300g. tender Beef (no gristle)
300g. kohlrabi (a type of cabbage)
15 green onions
10 slices ginger
1 T sugar
1 T soy sauce
1 T rice wine
3 T oyster sauce
2 T corn starch
1 cup + 3 T cooking oil
1 t salt
1. Wash beef thoroughly. Cutting with the grain of the meat, use a sharp knife to cut into thin slices (the thinner the better). Add soy sauce, sugar and corn starch and mix thoroughly.
2. Remove old leaves and stems from kohlrabi, wash thoroughly and break into short sections.
3. Wash green onions and ginger. Remove roots and old leaves from green onions and cut into sections, cut ginger into small slices.
4. Warm 2 T cooking oil to be added to beef mixture just before cooking.
5. Add water to corn starch and mix thoroughly.
Warm 3 T cooking oil in a wok, put in kohlrabi and add a dash each of rice wine, salt and sugar for seasoning. Stir-fry rapidly over a high flame, keeping the vegetable green and crisp, then remove from heat and place in a shallow dish. Pour 1 cup cooking oil into wok, add beef mixture and stir over a high flame 10-20 seconds, remove beef from wok when meat turns to a whitish color. Pour out most of the oil, leaving just a few tablespoons, and quickly stir-fry green onions and ginger over a high flame. Add beef, oyster sauce, rice wine and corn starch paste. Continue to fry while mixing thoroughly, pour over kohlrabi and serve.
@List.jpg?w=522&h=410&mode=crop&format=webp&quality=80)
@List.jpg?w=522&h=410&mode=crop&format=webp&quality=80)
