Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

8 oz Beef
3 ea Celery Stalks
3 c Oil
1 tb Ginger, chopped
1 tb Chili, chopped
1 tb Chili Nam Yuey
1/2 ts Soy Sauce
1 ts Salt
1 tb Wine
1 ts Sesame Oil
1 ts Vinegar
1 x Black Pepper, freshly ground
1 tb Soy Sauce
1 x Bicarbonate
1 x Oyster Sauce

* You can use meat tenderizer instead of bicarbonate and green peppers
instead of celery. Rinse beef. Shred. Marinate with soy sauce, oyster
sauce and bicarbonate for 10 minutes. Rinse celery. Remove roots and
leaves. Cut into 1" sticks. Heat oil in a wok. Stir-fry beef shreds
quickly till the beef turns white. Remove and drain. Save some oil in
the wok. Stir fry chopped ginger and chili for a few seconds. Add
celery. Stir fry till celery is half cooked. Add shredded beef, Chili
Nam Yuey, soy sauce and salt. Mix well. Add wine, sesame oil, and
vinegar. Stir fry. Remove, season with pepper and serve. From The
Chinese Regional Cuisine Series, Szechuan Cooking. Posted by James
Lor.

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