Preparation:
Slice meat into thin bite-size pieces, cutting across the grain.
Combine with cornstarch, sherry, 1 tablespoon oil and the garlic.
Marinate for 30 minutes. Prepare Lemon Ginger Sauce; set aside.
Heat wok or skillet. Add remaining 1 tablespoon of oil. Stir fry the meat 2 to 3 minutes or just until cooked.
Remove from pan; set aside. Add carrot and onion. Stir fry for 2 minutes. Add 1 tablespoon of bean liquid.
Cover and steam for 2 minutes or until tender crisp. Add drained beans, mushrooms and Lemon Ginger Sauce.
Bring to a boil; cook, stirring constantly, until thickened and translucent. Add meat; heat through.
Serve over cooked rice, if desired.
LEMON GINGER SAUCE: Combine all ingredients; mix well. |
