1. Slice beef thin against the grain. Slice vegetables. Mince ginger root. Crush or mince garlic. Cut scallion stalk in 1-inch sections. 2. Blend cornstarch, sherry and soy sauce. 3. Heat oil. Add ginger root, garlic and scallion and stir-fry a few times. Add beef and stir-fry until it loses its redness (about 2 minutes). Remove from pan. 4. Heat remaining oil. Add vegetables and stir-fry to heat and coat with oil. 5. Stir in stock and heat quickly. Cook, covered, over medium heat, until vegetables are nearly done. 6. Return beef, stir-frying to reheat and blend flavors. Then stir in cornstarch mixture to thicken. Serve at once. NOTE: Any vegetable can be used. See "Cooking Instructions for Specific Vegetables" for cooking time; see "Suggested Vegetable Combinations" for possible combinations. VARIATIONS: In step 3, add with the ginger root, etc., 1 tablespoon fermented black beans (soaked), mashed; or 1 tablespoon brown bean sauce, mashed. Cook the vegetables first (as in steps 4 and 5 ) and remove from pan. Then stir-fry the beef (as in step 3). Stir in the sherry and soy sauce (omit the cornstarch). Then return vegetables, stir-frying to reheat and blend flavors. From
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|Serving Size: 1 Serving (364g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 160 (55%)|
|Amt Per Serving||% DV|
|Total Fat 17.7g||24 %|
|Saturated Fat 4.8g||24 %|
|Monounsaturated Fat 8.8g|
|Polyunsanturated Fat 2.6g|
|Cholesterol 37.4mg||12 %|
|Sodium 916.9mg||32 %|
|Potassium 435.9mg||11 %|
|Total Carbohydrate 19.5g||6 %|
|Dietary Fiber 4.6g||19 %|
|Sugars, other 14.9g|
|Protein 14.6g||21 %|
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Calories per serving: 292
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