For easier slicing, partially freeze meat. Trim fat
from meat. Thinly slice meat across the grain into
bite-size strips . Set aside.
For sauce, in a small bowl stir together sherry, soy
sauce, water, hoisin sauce, ginger, cornstarch,
sugar, garlic, and crushed red pepper (if using);
set aside.
In a wok or large skillet heat oil over medium-
high heat (add more oil if necessary during
cooking). Add carrot; cook and stir in hot oil for
2 minutes. Add baby corn and sweet pepper. Cook
and stir for 1 to 2 minutes or until vegetables
are crisp-tender. Remove from wok.
Add meat to wok. Cook and stir for 2 to 3 minutes
or until meat is slightly pink in center. Push
meat from center of wok.
5. Stir sauce. Add sauce to center of wok. Cook
and stir until thickened and bubbly. Return cooked
vegetables to wok. Stir all ingredients together
to coat. Cook and stir for 1 to 2 minutes more or
until heated through. Serve immediately with hot
cooked rice. If desired, sprinkle with sliced
green onions.
Serving
Suggestions
makes 4 servings, Calories317 Total Fat (g)7 Saturated Fat (g)1, Monounsaturated Fat (g)3, Polyunsaturated Fat (g)2, Cholesterol (mg)48, Sodium (mg)85
Originally Submitted
9/13/2011
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