| BINDER | | 2 tsp Cornstarch | | 14 cup Chicken soup stock, or | | Canned chicken broth | | MARINADE | | 1 tsp Sugar | | 1/4 tsp Black pepper | | 1/4 tsp Baking soda | | 2 tbl Soy sauce | | 1 tbl Oyster sauce | | 1 tsp Sesame seed oil | | 1 tbl Dry sherry, gin or vodka, | | Optional | | INGREDIENTS | | 1 lb Ground chuck, sirloin or | | Beef stew | | 3 cup Fried cellophane noodles | | 3 tbl Corn, vegetable or | | Safflower oil | | 1 tsp Minced fresh garlic OR | | 2 lrg Cloves garlic, minced | | 2 tbl Fresh scallions OR | | 1 x Scallion with green top, | | Diced | | NOODLES | | 3 cup Oil | | 2 oz Cellophane noodles |
| | Before you start:Mix binder ingredients in cup or small bowl until smooth.Set aside.Mix marinade ingredients together in medium bowl until smooth. | | 1. Add beef to marinade in bowl and blend well.Set aside. | | 2. Spread fried cellophane noodles evenly on serving platter. | | 3. Heat skillet or wok on high for 30 seconds.Add oil and swirl to coat skillet for 30 seconds longer.Add garlic . Stir fry for 15 seconds. Add beef and marinade.Stir fry for 2 minutes,until beef loses its pink color. | | 4. Add binder to beef in skillet and blend well.Cook 1 minute. | | 5. Spoon cooked beef evenly over noodles.Garnish with scallions sprinkled on top. Serve hot with rice and salad or vegetable of your choice. | | Yields 4 to 6 servings. | | Noodles: | | 1. Heat 3 cups of corn ,vegetable or safflower oil almost to smoking, about 375 degrees. | | 2. Unwrap and drop in one package (2 oz.) | | cellophane noodles . | | 3. Within 3 seconds,the noodles will puff up and turn white and crunchy. | | 4. With slotted spoon or wire mesh strainer,turn noodles over and deep fry for several seconds. | | 5. Remove from hot oil and drain on paper towels. May be stored in a tightly covered container for about a week. | | Makes 5 cups fried noodles. |
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