Sauteed Brussle Sprouts with Garlic

Sauteed Brussle Sprouts with Garlic

    *  1 1/2 pounds fresh Brussels sprouts
    * 4 garlic cloves, chopped
    * 3 teaspoons butter or stick margarine, divided
    * 2 teaspoons olive or canola oil
    * 1/2 cup reduced-sodium chicken broth
    * 1/4 teaspoon salt
    * 1/8 teaspoon pepper

 DIRECTIONS

   1. Cut an X in the core end of each brussels sprout; set aside.  In a large saucepan, saute garlic in 1 teaspoon butter and oil for 2-3 minutes or until golden brown. Add sprouts; toss to coat. Add the broth, salt and pepper; cover and cook for 12-14 minutes or until sprouts are tender. Drain; add the remaining butter and toss until melted.
 
Nutritional Analysis: One serving (2/3 cup) equals 83 calories, 3 g fat (1 g saturated fat), 5 mg cholesterol, 198 mg sodium, 11 g carbohydrate, 4 g fiber, 4 g protein. Diabetic Exchanges: 2 vegetable, 1/2 fat.

Steamed Shrimp Dumpling 2 - Har Gow

Ingredients

Filling

• 1/2 lb shrimp, shelled,deveined and chopped into pieces
• 1 scallion, chopped fine (green onion)
• 4 whole water chestnuts, chopped fine
• 1 egg white
• 1 teaspoon cornstarch
• 1/2 teaspoon salt
• 1 pinch black pepper
• 1 tablespoon light soy sauce
• 1 tablespoon oil

Dough

• 1/4 cup tapioca flour
• 3/4 cup wheat starch
• 10 1/2 tablespoons boiling water
• 1 tablespoon oil

Dip

• 3 tablespoons light soy sauce
• 1 tablespoon sesame seed oil
• 1/2 teaspoon chili oil

Directions

1. 
   Mix filling ingredients together; stir in one direction, mixing thoroughly; refrigerate this mixture for 1 hour.
   
   
2. 
   Combine dip ingredients and set aside.
   
3. Sift flour and starch together; gradually add boiling water; add oil and let dough cool
   
4. 
   Knead dough until smooth; divide dough in half and shape each half into a sausage; divide each sausage into twelve pieces (24 pieces total); when not working with the dough, keep it covered with a damp towel.
   
5. 
   Oil a cleaver and your work surface lightly; press a piece of dough, with the oiled cleaver, into a flat round circle.
   
6. 
   To shape each dumpling- Make 3 deep pleats in the top half of a dough circle to form a little crescent cap; fill with 1 teaspoon of the shrimp mixture; press dough edges together and place dumplings on a lightly oiled plate or an oiled piece of parchment paper over the holes on the first level of the steamer.
   
7. 
   Bring water to boil in the bottom part of the steamer; place steamer section with dumplings over boiling water (if you have multiple'tiers' or sections of the steamer, you can cook them all at once).
   
8. 
   Cover and steam 5 minutes.
   
9. 
   Serve with dip.
   
   These can be made ahead through the shaping of the dumplings, keeping them covered with a damp cloth or, you can shape the dumplings and freeze them before steaming, defrost before steaming.
   
   

Steamed Shrimp Dumpling 1 - Har Gow

Ingredients:

• Transparent Dumpling Dough:
• 1 cup wheat starch
• 3 TB potato starch
• 1/4 tsp salt
• 1 cup boiling water
• 1 TB lard
• Filling:
• 1/4 cup bamboo shoots, rinsed and minced
• 3/4 cup raw shrimp, shelled and deveined
• 2 TB ground pork fat
• 1 TB cornstarch
• 1 egg white
• 1 TB oyster sauce
• 1/2 tsp sesame oil
• 1/2 tsp sugar
• 1 tsp Chinese rice wine or pale dry sherry

Preparation:

Har Gau Dough:
Combine the wheat starch and the potato starch. Stir in the salt. Gradually add the boiling water, stirring. Wait 5 minutes until the dough has cooled but is still warm, and mix in the lard, a bit at a time. Work the dough until it is smooth and the lard is mixed in.

Filling: Mince the shrimp finely. Combine the egg white and the cornstarch. Mix all the filling ingredients together. Refrigerate while preparing the dough.
Let the dough rest for at least 15 minutes.

