Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lb Flank steak
1/4 c Oil
1 ts Minced ginger root
2 ts Minced garlic
3 Scallions; cut 1 inch long
-(use stems)
2 Dry red chili peppers
-finely ground (use seeds)
1 tb Pale dry sherry
1 tb Chinese red wine vinegar
-or cider vinegar
1 ts MSG (optional)
6 Water chestnuts
-coarsely chopped
1 c Shredded bamboo shoots
1/2 Green bell pepper
-thinly sliced
1/2 c Water
-OR- clear chicken broth
2 tb Cornstarch; mixed with
1 tb Water; (to make paste)
1 ts Sesame oil

--------------------------MARINADE-------------------------------
1/4 ts Salt
1/2 ts Sugar
1 tb Cornstarch

Thinly slice steak against grain, and cut into matchstick size strips.
Marinate for 2 to 4 hours. Heat 4 tsp. oil in wok to 350 F. Add beef
mixture and stir to separate pieces. Blanch briskly until beef just
loses its redness. Remove to a bowl. Heat 2 tsp. oil in wok. Add
ginger, garlic, scallions and chili peppers. Stir-fry about 10
seconds. 4. Stir in sherry, vinegar and -if desired- MSG. Cook untill
it bubles gently. Add water chestnuts, bamboo shoots and green bell
pepper. Return beef mixture to wok and blend all together. Pour in
water or chicken broth. When it begins to boil, stir in cornstarch
mixture and continue stirring until sauce thickens. Add sesame oil,
mix well and serve.

Temperature(s): HOT Effort: AVERAGE Time: 04:00 Source: CHINA ROW
Comments: CANNERY ROW;MONTEREY Comments: WINE:ROBERT MONDAV NAPA GAMAY

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