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Ingredients:
5 oz (150 g) lean boneless beef
2 1/2 cups (600 ml) high stock
1 tsp salt, or to taste
1 oz (25 g) cellophane noodles, cut into 4 inch
(10 cm) long, soaked in cold water until soft
5 tsp
rice wine
1 1/2 tbsp vinegar
2 tbsp
cornstarch (corn flour) dissolved in 2
tbsp water
2 tsp fresh coriander (or cilantro), chopped
1 small carrot, about 3 1/2 oz (100 g)
1 tbsp chili (chilli) oil
2 tbsp
vegetable oil
1/4 MSG
(optional)
Directions:
1. Wash the beef and
cut into slivers. Mix with 1/2 tsp of the salt,
2 tsp of the rice wine, and 1 tbsp of the
cornstarch. Wash and peel the carrot and cut
into slivers.
2. Heat the oil in a wok until the oil surface
ripples. Add the carrot slivers and stir-fry
briefly. Add the stock, cellophane noodles, and
1/2 tsp of the salt, and bring to a boil. Add
the beef slivers, 1 tbsp rice wine, vinegar,
MSG, the remaining cornstarch-water mixture, and
coriander. Return to the boil and pour into a
tureen. Sprinkle with the chilli oil and serve.
More delicious Chinese recipes are available in ChineseFoodDIY's cookbook
"Real & Healthy
Chinese Cooking". |
