Recipe - Stir-Fried Beef And Tomatoes

One half pound Lean beef
3 Tomatoes
1 (up to)
2 Scallion stalks
2 tablespoon Oil
One half teaspoon Salt
One fourth cup Stock
1 tablespoon Cornstarch
3 tablespoon Water

1. Cut beef against the grain in 1/4inch slices, then in 1 by 2inch
strips. Peel and quarter tomatoes. Cut scallion stalks in 1inch sections.

2. Heat oil. Add salt, then scallions, and stirfry until translucent. Add
beef and stirfry until it loses its redness.

3. Stir in stock and heat quickly. Cook, covered, 1 to 2 minutes over
medium heat.

4. Meanwhile blend cornstarch and cold water to a paste; then stir in to
thicken.

5. Stir in tomato wedges gently, only to heat through. Serve at once.
VARIATIONS:

Omit the scallions. After step 2, remove beef from pan. Heat another 2
tablespoons of oil. Add 1 green pepper, minced ; One half cup celery, minced ; and 2
dried onions, cut in wedges; stirfry a minute to coat with oil. Then add
the stock as in step 3, but cook, covered, 3 minutes. Next, add 1 teaspoon
curry and 1 teaspoon sugar and cook, stirring, 1 minute. Then return the
beef and pickup steps 4 and 5.

In step 5, stir in 2 tablespoons tomato sauce for additional color.

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