Recipe - Stir-Fried Beef And Vermicelli

One fourth pound Peastarch noodles
One half pound Lean beef
2 tablespoon Soy sauce
1 tablespoon Sherry
One half teaspoon Salt
One half teaspoon Sugar
1 One half tablespoon Oil
1 One half tablespoon Oil
One half cup Water

1. Soak peastarch noodles (vermicelli).

2. Shred beef. Cut soaked noodles in 3inch lengths.

3. Combine soy sauce, sherry, salt and sugar.

4. Heat oil. Add beef and stirfry until it loses its redness. Add soy
sauce mixture and stirfry 1 to 2 minutes more. Remove beef from pan.

5. Heat remaining oil. Add soaked noodles and stirfry a few times to coat
with oil. Return beef, add water, and bring quickly to a boil. Cook,
covered, over medium heat, until liquid is absorbed (about 5 minutes).
Serve hot.

NOTE: This dish may be prepared in advance and reheated over a low flame.
(Add another One fourth cup cold water if necessary.) VARIATIONS:

In step 3, add the soy sauce mixture to shredded beef and toss. Pick up
step 4. In step 5, substitute 1 cup stock for the water and cook, covered,
10 minutes over low heat. Then return the beef along with 1 scallion,
minced, and stir in to reheat. (You may also add 2 eggs, beaten; stir them
in at the very end, over low heat, until they begin to set.)

In step 3, add 1 cup water to the soy sauce mixture. At the end of step 4,
do not remove beef fromcpan, but add 4 to 6 dried black mushrooms (soaked)
and 1 cup Chinese cabbage stems, both shredded. Stirfry a few times. Then
add the soywater mixture and vermicelli and simmer, covered, 5 minutes.

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