Gourmet Vegetables

Categories: Vegetables | Chinese | Side dish

Serves: 4 Servings

Ingredients:

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

Instructions:
In deep-fat fryer, heat oil to 350 F. 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
minutes. Remove from pan when half-cooked. Into same utensil add salt & all
sliced ingredients. Bring to medium high heat & toss & turn all ingredients
for 2 minutes. Add chicken stock combined with MSG. Cover & cook over
medium heat 3 minutes. 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 minute, no longer. Place on serving dish &
top with crisp rice sticks.

Temperature(s): HOT Effort: AVERAGE Time: 00:15 Source: KAN'S Comments:
GRAND ST., SAN FRANCISCO Comments: WINE: WAN FU WHITE

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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