Recipe - Stir-Fried Beef And Celery

One half pound Lean beef
1 teaspoon Cornstarch
One fourth teaspoon Sugar
1 teaspoon Sherry
1 teaspoon Soy sauce
1 teaspoon Oil
5 Celery stalks
1 Clove garlic
2 teaspoon Cornstarch
One fourth teaspoon Sugar
2 tablespoon Water
1 ds Pepper
1 One half tablespoon Oil
One half cup Stock
1 One half tablespoon Oil

1. Shred beef. Combine cornstarch, sugar, sherry, soy sauce and oil. Add to
beef and toss to coat.

2. Shred celery lengthwise; then cut in 1One half inch lengths. Peel but do not
crush garlic.

3. Combine remaining cornstarch and sugar with water and pepper.

4. Heat oil. Rub pan with garlic clove until garlic turns brown; then
discard. (Hold garlic with chopsticks or fork.) Add celery and stirfry a
few times to coat with oil.

5. Stir in stock and heat quickly. Cook, covered, 2 minutes over medium
heat. Remove celery and liquid from pan.

6. Heat remaining oil. Add beef and stirfry until it begins to brown.
Return celery and liquid, stirfrying to reheat and blend flavors.

7. Stir in cornstarch mixture 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.