💾 Archived View for tilde.pink › ~bencollver › recipe › ascii › ethnic › asia › chinese › gourmet-ve… captured on 2022-06-11 at 22:04:28.
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---------- Recipe via Meal-Master (tm) v8.02
Title: GOURMET VEGETABLES B1
Categories: Vegetables, Chinese, Side dish
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 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
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