Wednesday, January 24, 2007

QUICK STIR-FRY CELERY WITH BEEF


Running on empty? Maybe....

This is simple enough for anyone to whip up. The emphasis is on the celery; so it's a vegetable dish, and the beef merely compliments its taste.Any other meat will do just fine as well.


INGREDIENTS


100 gm. Lean Beef (thin slices)

1 tbsp Light Soy Sauce

1 tsp Cornflour

1 tsp Sugar

1 tsp White Pepper

1 tbsp Vegetable Oil
3 Sticks Celery (Cut 1" length)

2 Cloves Garlic (minced)

Corn Starch

Salt




METHOD
  1. Marinate the beef (first 6 ingredients) and set aside for at least 15 minutes before use.
  2. In a hot wok, add 3 tbsp. of vegetable oil, and fry the celery; tossing quickly to have them completely coated with oil (less than a minute). Then scoop out.
  3. Put in another 2 tablespoons of vegetable oil into wok. Fry garlic until fragrant, then add the beef and toss thoroughly.
  4. As the beef is about to loose all its pink color, return the celery to the mix. Give it a few more toss, then season with salt and cornstarch mixture to form a sauce. (Add a bit of water if necessary).
  5. Scoop out and serve.
  6. Don't over-cook the celery. It should retain its greenness and crunchiness. after all, celery can be eaten raw.

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As the name implies, it's all about nothing! Kongkaying is like grasping in the air - more like hot air with occasional fartulence. Hopefully, something aromatic will come out of it! If not...

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