Recipe - Stir-Fried Beef And Lotus Root

2 tablespoon Cloud Ear mushrooms
One half pound Lean beef
1 teaspoon Cornstarch
One fourth teaspoon Sugar
1 teaspoon Soy sauce
1 pound Fresh lotus root
Three fourths cup Celery
One half cup Dried onion
1 One half tablespoon Oil
1 One half tablespoon Oil
One half teaspoon Salt
One fourth teaspoon Sugar
1 teaspoon Soy sauce
One half cup Stock
2 teaspoon Cornstarch
2 tablespoon Water

1. Soak cloud ear mushrooms.

2. Slice beef thin against the grain. Combine cornstarch, sugar and soy
sauce. Add to beef and toss to coat.

3. Peel lotus root; cut in 1/4inch slices, then each slice in 4 parts. Cut
celery diagonally in 1/4inch sections. Slice dried onion thin.

4. Heat oil. Add beef and stirfry until it begins to brown. Remove from
pan.

5. Heat remaining oil. Add lotus root, celery, mushrooms and onion.
Stirfry a few times to coat with oil.

6. Add salt, remaining sugar and soy sauce and stirfry 2 minutes more.

7. Stir in stock and heat quickly. Cook, covered, 3 minutes over medium
heat. Meanwhile blend remaining cornstarch and cold water to a paste.

8. Return beef, stirfrying a few times to reheat. 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.