Recipe - Deep-Fried Beef Slivers With Celery

1 pound Lean beef
3 Celery stalks
1 Round onion
1 Scallion stalk
1 (up to)
2 sl Fresh ginger root
1 tablespoon Cornstarch
1 Egg white
Oil for deepfrying
2 tablespoon Soy sauce
1 tablespoon Sherry
One half teaspoon Sugar
One half teaspoon Salt
2 teaspoon Cornstarch
2 tablespoon Water
2 tablespoon Oil

1. Cut beef against the grain in thin slices, then sliver. Shred celery and
onion. Cut scallion in 1/2inch sections. Mince ginger root.

2. Mix cornstarch and egg white to make a batter. Add beef slivers and toss
gently to coat. Meanwhile, heat oil.

3. In one cup, combine soy sauce, sherry, sugar and salt. In another, blend
remaining cornstarch and cold water to a paste.

4. Place beef slivers in a wire basket. Immerse in oil until meat begins to
turn golden (less than a minute). Drain on paper toweling.

5. Heat remaining oil. Add celery, onion, scallion and ginger root.
Stirfry until slightly softened (about 1 minute).

6. Stir in beef, then add soysherry mixture. Stirfry only to heat
through.

7. Stir in cornstarch paste to thicken. Serve at once. VARIATION: In step
3, for the soysherry mixture, substitute 2 tablespoons oyster sauce.

From The Thousand Recipe Chinese Cookbook, ISBN 0517658704. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.