Cuisine: Vegetables

Category: Vegetables

Servings: 4


1/2 cup Raw beef -- finely sliced
1-1/2 cups Bamboo shoots -- sliced
1/2 teaspoon Sugar
1/2 cup Chinese dried mushrooms -- (presoaked), finely
1 cup Celery -- finely sliced
1/3 cup Dried onion -- finely sliced
1-1/2 cups Rice sticks (mai fun)
2 tablespoon Vegetable oil
Oil for deep frying
1 teaspoon Salt
1/2 cup Chicken stock
1/2 teaspoon MSG (optional)
1/2 teaspoon Soy sauce
2 teaspoons 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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