MMMMM-------------------------VEGETABLE------------------------------
1/2 lb Chinese broccoli; in 2-1/2"
-pieces (for pork or beef)
1 1/2 oz Spicy dried bean curd; in
-thin slices (for pork)
1 md Green pepper; trimmed and
-seeded and cut in 1/2"
-pieces (for chicken)
1 Cayenne pepper; seeded and
-sliced (for chicken)
1 scallion; sliced into 1"
-lengths (for chicken)
MMMMM-------------------MARINADE FOR BEEF ONLY------------------------
1 tb Soy sauce
1/2 tb Corn starch
3 tb Water
MMMMM------------------PROCESSING FOR PORK ONLY-----------------------
1 Scallion; whole
2 ts Fresh ginger
Water
MMMMM-----------------------FOR ALL DISHES----------------------------
Oil for stir-frying
1/2 tb Rice wine or sherry
1 tb Sweet bean paste
1 1/2 tb Soy sauce
1 ts Sugar
1 pn MSG (optional)
1/2 ts Sesame oil
1 tb Water
Prepare the meat:
Pork: Parboil for 20 minutes with scallion and ginger. Remove,
cool, and slice thin.
Beef: Slice thin on the bias, marinate, and then stir-fry in a
little oil.
Chicken: Cut into 1/2" to 3/4" cubes. Pat dry. Stir-fry or
deep-fry until just done.
Prepare the vegetables:
For beef or pork: Blanch broccoli 2 minutes, drain, plunge into
cold water to stop the cooking, and set aside.
For chicken: Stir-fry scallions in a little oil. Add peppers, stir,
and immediately remove vegetables to a warm place.
Assembly:
Combine all the rest of the ingredients to make a sauce base.
Heat a little oil in a big pan or wok. Add the meat and vegetables
and toss lightly.
Add the sauce base, bring to a boil, toss lightly, and serve.
