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Associate.com - Share Your Recipe!

Recipe Name: Gourmet Vegetables Submitted by: Administrator
Source: Source Description:
Ethnicity: Chinese Last Modified: 2/23/2014
Base: Vegetables Comments:
Course: Side Dish  
Difficulty:
Preparation Time:
Number of Servings: 4

Ingredients:
1/2 Cup(s) Raw beef, finely sliced
1 1/2 Cup(s) Bamboo shoots, sliced
1/2 Teaspoon(s) Sugar
1/2 Cup(s) Chinese dried mushrooms
presoaked finely
sliced
1 Cup(s) Celery, finely sliced
1/3 Cup(s) Dried onion, finely sliced
1 1/2 Cup(s) Rice sticks, mai fun
2 Tablespoon(s) Vegetable oil
Oil for deep frying
1 Teaspoon(s) Salt
1/2 Cup(s) Chicken stock
1/2 Teaspoon(s) MSG, optional
1/2 Teaspoon(s) Soy sauce
2 Teaspoon(s) Cornstarch and water
made into a paste
Directions:
In deep-fat fryer, heat oil to 350 F. Add rice sticks, cook until
light& crisp. Put 2 tbs. vegetable oil into preheated wok or skillet,
usehigh heat to bring oil to a sizzle. Add beef & toss & turn rapidly
for1-2 minutes. Remove from pan when half-cooked. Into same utensil
addsalt & all sliced ingredients. Bring to medium high heat & toss &
turnall ingredients for 2 minutes. Add chicken stock combined with
MSG.Cover & cook over medium heat 3 minutes. Add soy sauce, sugar &
thehalf-cooked beef. Increase to high heat, continue to toss-cook. When
allingredients are thoroughly blended, immediately add
cornstarch/waterpaste. Toss-cook just until sauce thickens, about 1
minute, no longer.Place on serving dish & top with crisp rice
sticks.Temperature(s): HOT Effort: AVERAGE Time: 00:15 Source: KAN'S
Comments:GRAND ST., SAN FRANCISCO Comments: WINE: WAN FU WHITEFrom
Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini


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