Szechuan Stir-Fry
| Yield: | 4 Servings |
| Categories: | Chinese, Meats |
| 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 -- * see note |
| 1 | tb | Ginger root -- minced |
| 1 | Garlic clove -- crushed | |
| 1 | lb | Broccoli stalks -- sliced |
| And flowerettes | ||
| 2 | Celery stalks -- diagonally | |
| Cut | ||
| 1/4 | c | Waterchestnuts, canned -- |
| Chopped | ||
| 6 | Green onions -- diagonally | |
| Cut | ||
| 1 | Green bell pepper -- | |
| Julienned | ||
| 1 | Red bell pepper -- | |
| Julienned | ||
| 2 | c | Cooked beef -- cut in 1 x 3" |
| Slice |
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