Recipe - Stir-Fried Beef And Mushrooms

One half pound Lean beef
1 tablespoon Cornstarch
1 tablespoon Sherry
1 tablespoon Soy sauce
One half teaspoon Sugar
One half pound Fresh mushrooms
1 sl Fresh ginger root
1 One half tablespoon Oil
1 One half tablespoon Oil
One half teaspoon Salt
One half cup Stock

1. Slice beef thin against the grain. Combine cornstarch, sherry, soy sauce
and sugar. Add to beef and toss to coat. Let stand 15 minutes, turning
occasionally.

2. Slice mushrooms thin. Mince gingcr root.

3. Heat oil. Add ginger root and stirfry a few tinhes. Add beef and
stirfry until it loses its redness. Remove from pan.

4. Heat remaining oil. Add salt, then mushrooms. Stir fry to soften. Return
beef and stirfry One half minute more.

5. Stir in stock and heat quickly. Cook, covered, 1 to 2 minutes over
medium heat. Serve at once. VARIATIONS:

For the fresh mushrooms, substitute canned button mushrooms.

In step 4, after the salt, add 1 cup onions, cut or sliced up thin. Stirfry until
translucent; then add mushrooms.

Use a good cut of beef steak and dice in 1inch cubes. Also dice the
mushrooms. In step 3, add to the hot oil and ginger 2 small yellow onions,
minced ; stirfry until translucent. Then add beef and stirfry as above;
remove with onions from pan. In step 4, add with the mushrooms One half celery
stalk, minced . Then pick up step 5.

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