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| 2 Esslöffel | soy sauce |
| 1 Esslöffel | sherry |
| 2 Teelöffel | cornstarch |
| 1 Esslöffel | water |
| 2 Tasse | oil |
| 1/2 x ca. 450 g | Lean beef; shredded |
| 3 | Scallions; cut into 2" pieces and shredded |
| 2 Scheibe | Ginger; 1/4-inch, shredded |
| 2 Esslöffel | oyster sauce |
| 1 Teelöffel | sugar |
| 1/2 | (up to) |
| 1 Teelöffel | Crushed red pepper flakes (to taste) |
| 1/4 Teelöffel | sesame oil |
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Combine soy sauce, sherry, cornstarch & water. Add beef. In a wok, heat oil until smoking. Add beef and scallions and quickly stir the mixture through the oil for 15 seconds. Immeadiately pour the contents of the wok through a strainer set over a heat-proof bowl. (You will be draining all the oil from the food into the bowl.) Return 2 tbs. Oil to the wok. Add beef mixture and ginger and stir-fry 30 secs. Add oyster sauce, sugar and pepper flakes and stir-fry 30 secs. Sprinkle with sesame oil and serve immediately.
Dragon Palace
South Syracuse, Denver
Wine: Wan-Fu
From the <Micro Cookbook Collection of Chinese Recipes>. Downloaded from Glen's Mm Recipe Archive, http://www. Erols. Com/hosey.
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