BINDER
2 ts Cornstarch
1/4 c  Chicken soup stock, or
Canned chicken broth

-MARINADE –
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,
Optional

–INGREDIENTS–
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,
Diced

-NOODLES –
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.