To prepare the wrappers: Lay a large section of wax paper on the table. Take a heaping teaspoon of dough (approximately 1-inch in diameter when balled), roll into a ball and flatten. Lay the dough out on the wax paper and roll out until it is approximately three inches in diameter. Cover the wrappers to keep from drying out while preparing the rest.

To Prepare the Dumplings: Take a level teaspoon of filling and place in the middle of the wrapper, spreading it out so that it is not too thick in the middle (otherwise the wrapper may break). Gently fold the wrapper over the filling. Pleat the edges to seal. Continue with the remainder of the dumplings.

To Cook the Dumplings: Steam the dumplings over boiling water until they are transparent. Serve hot with chili oil dipping sauce.

Har Gow is hard to prepare especially you need to have very fresh shrimps as ingredient, it is the soul of this dim sum. I highly recommend you to prepare it right before you want to serve it.

(These are the steamed shrimp dumplings that become opaque
or translucent after steaming.)

Yield: 24 dumplings

Ingredients:

Har Gow Dough:
2 Tbsp Potato starch
1 cup Wheat starch
1/4 tsp Salt
1/2 cup boiling water, plus 3 TB Boiling water
1 tsp Lard3

Filling:
Wheat starch for dusting
1 lb Raw shrimps, peeled and deviened - cut into bite size
2 ounces Pork fat, chopped fine
1/4 cup Bamboo shoots, chopped
1/4 tsp Ground white pepper
1/4 tsp Grated fresh ginger juice
1/2 tsp Salt
1/5 tsp sugar
1/2 tsp Sesame oil
1 Tbsp Chopped corriander (optional)
1 Egg white
1 TB Dry sherry
1 TB Cornstarch

Directions:

1) Place all filling ingredients in a bowl and mix well by hand until the ingredients form a smooth and rather firm stuffing. This will take about 2 minutes.

2) Dough: Measure both starches and salt into a small mixing bowl. Quickly pour the boiling water (not real hot one but hot enough to desolve the starches) into the starches while stirring with chopsticks until you get a partially cooked dough. Do not overwork the dough.

3) Quickly add the lard in little pinches and then knead until smooth. When the dough is smooth, after about 2 minutes' kneading, cover it with the mixing bowl and allow it to rest for 15 minutes before shaping. To shape the dumplings, pull just a bit more than 1 tsp of dough from the ball.

4) Keep the remainder of the dough covered with a wet towel.

5) Roll the small amount into a ball and place onto a floured marble board. Roll out into a circle about 3 inches in diameter.

6) Place 1 t of the shrimp filling in the center of the circle of dough and fold over into a half-moon. Use a tiny bit of water for sealing the edges. Be sure to gently press out all the air.

7) Use your finger to make a few little pleats on the top surface when you seal the edges for decoration. Steam on an oiled bamboo steaming rack for 12 minutes.

Enjoy!

PS. Put the shrimps under running tap water for about 15 minutes before you mix it with other filling ingredients can make the shrimp meat a bit more crunchy.

• 3 years ago

  Ingredients

  • 
    

  Filling

  • 1/2 lb shrimp, shelled,deveined and chopped into pieces
  • 1 scallion, chopped fine (green onion)
  • 4 whole water chestnuts, chopped fine
  • 1 egg white
  • 1 teaspoon cornstarch
  • 1/2 teaspoon salt
  • 1 pinch black pepper
  • 1 tablespoon light soy sauce
  • 1 tablespoon oil

  Dough

  • 1/4 cup tapioca flour
  • 3/4 cup wheat starch
  • 10 1/2 tablespoons boiling water
  • 1 tablespoon oil

  Dip

  • 3 tablespoons light soy sauce
  • 1 tablespoon sesame seed oil
  • 1/2 teaspoon chili oil

  Directions

  1. 1

     Mix filling ingredients together; stir in one direction, mixing thoroughly; refrigerate this mixture for 1 hour.

  2. 2

     Combine dip ingredients and set aside.

  3. 3

     Sift flour and starch together; gradually add boiling water; add oil and let dough cool.

  4. 4

     Knead dough until smooth; divide dough in half and shape each half into a sausage; divide each sausage into twelve pieces (24 pieces total); when not working with the dough, keep it covered with a damp towel.

  5. 5

     Oil a cleaver and your work surface lightly; press a piece of dough, with the oiled cleaver, into a flat round circle.

