Title: Yuxiangrousi
Categories: Chinese Pork Beef
Yield: 4 Servings

		Marinade:
1	ts	Cornstarch
1/4	ts	Salt
	ds	White pepper
1	tb	Dry sherry
3/4	lb	Meat (typically pork, I prefer beef).
		Seasonings:
2	cl	Garlic (crushed)
1	ts	Minced ginger
3	sm	Dried red chillies (crushed) (or to taste)
		Vegetables:
2/3	c	Bamboo shoots (sliced to strips same size as meat)
1/2	c	Carrots (sliced as meat)
1/2	c	Green bell pepper (sliced)
5		Stalks spring onions (3cm
		Long,cut in half lengthwise)
		Cooking Sauce:
1	tb	Sugar
1	tb	Vinegar
1	tb	Dry sherry
2	tb	Soy sauce
3	tb	Chicken broth or water
2	ts	Corn starch
		Extras:
		Peanuts or other dry food

Meat that smells like fish. This Chinese recipe gets its name because the seasonings are typical of fish dishes. This is about enough for 4 people when it is served as the only main dish.

Cut meat into 3cm x 2mm x 2mm threads of meat. Its much easier to do if the block of meat is about 3/4 frozen: you can get nice thin slices that maintain their shape. Slice with the grain. 1.5 tsp oil

Another way to do the chillies (rather than adding them dry), fry them lightly with about 1 tbsp Chinese "Hot Oil". It brings out the flavour of the chillies better and gives more dimension to the taste of the dish.

Combine cornstarch, salt, pepper and sherry well. Add meat, coat thoroughly, and then add 1.5 tsp oil. Let sit about 15 minutes. Heat wok. When wok is hot, add 2-3 tbsp oil. When oil is hot, add garlic and ginger. Stir fry until aroma is strong (about 1- 2 min).mixture and chillies. Fry until meat is lightly browned.

Remove meat. Heat wok. When wok is hot, add 2 tbsp oil. When oil is hot, add vegetables. Stir fry about 2 min. Add cooked meat. Add cooking sauce and stir until sauce boils. Add peanuts or other dry food. When sauce thickens, remove and serve.

Karen Haigh Coop web http://gs216.sp.cs.cmu.edu/dinnercoop/home-page.html from my kitchen to------------------------------->yours..... Dan Klepach

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