Recipe - Stir-Fried Beef And Bamboo Shoots

One half pound Lean beef
One half cup Bamboo shoots
One fourth pound Fresh mushrooms
2 sl Fresh ginger root
3 tablespoon Sherry
1 teaspoon Sugar
2 teaspoon Soy sauce
1 tablespoon Cornstarch
3 tablespoon Water
2 (up to)
3 tablespoon Oil
One half teaspoon Salt
1 ds Pepper
One half cup Stock

1. Slice beef thin against the grain. Slice bamboo shoots and fresh
mushrooms. Mince ginger root.

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

3. Heat oil. Add ginger root and stirfry a few times. Add beef and
stirfry until it loses its redness.

4. Add vegetables and stirfry until mushroomsbegin to soften (about 1
minute). Stir in sherry mixture, then salt and pepper.

5. Stir in stock and heat quickly. Cook, covered, 1 to 2 minutes, over
medium heat.

6. Stir in cornstarch paste to thicken. Serve at once.

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