Ingredients:
1 lb flank steaks, shredded
1 egg whites
1/2 teaspoon salt ( may omit if desired)
1 tablespoon cornstarch
2 cups oil, for deep-frying
1/2 cup bamboo shoots, shredded
1 cup scallions, green parts only,cut into 1-inch pieces
1 tablespoon sherry wine
2 tablespoons hoisin sauce
2 tablespoons dark soy sauce
2 tablespoons chicken stock
1/2 teaspoon sugar
1 teaspoon cornstarch
1/2 teaspoon chili paste with garlic
Directions:
Combine beef, egg white, salt and 1 tablespoon cornstarch; mix well with hand.
heat oil to 400F; deep-fry beef 30 seconds; drain (or stir-fry beef in 1-2 tablespoons oil).
reheat 2 tablespoons oil in a wok; stir-fry bamboo shoots and scallions 1 minute.
Combine sauce ingredients in a bowl; add to vegetables; bring to a boil; add beef; stir-fry quickly until thoroughly heated.
Servings: 4
Time preparation: 30 min.
Time total: 40 min.