Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 1/2 lb Steak, flank, sliced 1/4 ea Carrot, chopped
2 ts Sauce, soy, light 1 ts Garlic, minced
2 tb Wine, rice OR 1 ts Ginger, minced
2 tb Sherry 1 ts Peppercorns, Szechuan,
4 ts Cornstarch -- (or more) crushed
2 tb Oil, sesame 1 ts Paste, bean
2 tb Water 1 ts Vinegar
1 ea Egg white 1 ts Sugar
1/4 c Oil, peanut 1 ts Sauce, soy, dark
1 ea Celery, stalk, sliced 1 ts Oil, pepper, hot
2 oz Bamboo shoots, chopped 1/4 c Scallions, minced

Trim the steak and work with half the soy, wine, cornstarch and
sesame oil, as well as the water and egg white. Let stand an hour or
more.

Heat peanut oil in a wok and add the marinated meat. Sear and
brown, adding the marinade if any remains on the plate.

Add garlic, ginger, peppercorns, bean paste, and half the
remaining soy and wine.

Add all the vegetables and stir fry.

In a bowl put the vinegar, sugar, stock and remaining soy, wine,
sesame oil and cornstarch. Mix thoroughly and add to the wok. Toss
and cook for 30 seconds.

Remove to serving dish, drizzle with hot pepper oil and garnish
with minced scallions.

Source: Great Chefs of New Orleans, Tele-record Productions
: Box 71112, New Orleans, Louisiana - 1983
: Chefs The Wong Brothers, Trey Yuen Restaurant, New Orleans

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