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Title: Stir-Fried Beef And Rice-Flour Noodles
Yield: 4 Servings

Ingredients

      3    or
      4    dried black mushrooms
    1/2 c  rice-flour noodles
    1/2 lb lean beef
      1 c  bamboo shoots
      1 c  celery
    1/3 c  dried onion
      2 tb oil
      2 tb oil
    1/2 ts salt
    1/2 c  stock
      2 ts cornstarch
      2 tb water
    1/2 ts sugar
      1 ts soy sauce

Instructions

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, 1/2
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, 1/4 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 , ISBN 0-517-65870-4. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.

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