  6. 6

     To shape each dumpling- Make 3 deep pleats in the top half of a dough circle to form a little crescent cap; fill with 1 teaspoon of the shrimp mixture; press dough edges together and place dumplings on a lightly oiled plate or an oiled piece of parchment paper over the holes on the first level of the steamer.

  7. 7

     Bring water to boil in the bottom part of the steamer; place steamer section with dumplings over boiling water (if you have multiple'tiers' or sections of the steamer, you can cook them all at once).

  8. 8

     Cover and steam 5 minutes.

  9. 9

     Serve with dip.

  10. 10

      These can be made ahead through the shaping of the dumplings, keeping them covered with a damp cloth or, you can shape the dumplings and freeze them before steaming, defrost before steaming.

Gourmet Tuna Salad

INGREDIENTS (Nutrition)

* 1 (12 ounce) can albacore tuna in water, drained and flaked
* 2 green onions, chopped
* 1 stalk celery, diced
* 1/4 cup pimento-stuffed green olives, chopped
* 2 tablespoons capers, chopped
* 1/4 cup blanched slivered almonds
* 1 dash Worcestershire sauce
* 1/2 cup mayonnaise
* 1/4 cup sour cream
*handful of raisins
*3/4 carrot grated

DIRECTIONS

1. In a mixing bowl, combine tuna, green onions, celery, green olives, capers and almonds.
2. In a small bowl, whisk together mayonnaise, sour cream and Worcestershire sauce.
3. Blend together dressing and tuna mixture. Serve on bed of lettuce or with croissant as a tuna salad sandwich.

personally i like to only use olives or capers not both because its too salty otherwise. The recipe tastes good even though i missed a few ingredients or subbed in a few.

Yum yum! this person collected recipes of things that I like to eat

http://www.google.com/notebook/public/04721807242286486755/BDRouSgoQuZrqs_8i
http://userealbutter.com

Candied Orange Peels

I am in a quest for a cheaper alternative to godiva's chocolate dipped candied orange peels. I like the candied orange as much as the chocolate so it is a bit expensive to be paying godiva prices when I can be just as happy with the candied orange which is usually 1/2 or even 3/4 th of the "dipped" strip. One day maybe I'll learn how to make chocolate :) but in the mean time candied peels will do. Really necessity is the mother of inventions .. less monies = need to be creative

Candied Orange Peels
INGREDIENTS (Nutrition)

* 1 cup orange peel, cut into strips
* 1/2 cup white sugar
* 1/4 cup water

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DIRECTIONS

1. Place peel strips in large saucepan and cover with water. Bring to a boil over high heat, then reduce heat and simmer 10 minutes longer. Drain. Repeat this process two more times.
2. In a medium saucepan, heat sugar and 1/4 cup water over high heat until boiling. Place peel in sugar mixture, reduce heat and simmer 15 minutes, until sugar is dissolved. Remove peel with slotted spoon and dry on wire rack overnight. Store in airtight container.

Moist Chocolate Cake (Steamed)

Hmm i wonder if it tastes like TaiPan Bakery's Chocolate Sweet Tarts which I keep asking for as Chocolate Tarts as I can't remember it's real name just that it sits next to the egg tarts.

Ingredients
* 3 cups flour
* 2 teaspoons baking soda
* 1/2 teaspoon salt
* 6 tablespoons cocoa powder
* 2 cups water
* 2 cups sugar
* 1 tablespoon vanilla
* 2 tablespoons white vinegar
* 8 tablespoons (1/2 cup) oil
* a handful of semisweet chocolate chips

Instructions

Preheat the oven to 350F or Steamed!
Sift the dry ingredients i.e. flour, baking soda, salt and cocoa powder in a medium bowl. If without the cocoa powder, I would just use a whisk to mix the ingredients. But cocoa powder tends to be lumpy and it is recommended to sift it for any recipe.
Whisk the sugar and wet ingredients, i.e water, vanilla, vinegar and oil in a large bowl until the sugar is dissolved.
Add the dry ingredients into the wet ingredients and mix well.
Pour the batter into a greased and floured or parchment lined 9 x 13″ pan.Sprinkle a handful of semi-sweet chocolate chips on the batter for garnishing. Bake for 35 to 40 minutes. The cake will be slightly moist when tested with a tooth pick.

This is a very simple recipe which pleases any chocolate cake lovers. Will you bake it for your family?

