Beef With Water Chestnuts And Shredded Cabbage Recipe

1. 1

   Combine in a 10 inch heavy frying pan 2 Tbsp.

2. 2

   of the peanut oil, the garlic, 1 c. of the chicken stock, the ginger root (optional) and soy sauce.

3. 3

   Bring this to a boil, then let it simmer as slowly as possible with the pan half covered for about 10 min.

4. 4

   Meanwhile dissolve the 2 level tsp.

5. 5

   of cornstarch in 1/4 c. of cool chicken stock or possibly water and stir it into the simmering sauce.

6. 6

   Stirring almost constantly, cook the sauce for 3 min longer, or possibly till it becomes clear and somewhat thickened.

7. 7

   Add in the sliced water chestnuts and the cool roast beef.

8. 8

   Simmer the meat in the sauce only long sufficient, perhaps 10 min, to heat it through without actually cooking it.

9. 9

   Meanwhile mix into the shredded cabbage the remaining 3 Tbsp.

10. 10

    of oil and 3/4 c. of chicken stock.

11. 11

    Bring this to a boil in a small saucepan, cover and cook the cabbage over moderate heat for about 5 min.

12. 12

    It must retain more than a hint of its original crispness.

13. 13

    Strain it through sieve (save and use the cooking stock for another purpose, if desired) and spread the cabbage proportionately over a warm serving platter.

14. 14

    quickly pour over it the entire contents of the frying pan - beef, water chestnuts and all the sauce.

15. 15

    Sprinkle the top with the sliced scallions and minced parsley and serve at once with a large bowl of warm, dry boiled rice.

16. 16

    Good for leftover roast.

No additional tips available.