Title: Szechuan Beef/broccoli
Categories: Chinese5
Yield: 1 servings

1 tb Cornstarch
3 tb Dry Sherry
1/2 c Oyster Sauce
1/4 c Water
1/2 ts Red Pepper flakes; Crushed
2 tb Oil
1 tb Ginger Root;pared, slivered
1 Garlic Clove; crushed
1 lb Broccoli;stalks pared,
-sliced
And flowerettes
2 Celery Stalks; diagonally
Sliced
6 Green onions; cut in 1 1/2"
Pieces
1 Red Pepper; julienned
2 c Beef;cooked, cut in
1 2 1/2 strips

1.In bowl, dissolve cornstarch in sherry, oyster sauce, the water; add
pepper flakes. 2.In wok, or large skillet, heat oil over medium-high heat;
add ginger and garlic. Stir-fry 1 minutes. Add broccoli; stir-fry 3
minutes. Add red pepper, celery and green onions; stir-fry 3 minutes. Add
cornstarch mixture and beef; stir-fry 3 minutes. Place on platter; if
desired,

garnish with green-onion flowers and serve with rice. 4 Servings. (344
calories per serving,19 gr fat) (note) The last time I made this, I doubled
the sauce amount. I cooked the vegetables and removed them to a bowl;
heated the meat in the wok and removed it to the bowl. I put only 1/4 cup
of water in the doubled sauce. Placed the sauce in the wok and after it
started to thicken, I added chicken broth until the sauce was the right
consistency. Then add the vegetables and meat. Toss gently to coat with
sauce.

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