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     Title: Xxcarol's Beef with Gai Lan Stir Fry over Rice
Categories: Xxcarol, Beef, Main dish
     Yield: 6 Servings

   1/3 c  Oyster sauce
     3 tb Mirin (similar to sherry)
     2 ts Toasted sesame oil
     1 ts Tamari sauce
     1 ts Sugar
     1 ts Corn starch; for glossy sauce
   3/4 lb Beef; cut to thin strips
     3 tb Olive oil
     1    Ginger; sliced thin
     2 cl Garlic; sliced thin
     1 lb Gai lan; sliced diagonally

 This lovely and quick to cook recipe is easiest if you plan ahead and
 do most of the prep-work the day before.  You can make it same day if
 you like but it's easier to do it as a planned leftover for some of
 it.  On the day before I typed this we made a yellow rice by adding
 tumeric to serve with dinner.  I made extra (about 3 1/2 cups worth),
 I saved that for tonight and will fry it with 3 tb butter for 'butter
 fried rice' as the base for the other stir fry.  I also cut the meat
 and started the marinade step.

 Add oyster sauce, mirin, tamari, sugar and corn starch.  Stir until
 sugar is dissolved then pour over the prepared meat and refridgerate.

 Add oil and garlic slivers and heat until the garlic if fragrent.
 Add remaining ingredents and proceed to toss it about until done.
 Serve over hot rice.

 Tip: I butter fry the rice at the same time in a second pan.

 Helpful hints.  Gai lan is Chinese broccoli and it has leaves.  I
 save the Gai lan leaves for Dashi miso udon soup with Gai Lan leaves.
 Also using a deep sided flat Wok maks it easier stir fry things.  You
 can use sherry for the mirin and western type broccoli.

 From the VB kitchen of xxcarol, typed up Feb 19, 2023

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