|1/4 C||corn starch|
|1 lb||beef, sliced thinly|
|2 T||ginger, grated|
|2 T||garlic, minced|
|1/4 C||brown sugar|
|oil for frying|
|1/4 C||San-J Szechuan sauce|
|1||carrot, peeled and sliced|
|1-2 stalks||celery, sliced|
|2-3 leaves||napa cabbage, chopped into 1″ squares|
|1/2||yellow onion, sliced|
|1 bunch||green onions, chopped into 1″ long pieces|
- Toss gently together to coat beef and cornstarch.
- Heat oil; add garlic and ginger and sauté until garlic is golden. Immediately add tamari, water, and brown sugar. Stir and bring to a brisk boil; reduce heat and simmer the brown sauce for a few minutes to thicken.
- In a wok, heat an inch of oil. Fry beef in small batches until crisp and browned on the edges; add to a bowl containing Szechuan sauce to marinate once cooked.
- Remove wok from heat and discard oil. Return the wok to heat and add 1/4 C of water to deglaze. Using a metal spoon, scrape up the fond from the bottom of the wok.
- Add vegetables to the wok and cook until carrots begin to soften, 5-7 minutes.
- Add back to the wok the beef, the Szechuan sauce marinade, and the brown sauce. Bring to a boil, then reduce heat to simmer. Add salt to taste. If the sauce needs additional thickening, use a few teaspoons of a cornstarch and water slurry.