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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 4 |
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I'm posting this for a request, I haven't made it yet but it's from my precious 'Madam Wong's Long-Life Chinese Cookbook' and that book hasn't failed me yet. I'm submitting the recipe pretty much as is but the first step of deep-frying could probably be stir-fried instead, as I do that with most of her other recipes. Ingredients:
1 lb flank steak, shredded |
1 egg white |
1/2 teaspoon salt (may omit if desired) |
1 tablespoon cornstarch |
2 cups oil, for deep-frying |
1/2 cup bamboo shoot, shredded |
1 cup scallion, green parts only,cut into 1-inch pieces |
1 tablespoon sherry wine |
2 tablespoons hoisin sauce |
2 tablespoons dark soy sauce |
2 tablespoons chicken stock |
1/2 teaspoon sugar |
1 teaspoon cornstarch |
1/2 teaspoon chili paste with garlic |
Directions:
1. Combine beef, egg white, salt and 1 tablespoon cornstarch; mix well with hand.
2. heat oil to 400°; deep-fry beef 30 seconds; drain (or stir-fry beef in 1-2 tablespoons oil).
3. reheat 2 tablespoons oil in a wok; stir-fry bamboo shoots and scallions 1 minute.
4. Combine sauce ingredients in a bowl; add to vegetables; bring to a boil; add beef; stir-fry quickly until thoroughly heated.
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