Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/2 c Raw beef, finely sliced
1 1/2 c Bamboo shoots, sliced
1/2 ts Sugar
1/2 c Chinese dried mushrooms
-(presoaked), finely sliced
1 c Celery, finely sliced
1/3 c Dried onion, finely sliced
1 1/2 c Rice sticks (mai fun)
2 tb Vegetable oil
Oil for deep frying
1 ts Salt
1/2 c Chicken stock
1/2 ts MSG (optional)
1/2 ts Soy sauce
2 ts Cornstarch and water
-made into a paste

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, use high heat to bring oil to a sizzle. Add beef toss
turn rapidly for 1-2 minutes. Remove from pan when half-cooked. Into
same utensil add salt all sliced ingredients. Bring to medium high
heat toss turn all ingredients for 2 minutes. Add chicken stock
combined with MSG. Cover cook over medium heat 3 minutes. Add soy
sauce, sugar the half-cooked beef. Increase to high heat, continue
to toss-cook. When all ingredients are thoroughly blended,
immediately add cornstarch/water paste. 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 WHITE

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