Institute of Culinary Arts
Recipe Database - www.culinaryarts.edu
1 tablespoon cornstarch
3 tablespoons dry sherry
1/2 cup oyster sauce
1/4 cup water
1/2 teaspoon red pepper flakes -- crushed
2 tablespoons oil -- * see note
1 tablespoon ginger root -- minced
1 garlic clove -- crushed
1 pound broccoli stalks and flowerets - sliced
2 celery stalks -- diagonally cut
1/4 cup water chestnuts, canned -- chopped
6 green onions -- diagonally cut
1 green bell pepper -- julienned
1 red bell pepper -- julienned
2 cups cooked beef -- cut in 1 x 3" slice
* Use your choice of oils, or use canola or peanut oil with dash of sesame oil added.
Prepare all vegetables and meat before beginning to cook this recipe. In small bowl, combine sherry, oyster sauce, water, pepper flakes and the cornstarch. Mix well.
Heat pan over medium heat and add the oil. Stir in ginger and garlic and stir-fry one minute. Add broccoli; stir-fry 3 minutes. Add red and green peppers, celery and green onions; stir-fry 3 minutes. Add sherry-cornstarch mixture and the cooked beef; stir-fry 3 minutes. Add the water chestnuts and stir-fry one minute more.