Recipe - Stir-Fried Beef And Rice-Flour Noodles

3 Or
4 Dried black mushrooms
One half cup Riceflour noodles
One half pound Lean beef
1 cup Bamboo shoots
1 cup Celery
1/3 cup Dried onion
2 tablespoon Oil
2 tablespoon Oil
One half teaspoon Salt
One half cup Stock
2 teaspoon Cornstarch
2 tablespoon Water
One half teaspoon Sugar
1 teaspoon Soy sauce

1. Soak dried mushrooms.

2. Prepare riceflour noodles as a deepfried, crisp, white garnish. (See
"HOWTO SECTION").

3. Slice beef thin against the grain. Slice thin the bamboo shoots, celerv,
dried onion and soaked mushrooms.

4. Heat remaining oil. Add beef and stirfry until it loses its redness.
Remove from pan.

5. Heat remaining oil. Add salt, then all the vegetables, and stirfry 2
minutes.

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

7. Return beef to pan; then add sugar and soy sauce. Cook, stirring, 1/2
minute over high heat.

8. Stir in cornstarch paste to thicken. Top with riceflour noodle garnish
and serve at once. VARIATIONS:

For the vegetables, substitute 1 cup Chinese cabbage, One fourth cup bamboo
shoots, 10 snow peas and 8 water chestnuts.

In step 5, add with the vegetables 2 slices fresh ginger root, minced.

In step 8, before adding the riceflour noodle garnish, sprinkle dish with
1 to 2 tablespoons almond meats, blanched, toasted and chopped.

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