Recipe: Cantonese Beef (using Baby Corn) for Linda

CANTONESE BEEF

1 tbsp. dry sherry 15 ml
1 tsp. cornstarch 5 ml
2 tbsp. oyster sauce 30 ml
1 tbsp. soy sauce 15 ml
1 tbsp. brown sugar, packed 15 ml
1 tbsp. minced pickled ginger slices, drained 15 ml (or 1/2 tsp., 2 ml, finely grated, peeled gingerroot),
1 tbsp. cooking oil 15 ml
1 (14 oz.) can cut baby corn, drained 398 ml
1 1/2 cups snow peas, trimmed 375 ml
1 1/2 cups fresh whole white mushrooms 375 ml
4 green onions, cut into 1 inch pieces 4
1 tbsp. cooking oil 15 ml
3/4 lb. beef tenderloin steak, cut across grain into 1/8 inch (3 mm) slices, then halved, 340 g

Stir sherry into cornstarch in small cup until smooth. Add next 4 ingredients. Stir. Set aside.

Heat wok or large frying pan on medium-high until very hot. Add first amount of cooking oil. Add next 4 ingredients. Stir-fry for about 2 minutes until snow peas are tender-crisp. Transfer to large bowl.

Heat second amount of cooking oil in same wok. Add beef. Stir-fry for about 2 minutes until desired doneness.

Add vegetables. Stir.

Stir cornstarch mixture. Add to beef mixture. Heat and stir for about 1 minute until sauce is boiling and slightly thickened and vegetables are heated through.

Servings: 4
Adapted from source: Freson Market LTD.