Recipe - Deep-Fried Hot Beef Shreds

1 pound Lean beef
2 Celery stalks
One half Chili pepper
1 tablespoon Cornstarch
One half teaspoon Salt
1 Egg white
Oil for deepfrying
1 tablespoon Oil
1 tablespoon Soy sauce
One half teaspoon Sugar
One half (up to)
1 teaspoon Hot pepper oil (see recipe)

1. Cut beef against the grain, then shred. Shred celery. Crush chili
pepper.

2. Blend cornstarch, salt and egg white. Add to beef and toss gently to
coat. Meanwhile, heat oil.

3. Place beef in a wire basket or strainer. Immerse in oil, deepfry 1
minute; then lift out. Reheat oil and deepfry 1 minute more. Repeat
process a third time, then drain beef on paper toweling.

4. Heat remaining oil. Add celery and chili pepper. Stirfry a few times to
soften slightly. Stir in soy sauce, sugar and hot pepper oil. Stirfry
until celery is translucent (about 2 minutes).

5. Stir in beef shreds only to reheat.

NOTE: This Szechwanese dish may be served over rice or boiled riceflour
noodles. (The triplefrying makes the meat dark and chewy.)

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