Image Copyright © Berryland Books Ltd 2008
Serves 4
Ingredients:
• 12½oz (400g) beef fillet
• 5tbsp (75ml) soy sauce
• ½oz (15g) dried jelly ear fungus
• 6 spring onions
• 1 carrot
• 3oz (90g) button mushrooms
• 3oz (90g) mangetout
• 3oz (90g) baby corncobs
• 3oz (90g) very thin green beans
• Salt as desired
• 2 cloves garlic
• ½in (1cm) piece fresh ginger
• 2 dried chillies
• 6tbsp (90ml) oil
• Pepper as desired
• ¼tsp (1ml) sugar
• 2tbsp (30ml) dry sherry
• 3tbsp (50ml) stock (instant)
Preparation:
1. Slice the meat very thinly and halve or quarter the slice. Mix with the soy sauce and leave to marinate for about 30 minutes.
2. Pour boiling water over the jelly ear fungus and leave to soak, then chop.
3. Wash and clean the vegetables. Cut the spring onions at an angle into approximately ¾in (2cm) rings. Peel the carrot and cut into thin sticks. Wipe and halve the button mushrooms. Wash the mangetout, baby corncobs and beans. Blanch the beans in boiling, salted water for about 1 minute and refresh in cold water.
4. Peel the garlic and chop very finely. Peel and grate the ginger. Crush the chillies in a mortar.
5. Heat about 4tbsp (60ml) oil in a wok until very hot. Add the chillies, garlic and ginger and fry quickly, then push to the side of the wok. Then add the diced carrots, beans, corncobs, button mushrooms and spring onions to the wok, one after the other, and stir-fry until 'al dente'.
6. Push the vegetables to the side of the wok. Reheat the wok until very hot, add 2tbsp (30ml) oil and stir-fry the meat, a few pieces at a time. Mix with the vegetables.
7. Seasons with salt, pepper and sugar. Add the soy sauce from the marinade, the sherry and stock, bring up to a boil briefly, then serve.
This Main Course recipe was published in 'Chinese Cuisine - p32 To p33'
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