable Stir Fry
Categories: Entree Oriental
Yield: 4 Servings

1	lb	Boneless steak; trimmed
2	ts	Dark sesame oil
1	tb	Soy sauce; reduced sodium
1	tb	Sherry
1 1/2	ts	Sugar
2	ts	Cornstarch
2	ts	Ginger; peeled & minced,
		Divided use
2	cl	Garlic; finely chopped
		Divided use
1/4	c	Chicken stock (divided use)
3		Scallions; cut diagonally
		Into 1-inch pieces
1/4	lb	Mushrooms; fresh, sliced
1/2	lb	Snow peas; strings removed
1	sm	Red bell peper; cut into 1/4
		Inch strips
1	md	Yellow squash; cut in half
		Lengthwise, then sliced into
		1/4 inch slices
1/2	ts	Crushed red pepper falkes

Cut steak into thin, 1/4 inch strips. In a medium bowl, combine sesame oil, soy sauce, sherry, sugar, cornstarch, half the ginger and half the garlic. Add steak, toss to combine, set aside. Heat half the chicken broth in a non-stick skillet over medium-high heat. Add remaining garlic and ginger plus scallions and mushrooms. Stir fry for 1 to 2 minutes. Transfer to a medium bowl. Add remaining chicken stock to the skillet and heat. Add remaining vegetables; stir fry untilc risp-tender about 3 to 4 minutes. Add to the scallions and mushrooms. Heat the skillet again. Add the steak and pepper flakes. Stir-fry until brown and tender, about 3 to 4 minutes. Return vegetables to skillet and heat through. Serve with brown rice.

SOURCE: "Cook it Light" bu Jeanne Jones, Collier Books, 1987 Typos: Kathryn L. Cone

previous

next