---------- Recipe via Meal-Master (tm) v8.02
  Categories: Chinese, Beef
       Yield: 6 servings
       2 ts Cornstarch
     1/4 c  Chicken soup stock, or
            Canned chicken broth
       1 ts Sugar
     1/4 ts Black pepper
     1/4 ts Baking soda
       2 tb Soy sauce
       1 tb Oyster sauce
       1 ts Sesame seed oil
       1 tb Dry sherry, gin or vodka,
       1 lb Ground chuck, sirloin or
            Beef stew
       3 c  Fried cellophane noodles
       3 tb Corn, vegetable or
            Safflower oil
       1 ts Minced fresh garlic OR
       2 lg Cloves garlic, minced
       2 tb Fresh scallions OR
       1    Scallion with green top,
       3 c  Oil
       2 oz Cellophane noodles
   Before you start:Mix binder ingredients in cup or
   small bowl until smooth.Set aside.Mix marinade
   ingredients together in medium bowl until smooth. 1.
   Add beef to marinade in bowl and blend well.Set aside.
   2. Spread fried cellophane noodles evenly on serving
   platter. 3. Heat skillet or wok on high for 30
   seconds.Add oil and swirl to coat skillet for 30
   seconds longer.Add garlic.Stir fry for 15 seconds. Add
   beef and marinade.Stir fry for 2 minutes,until beef
   loses its pink color. 4. Add binder to beef in skillet
   and blend well.Cook 1 minute. 5. Spoon cooked beef
   evenly over noodles.Garnish with scallions sprinkled
   on top. Serve hot with rice and salad or vegetable of
   your choice. Yields 4 to 6 servings.
   Noodles: 1. Heat 3 cups of corn,vegetable or safflower
   oil almost to smoking, about 375 degrees. 2. Unwrap
   and drop in one package (2 oz.) cellophane noodles. 3.
   Within 3 seconds,the noodles will puff up and turn
   white and crunchy. 4. With slotted spoon or wire mesh
   strainer,turn noodles over and deep fry for several
   seconds. 5. Remove from hot oil and drain on paper
   towels. May be stored in a tightly covered container
   for about a week. Makes 5 cups fried noodles.