For those of you who do not have an oven or try to avoid the oven in the hot summer, I have a version of this cake which is steamed. Check out the Steamed Moist Chocolate Cake here.

If you like steamed cake recipes, check out the following:

* Steamed Banana Cake
* Steamed Mah Lai Ko
* Steamed Rice Cakes (Pak Thong Koh)
* Another Steamed Rice Cake
* Steamed Red Bean Rice Cake (Poot Jei Gou)
* Chinese Sponge Cake
* Nian Gao (Chinese New Year Cake)


Article printed from Chow Times: http://chowtimes.com
URL to article: http://chowtimes.com/2006/09/22/moist-chocolate-cake/

Chinese Steamed Sponge Cake

Chinese Steamed Sponge Cake

Ingredients:
6 eggs
1 1/4 cups white sugar
2 1/2 tablespoons water
1 1/2 cups cake flour
1/2 teaspoon baking powder
1 1/2 teaspoons almond extract
1/4 cup confectioners' sugar for dusting

Directions:
1. Arrange a large bamboo steamer or a large vegetable steamer over simmering water. Make sure it is large enough to hold the baking pan. Line a 9 inch square pan with waxed paper.

2. Separate the eggs. Place the yolks in a large bowl along with the sugar and water. Beat with an electric mixer on medium speed until the mixture has increased about three times in volume. Whisk together the flour and the baking powder; sift this over the egg mixture, and fold in gently. Blend in the extract.

3. Whip the egg whites in a clean bowl to stiff, not dry, peaks. Fold into yolk base. Pour the batter into the prepared pan, and smooth out to edges. Rap the pan on the counter to get rid of large air bubbles.

4. Place the pan into the steamer. Cover the top of the steamer with a kitchen towel, and place the lid on top; the towel will absorb any steam that collects on top from dripping onto the cake. Steam for about 20 minutes, or until a toothpick inserted into the center comes out clean. Cool on a wire rack. Dust with confectioner's sugar.

Hummus bi Tahini

Copyied and Pasted from .. a friend's info but I really want to make this so I'm going to drop it here.


Ingredients

1 can organic chick peas (garbanzo beans), drained and rinsed
Juice of one lemon
1/4 cup tahini
1/4 cup water
1/4 cup extra virgin olive oil
1/4 tsp cumin
1 clove of garlic
Salt to taste (I use about 1/2 tsp)

Put everything in the bowl of the food processor. Process until quite smooth, at least 30 seconds. Let the hummus rest for about 30 minutes in the fridge before eating to let the flavors meld.

When serving, spread some HbT on a plate and drizzle with some olive oil and cracked black pepper. Serve with pita.

Keeps for about 3 days, if you can keep your mitts out of it.

You can add more garlic, paprika or red pepper if you want it a little spicier.

Keep good whole wheat pita in the fridge. When you want to have a snack, pull a pita out, tear it in half, and warm it up in your toaster until it's just a little crisp. Or keep good pita chips like Whole Foods 365 fresh pita chips on hand.

Chipati (Indian Griddle Fried Flat Bread

Ingredients

3 cup whole wheat flour
1 teaspoon salt
1 cup water
1 tablespoon ghee
1 yield - 20-24 chipati



Directions: How to Cook Chipati (Indian Griddle Fried Flat Bread)

Sift flour and salt together in a bowl. Make a well in the center and add ghee and water. Knead 10 minutes to make a pliable dough, form into a ball, cover and allow to rest at least 1 hour, or over night.

Divide dough into 20-24 portions. Roll into 6 inch circles and allow to rest 5 minutes.

Heat griddle or cast iron fry pan very hot.

Place a chipati on the griddle or fry pan, fry for 1 minute. Flip over and fry for 1 minute.

Yield - 20-24 Chipati Posted to MM-Recipes Digest by "Beth Ide" on Aug 17, 1998

Pita Bread Recipe

Pita Bread .. so yea i'm a fan but no oven so i'm stuck with pan cooked breads or bakery bought

• 1 1/8 cups warm water (110 degrees F/45 degrees C)
• 3 cups all-purpose flour
• 1 teaspoon salt
• 1 tablespoon vegetable oil
• 1 1/2 teaspoons white sugar
• 1 1/2 teaspoons active dry yeast

