Beef With Water Chestnuts And Shredded Cabbage

Directions

1. Combine in a 10 inch heavy frying pan 2 Tbsp. of the peanut oil, the garlic, 1 c. of the chicken stock, the ginger root (optional) and soy sauce. Bring this to a boil, then let it simmer as slowly as possible with the pan half covered for about 10 min.
2. Meanwhile dissolve the 2 level tsp. of cornstarch in 1/4 c. of cool chicken stock or possibly water and stir it into the simmering sauce. Stirring almost constantly, cook the sauce for 3 min longer, or possibly till it becomes clear and somewhat thickened. Add in the sliced water chestnuts and the cool roast beef. Simmer the meat in the sauce only long sufficient, perhaps 10 min, to heat it through without actually cooking it.
3. Meanwhile mix into the shredded cabbage the remaining 3 Tbsp. of oil and 3/4 c. of chicken stock. Bring this to a boil in a small saucepan, cover and cook the cabbage over moderate heat for about 5 min. It must retain more than a hint of its original crispness. Strain it through sieve (save and use the cooking stock for another purpose, if desired) and spread the cabbage proportionately over a warm serving platter. quickly pour over it the entire contents of the frying pan - beef, water chestnuts and all the sauce. Sprinkle the top with the sliced scallions and minced parsley and serve at once with a large bowl of warm, dry boiled rice. Good for leftover roast.