Title: Beef Kwangton B1
Categories: Beef Chinese Meat
Yield: 4 Servings
| 1 1/2 | tb | PEANUT OIL |
| 1/2 | | INCH SLICE GINGER ROOT |
| 1 | lb | BEEF, SLICED IN THIN STRIPS |
| 4 | oz | SLICED BAMBOO SHOOTS |
| 4 | oz | SLICED BUTTON MUSHROOMS |
| 3 | oz | SNOW PEAS |
| 1/2 | c | CHICKEN BROTH |
| 1/2 | ts | SOY SAUCE |
| 1/4 | ts | SESAME OIL |
| 1/4 | ts | SUGAR |
| 2 | tb | OYSTER SAUCE |
| 1/2 | ts | CORNSTARCH |
| 1/2 | ts | WATER |
Preheat a wok or frying pan and add the oil. Add the ginger, stirring to
add flavor to the oil. Discard the ginger and add the beef slices,
quick-frying for about 2 minutes. Add the bamboo shoots, mushrooms, pea
pods, and the chicken broth and cover for 2 minutes. Stir in the soy sauce,
sesame oil, sugar, and oyster sauce. Thicken with cornstarch that has been
mixed with water and serve immediantly. Serve alongside boiled rice.
Temperature(s): HOT Effort: AVERAGE Time: 00:30 Source: IMPERIAL PALACE
Comments: CHINATOWN, SAN FRANCISCO Comments: WINE: GRGICH HILLS CHARDONNAY
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