Recipe - Stir-Fried Shredded Beef With Fish-Flavored Sauce

8 ounce Beef
4 Water Chestnuts
3 cup Oil
1 tablespoon Spring Onions, minced
1 tablespoon Ginger, minced
1 tablespoon Garlic, minced
1 tablespoon Chili Nam Yuey
1 tablespoon Soy Sauce
Cornstarch
One half teaspoon Salt
1 teaspoon Sugar
One half teaspoon Soy Sauce
1 tablespoon Dark Vinegar
Pepper Powder
1 tablespoon Cornstarch Paste
1 teaspoon Sesame Oil

Rinse beef, shred it thinly. Marinate with soy sauce and cornstarch for 10
minutes. Rinse water chestnuts. Peel and dice. Mix well with the salt,
sugar, soy sauce, dark vinegar, pepper powder, and sesame oil.
Heat oil in a wok till hot. Quickly stirfry the beef shreds till the beef
turns white. Remove and drain.
Save some of the oil in the wok. Stir fry spring onions, ginger and garlic
for a few seconds. Add the minced water chestnuts and Chili Nam Yuey.
Stir fry for a few seconds. Add the shredded beef. Mix well. Pour in the
seasoning. Stir till pasty. Remove and serve.
From The Chinese Regional Cuisine Series, Szechuan Cooking.
Posted by James Lor.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/namyuey.zip