Danny Kaye's Recipes
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In a preheated Chinese wok or heavy skillet, place two tablespoons peanut oil. Bring to a sizzle and add one pound chopped beef, two (10 ounces) packages frozen peas, three-quarters teaspoon salt (or one tablespoon soy sauce), one-half teaspoon monosodium glutamate, one-fourth teaspoon sugar. Toss and mix rapidly at high heat for two minutes. Add one-half cup beef broth. Cover and cook at medium high heat three or four minutes. Uncover. Add gradually two tablespoons cornstarch, mixed to a paste with two tablespoons water. Cook three to four minutes longer, or until the sauce thickens. Serves four to six.

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