Title: Gourmet Vegetables B1
Categories: Vegetable Chinese
Yield: 4 Servings
| 1/2 | c | RAW BEEF,FINELY SLICED |
| 1 1/2 | c | BAMBOO SHOOTS,SLICED |
| 1/2 | ts | SUGAR |
| 1/2 | c | CHINESE DRIED MUSHROOMS (PRESOAKED),FINELY SLICED |
| 1 | c | CELERY,FINELY SLICED |
| 1/3 | c | DRIED ONION,FINELY SLICED |
| 1 1/2 | c | RICE STICKS(MAI FUN) |
| 2 | tb | VEGETABLE OIL & OIL FOR DEEP FRYING |
| 1 | ts | SALT |
| 1/2 | c | CHICKEN STOCK |
| 1/2 | ts | MSG(OPTIONAL) |
| 1/2 | ts | SOY SAUCE |
| 2 | ts | CORNSTARCH AND WATER MADE INTO A PASTE |
In deep-fat fryer, heat oil to 350. Add rice sticks, cook until light &
crisp. Put 2 tbs. vegetable oil into preheated wok or skillet,use high heat
to bring oil to a sizzle. Add beef & toss & turn rapidly for 1-2 min.
Remove from pan when half-cooked. Into same utensil add salt & all sliced
ingredients. Bring to med.- high heat & toss & turn all ingredients for 2
min. Add chicken stock combined w/ MSG. Cover & cook over medium heat 3
min. Add soy sauce, sugar & the half-cooked beef. Increase to high heat,
continue to toss-cook. When all ingredients are thoroughly blended,
immediately add cornstarch/water paste. Toss-cook just until sauce
thickens, about 1 min. no longer. Place on serving dish & top w/ crisp rice
sticks. Temperature(s): HOT Effort: AVERAGE Time: 00:15 Source: KAN'S
Comments: GRAND ST., SAN FRANCISCO Comments: WINE: WAN FU WHITE