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Ingredients
US|METRIC
4 SERVINGS
- 1 lb. flank steak (partially frozen and sliced thinly against the grain)
- 5 cups oil (for deep frying)
- 2 Tbsp. dark soy sauce
- 1 Tbsp. cooking wine
- 1 tsp. sugar
- 2 Tbsp. ginger juice
- 1 egg
- 1 cup water
- 1 1/4 cups cornstarch (+ 3 tbsp.)
- 1/2 Tbsp. white pepper
- 1 large carrot (finely julienned)
- 1 celery stalk (very leafy, de-stringed and finely julienned, reserve leaves for garnish, optional)
- 1 red bell pepper (sweet, finely julienned)
- 2 jalapeños (large, de-seeded and finely julienned)
- 6 cloves garlic (finely julienned)
- 1 leek (white and light green part only, finely julienned)
- 1 chunk ginger (size of two thumbs, peeled and finely julienned)
- 1/4 cup light soy sauce
- 2 Tbsp. white vinegar
- 3 Tbsp. mushroom soy sauce (dark soy sauce can substitute)
- 1 Tbsp. Shaoxing rice wine (Chinese, or dry sherry)
- 1/2 cup chicken stock (low-salt)
- 1/3 cup sugar
- 1/2 tsp. chilies (or more crushed de arbol)
- sesame oil ((Kadoya brand preferred), optional)
- celery leaves (minced reserve, for garnish, optional)
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