DIRECTIONS

1. Place all ingredients in bread pan of your bread machine, select Dough setting and start. When dough has risen long enough, machine will beep.
2. Turn dough onto a lightly floured surface. Gently roll and stretch dough into a 12 inch rope. With a sharp knife, divide dough into 8 pieces. Roll each into a smooth ball. With a rolling pin, roll each ball into a 6 to 7 inch circle. Set aside on a lightly floured countertop. cover with a towel. Let pitas rise about 30 minutes until slightly puffy.
3. Preheat oven to 500 degrees F (260 degrees C). Place 2 or 3 pitas on a wire cake rack. Place cake rack directly on oven rack. Bake pitas 4 to 5 minutes until puffed and tops begin to brown. Remove from oven and immediately place pitas in a sealed brown paper bag or cover them with a damp kitchen towel until soft. Once pitas a softened, either cut in half or split top edge for half or whole pitas. They can be stored in a plastic bag in the refrigerator for several days or in the freezer for 1 or 2 months.

-----------------------

Ingredients:

• 1 package of yeast, or quick rising yeast
• 1/2 cup warm water
• 3 cups all purpose flour
• 1 1/4 teapsoon salt
• 1 teaspoon granulated sugar
• 1 cup lukewarm water

Preparation:

Dissolve yeast in 1/2 cup of warm water. Add sugar and stir until dissolved. Let sit for 10-15 minutes until water is frothy.

Combine flour and salt in large bowl.

Make a small depression in the middle of lour and pur yeast water in depression.

Slowly add 1 cup of warm water, and stir with wooden spoon or rubber spatula until elastic.

PLace dough on floured surface and knead for 10-15 minutes. When the dough is no longer stick and is smooth and elastic, it has been successfully kneaded.

Coat large bowl with vegetable oil and place dough in bowl. Turn dough upside down so all of the dough is coated.

Allow to sit in a warm place for about 3 hours, or until it has doubled in size.

Once doubled, roll out in a rope, and pinch off 10-12 small pieces. Place balls on floured surface. Let sit covered for 10 minutes. Preheat oven to 500 deg F. and make sure rack is at the very bottom of oven. Be sure to preheat your baking sheet also.

Roll out each ball of dough with a rolling pin into circles. Each should be about 5-6 inches across and 1/4 inch thick.

Bake each circle for 4 minutes until the bread puffs up. Turn over and bake for 2 minutes.

Remove each pita with a spatula from the baking sheet and add additional pitas for baking.

Take spatula and gently push down puff. Immediately place in storage bags.

Storing Pita Bread

Pita bread can be stored for up to a week in a pantry or bread box, and up to a month in the freezer. Be sure to use freezer bags when storing in the freezer.

==================

Recipe: No-Knead Bread

• Published: NYTimes November 8, 2006

Adapted from Jim Lahey, Sullivan Street Bakery
Time: About 1.5 + 18 hours for rising

3 cups all-purpose or bread flour, more for dusting
¼ teaspoon instant yeast
1¼ teaspoons salt
Cornmeal or wheat bran as needed.

1. In a large bowl combine flour, yeast and salt. Add 1 5/8 cups water, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees.

2. Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.

3. Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.

4. At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is O.K. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack.

Yield: One 1½-pound loaf.

French toast

French toast

• 2 slices of Bread
• 1 egg beaten
• Butter or margerine

Heat margerine or butter in large frying pan. Dip banana bread in beaten egg. Fry in frying pan until golden brown on both sides.

Pancake / Waffle Recipe

Buttermilk Pancakes (or Waffles)
2 c. dry buttermilk powder
8 c. all-purpose flour
1/2 c. granulated sugar
8 tsp. baking powder
4 tsp. baking soda
2 tsp. salt

In a large bowl, combine all ingredients. Stir with a wire whisk until evenly distributed. Pour into a 12 cup container with a tight fitting lid. Seal container. Label with date and contents. Store in a cool dry place. Use within 6 months. Makes about 10 1/2 cups mix. Use to make: pancakes and waffles.


WAFFLES:
2-1/2 c. mix (Buttermilk Pancake and Waffle Mix)
2 c. water
3 eggs, separated
4 tbsp. vegetable oil

Preheat waffle baker. In a large bowl combine mix,
water, egg yolk and oil. Beat with a whisk until
just blended. In a medium bowl, beat egg whites
ntil stiff. Fold into egg yolk mixture. Bake
according to waffle baker instruction. Makes 3 to 4
large waffles.

