Chop Suey

Ingredients for 4 servings:

• 500 g beef fillet(s)
• 50 g glass noodles
• 6 mushrooms, dried Chinese
• 1 piece(s) ginger root, fresh
• 2 cloves garlic
• 3 tbsp soy sauce
• 2 tbsp rice wine or dry sherry
• 1 tbsp sugar, brown
• 6 tbsp oil (sesame oil)
• 2 onions
• 1 carrot(s)
• 2 spring onions
• 100 g celery
• 50 g bamboo shoot(s) from the can
• 50 g soy sprouts
• 125 g mushrooms
• 3 tbsp oil (sesame oil)
• 75 ml broth
• 3 tbsp soy sauce, dark
• 1 tsp sugar, brown
• 1 tbsp cornstarch
• 4 cl sherry, dry or rice wine
• some salt
• some pepper, black

Instructions

Working time approx. 40 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 40 minutes

Briefly rinse the beef under running water and pat dry. Using a sharp knife, cut the meat into thin strips against the grain. Soak the glass noodles and mushrooms separately in cold water for about 30 minutes, then remove the glass noodles and lightly chop them with kitchen scissors. Quarter the mushrooms. For the marinade, peel and finely chop the ginger and garlic cloves, place them in a bowl with the soy sauce, sherry, and sugar, and mix to form a marinade. Place the beef strips in this marinade, cover, and chill for 60 minutes, turning occasionally. Heat the oil in a wok, then stir-fry the meat without the marinade for 2 minutes. Then stir in the marinade. Remove the meat and keep warm. Peel and finely dice the onions; peel and thinly slice the carrot. Trim and wash the spring onions and cut them diagonally into approximately 3 cm long pieces. Clean and wash the celery, and cut into strips. Drain the bamboo shoots and also cut into strips. Wash the bean sprouts under running water, pick out the seeds, and drain. Clean the mushrooms, wash them if necessary, and slice them thinly. Heat the oil in a wok until very hot, add the onions, carrots, spring onions, celery, bamboo and bean shoots, mushrooms, and stir-fry for 2 minutes. Pour in the stock, add the glass noodles, and stir-fry for 2 minutes, then add the meat. Add the soy sauce, sugar, and cornstarch dissolved in sherry, and bring to a boil while stirring until the sauce is thickened. Season with salt and pepper and serve in a warmed bowl.