8 oz Frozen rice cake rolls
1/2 lb Beef steak,cut 1/2″ thick
2 tb Soy sauce
2 tb Dry sherry
2 Green onions,sliced
1/2 ts Grated gingerroot
3 tb Cooking oil
1 Bunch bok choy, sliced
(about 4 cups)
1 cn (15 oz) straw mushrooms,
Drained
1 cn (8 oz) bamboo shoots,
Drained
2 Green onions, sliced
2 tb Fresh or frozen snipped
Chives
Chicken broth
Thaw rice cake rolls in refrigerator overnight.Let stand at room
temperature for 2 hours before cooking.Partially freeze beef.Bias-slice
beef across the grain into thin bite-size strips.Place beef in a plastic
bag set in a deep bowl.Combine soy sauce,sherry,2 green onions and
gingerroot.Pour over beef.Close bag.Marinate in the refrigerator for 1 to 2
hours,turning bag occasionally to distribute marinade.Drain well,reserving
marinade. Bias-slice rice cake rolls into 1/4″ slices.Heat 2 tbsp. of the
oil in wok.Add bok choy,mushrooms,bamboo shoots,2 green onions and chives.
Stir-fry 3 minutes or until bok choy is crisp-tender.Remove vegetables and
juices from wok.Heat remaining oil in wok.Add beef.Stir-fry 3 minutes or
until no longer pink.Remove from wok. Add 1/4 cup chicken broth and
reserved marinade to wok.Add sliced rice cake rolls.Stir constantly for 2
to 3 minutes or until rice cake slices soften,add more chicken broth as
necessary to prevent rice cake slices from sticking together.Return beef
and vegetables to wok.Heat through.Serve immediately.Makes 4 servings.
From
Yields
4 Servings