PANCAKES:
1 1/2 c. mix (Buttermilk Pancake and Waffle Mix)
1 egg, beaten
2 tbsp. oil
1 c. water

Instructions
In a medium bowl, combine egg, oil and water. With a wire whisk, beat in mix. Let stand 5 minutes. Stir in additional water for thinner batter. Heat griddle according to the manufacturer directions. Pour about 1/3 cup of batter onto griddle per pancake. Cook until edge is dry and bubbles form. Turn with wide spatula. Cook 35-45 seconds longer until browned on both sides. Repeat with remaining batter. Makes ten 4-inch pancakes.

Oatmeal Apple Walnut Oatmeal

Ok this has got to be the easiest food to make its scoop, add water and heat.

Apple Walnut Oatmeal

(This recipe yields 4 servings) Printable Version

• 2 cups old-fashioned oatmeal (not instant)
• 1 cup low-fat milk
• 2 medium apples - cored and peeled and diced
• 1/2 cup crushed walnuts
• 2 Tablespoons maple syrup
• 1 teaspoon cinnamon

Instant Oatmeal
2 scoops
1/2 cup of water
1/2 cup of milk
microwave 2-3 mins

Sammich aka Sandwich

Over time my idea of a sandwich unravelled into just bread with some tasty filling in the middle.
I've made sandwiches from spam, ham, peanut butter jelly or gourmet sandwich recipes. One type I will not eat is ketcup sandwich .. gross!

I'm sure you know how to make a sandwich Here's a "sandwich recipe" link until I get around to trying which ones are my favorite. With 500 hits something's gonna be tasty.

FYI it's cheaper to make your own sandwich and lots of times it's just a matter of seeing what you have available. Gourmet Sandwiches can run you $12-20 when you add in a soup, salad and a drink

2 pieces of bread
1 type of meat
optional everything else.

slice in 1/2 for easier eating

Chinese Chop Suey

My Lazy Chop Suey:

some meat sliced
1 portion of veggies sliced
a splash of soy sauce
some grated ginger, garlic
pinch of sugar
pepper / fresh peper slices
sprinkle some chicken stock soup powder

chop all and stir fry meats at 1/2 cooked remove, stir fry veggies add some water let cook completly and add in meats sauce and stir on high fire 1 min. Tadda you have chop suey instant dinner in 5 mins. The portion doesn't really matter as it is whatever you have on hand. If you must be a professionist here's the complete recipe but warning its not a 5 min deal anymore.

CHOP SUEY Original Recipe

SERVES 3 -4 (change servings and units)

Ingredients

* 1/2 lb lean beef
* 2 teaspoons oil
* 2 teaspoons soy sauce
* 1 teaspoon sugar
* 1 teaspoon salt
* 4 teaspoons cornstarch
* 1/4 teaspoon pepper
* oil, for stir-frying
* 2 small onions, finely chopped
* 1 stalk celery, cut diagonally
* 2 carrots, finely chopped
* 1/4 lb fresh mushrooms, washed & sliced
* 7 ounces canned bean sprouts, drained and rinsed
* 1/2 cup bamboo shoot, rinsed & cut into thin strips (fresh if possible) or water chestnut, sliced (fresh if possible)
* 3 slices fresh ginger, crushed
* 1/2 cabbage, finely chopped
* 1 teaspoon sugar
* 2 teaspoons salt
* 4 garlic cloves, crushed
* 1 cup water
* 4 teaspoons cornstarch
* 2 teaspoons soy sauce
* 1 teaspoon sugar
* 2 cups cooked rice

Directions

1. Cut beef into thin slices and marinate in a mixture of the next 6 ingredients for 10-15 minutes.
2. Heat a little oil and saute the onions& celery until onion is transparent, and set aside.
3. Stir-fry the carrots, mushrooms, sprouts and bamboo individually for 1 minute each (order doesn't matter)& set aside.
4. Saute the ginger for 1 minute, add the cabbage and cook for another minute.
5. Add the rest of the vegetables, mix well and add a tsp of sugar and 2 tsp salt or salt and sugar to taste.
6. Remove vegetables and set aside.
7. Heat a little oil and saute the garlic.
8. Add the marinated beef and cook for 2 more minutes.
9. Mix together the remaining 4 ingredients and stir into the beef.
10. Cook until cornstarch is clear and pour beef over the vegetables.
11. Serve chop suey over rice.