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Ingredientes
- 1/2 c. Raw beef, finely sliced
- 1 1/2 c. Bamboo shoots, sliced
- 1/2 tsp Sugar
- 1/2 c. Chinese dry mushrooms (presoaked), finely sliced
- 1 c. Celery, finely sliced
- 1/3 c. Dry onion, finely sliced
- 1 1/2 c. Rice sticks (mai fun)
- 2 Tbsp. Vegetable oil Oil for deep frying
- 1 tsp Salt
- 1/2 c. Chicken stock
- 1/2 tsp MSG (optional)
- 1/2 tsp Soy sauce
- 2 tsp Cornstarch and water made into a paste
Direcciones
- In deep-fat fryer, heat oil to 350 F. Add in rice sticks, cook till light & crisp. Put 2 tbs. vegetable oil into preheated wok or possibly skillet, use high heat to bring oil to a sizzle. Add in beef & toss & turn rapidly for 1-2 min. Remove from pan when half-cooked. Into same utensil add in salt & all sliced ingredients. Bring to medium high heat & toss & turn all ingredients for 2 min. Add in chicken stock combined with MSG. Cover & cook over medium heat 3 min. Add in soy sauce, sugar & the half-cooked beef.
- Increase to high heat, continue to toss-cook. When all ingredients are thoroughly blended, immediately add in cornstarch/water paste. Toss-cook just till sauce thickens, about 1 minute, no longer. Place on serving dish & top with crisp rice sticks.
- Temperature(s): Warm Effort: AVERAGE Time: 00:15
- Comments:Comments: WINE: WAN FU WHITE
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 196g | |
| Recipe makes 4 servings | |
| Calories 398 | |
| Calories from Fat 106 | 27% |
| Total Fat 11.88g | 15% |
| Saturated Fat 2.47g | 10% |
| Trans Fat 0.18g | |
| Cholesterol 17mg | 6% |
| Sodium 994mg | 41% |
| Potassium 376mg | 11% |
| Total Carbs 60.3g | 16% |
| Dietary Fiber 2.0g | 7% |
| Sugars 2.17g | 1% |
| Protein 11.13g | 18% |
