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Title: Basic Stir-Fried Beef #2
Yield: 4 Servings

Ingredients

    1/2 lb lean beef
      1 lb vegetables
      1    or
      2 sl fresh ginger root
      1    clove garlic
      1    scallion stalk
      1 tb cornstarch
      1 tb sherry
      2 tb soy sauce
  1 1/2 tb oil
  1 1/2 tb oil
    1/2 c  stock

Instructions

1. Slice beef thin against the grain. Slice vegetables. Mince ginger root.
Crush or mince garlic. Cut scallion stalk in 1-inch sections.

2. Blend cornstarch, sherry and soy sauce.

3. Heat oil. Add ginger root, garlic and scallion and stir-fry a few times.
Add beef and stir-fry until it loses its redness (about 2 minutes). Remove
from pan.

4. Heat remaining oil. Add vegetables and stir-fry to heat and coat with
oil.

5. Stir in stock and heat quickly. Cook, covered, over medium heat, until
vegetables are nearly done.

6. Return beef, stir-frying to reheat and blend flavors. Then stir in
cornstarch mixture to thicken. Serve at once.

NOTE: Any vegetable can be used. See "Cooking Instructions for Specific
Vegetables" for cooking time; see "Suggested Vegetable Combinations" for
possible combinations. VARIATIONS:

In step 3, add with the ginger root, etc., 1 tablespoon fermented black
beans (soaked), mashed; or 1 tablespoon brown bean sauce, mashed.

Cook the vegetables first (as in steps 4 and 5 ) and remove from pan. Then
stir-fry the beef (as in step 3). Stir in the sherry and soy sauce (omit
the cornstarch). Then return vegetables, stir-frying to reheat and blend
flavors.

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

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