Recipe - Gourmet Vegetables

One half cup Raw beef, finely cut or sliced up
1 One half cup Bamboo shoots, cut or sliced up
One half teaspoon Sugar
One half cup Chinese dried mushrooms
(presoaked), finely cut or sliced up
1 cup Celery, finely cut or sliced up
1/3 cup Dried onion, finely cut or sliced up
1 One half cup Rice sticks (mai fun)
2 tablespoon Vegetable oil
Oil for deep frying
1 teaspoon Salt
One half cup Chicken stock
One half teaspoon MSG (optional)
One half teaspoon Soy sauce
2 teaspoon Cornstarch and water
made into a paste

In deepfat 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 12
minutes. Remove from pan when halfcooked. Into same utensil add salt & all
cut or sliced up 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 halfcooked beef.
Increase to high heat, continue to tosscook. When all ingredients are
thoroughly blended, immediately add cornstarch/water paste. Tosscook 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