Recipe - Stir-Fried Beef And Preserved Mustard Cabb

One half pound Lean beef
One half pound Preserved Pustard cabbage
1 tablespoon Cornstarch
2 tablespoon Water
2 tablespoon Oil
1 tablespoon Oil
1 cup Stock
1 (up to)
2 tablespoon Sugar
One half teaspoon Salt

1. Slice beef thin against the grain. Rinse mustard cabbage and squeeze
dry; then cut in 1inch sections.

2. Blend cornstarch and cold water to a paste.

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

4. Heat remaining oil. Add preserved cabbage and stirfry One half minute.

5. Add stock, sugar and salt. Cook, covered, 3 to 4 minutes over medium
heat, stirring a few times.

6. Return beef, stirfrying to reheat and blend flavors (about 1 minute).

7. 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.