Azehntel.146
net.cooks
utzoo!decvax!ucbvax!menlo70!sytek!zehntel!berry
Fri Feb  5 13:02:52 1982
Oriental dish
Here is a dish we had for dinner last night.  It is probably not authentic
to any cuisine, but it is good!

	1/2 lb. Top round
	2 zuchhini (small)
	1 medium onion (California medium, that is)
	vegetable oil
	chili-sesame oil (available in oriental markets)
	soy sauce.

Slice the meat thinly and cut into bite-size pieces.  Marinate in soy sauce
for about 30 minutes, if desired.  Slice the zuchinni into rounds about
1/8 inch thick.  Slice the onion into chop-stickable pieces.  Don't get them
too small.  
  Heat a large frying pan or a wok over high heat.  Add about a tablespoon of
vegetable oil and a few drops (<1/2 tsp) chili-sesame oil.  Drain the meat,
reserving the marinade if any, and stir fry for about 2 minutes, or until the
meat is evenly browned.  Remove to a bowl.  place another tablespoon of oil
and another few drops of sesame oil into the pan.  Add the onion, and stir fry
for about 2 minutes, or until the onion starts turning transparent, but is
still crunchy.  Add the zuchinni, and stir-fry the zuchinni-onion mixture for 
about a minute.  Add the meat back to the pan, and add 2 tablespoons of soy
sauce.  (If desired, take the reserved marinade, and the juices from the 
browned meat, mix in 2 tablespoons of cornstarch, and add to pan for
a thicker sauce).  Stir well for 15 seconds and serve with hot rice
immediately, while the zuchinni are still crispy.  Serves two.