"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Chinese Meat and Vegetables Recipe

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This recipe for Chinese Meat and Vegetables, by , is from Edible Memories, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Linda Horton

Category:
Category:

Ingredients:  
Ingredients:  
1 lb. round steak cut up in 1/2"x 1" strips. May substitute stew meat or similar cut.
Marinade:
4 T. soy sauce
1 T. sherry
1 tsp. sugar
1 tsp. corn starch
1/2 tsp. salt
Other ingredients:
4 T. Sesame Oil divided
1 c. green bell Pepper
1 c. onion
2 ribs celery
1 8 oz. can Bamboo shoots
1 8 oz. can water chestnuts
Soy sauce to taste
Rice, as much as you like; I cook 1 c.
Optional: 7 oz. can mushrooms;
1 14 oz. can Chinese vegetables
1 14.5 oz. can bean sprouts

Directions:
Directions:
Marinade meat at least one hour.
Cook meat in Wok (or skillet) on medium heat with 2 T. Sesame Oil until the meat changes color, about 5 minutes. Remove meat and set aside. Cut the bell pepper and the celery on the diagonal in strips. Chunky cut the onions in fairly large pieces. Add 2 more T. Sesame Oil to the wok. On medium heat, add: pepper, onions and celery. Cook till crisp tender, about 5 minutes. Add the bamboo shoots and water chestnuts till just heated through. Add back in the meat and heat through.. Serve over rice. Add soy sauce to taste.

Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
Mummy used to make this dish. I loved it and got this simple recipe from her. It is a snap to fix even if you are a wok amateur. Jack has been known to help me cut the veggies; he liked it that much. I even cook it in Mummy's old wok. What a memory.

 

 

 

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