• 1-1/2 pounds ground beef
• 1/2 cup celery, finely chopped
• 1/2 teaspoon salt or to taste
• 1 teaspoon soy sauce
• 1 tablespoon peanut oil
• 1/4 cup sliced bamboo shoots
• 1/2 pound mung bean sprout
• 1/2 pound snow pease, sliced on the diagonal in 1/2 inch pieces
• 1 carrot, peeled and cut in small julienne
• 1 (5 oz.) can water chestnuts, drained and sliced thin
• 1-1/2 tablespoons cornstarch
• 2 teaspoons soy sauce
• 1 tablespoon sherry wine
• 1/4 cup blanched, slivered almonds

Method

Mix ground beef,celery, salt and soy sauce together.  Mix to blend but do not overmix. With slightly oiled palms, shape into meatballs which are an inch in diameter.

Heat a skillet or wok over a hot flame until very hot.  Swirl in peanut oil, then put in meatballs and saute until browned on all sides.  Remove with a slotted spoon.   Pour of excess fat, then stir in bamboo shoots, bean sprouts, snow peas, carrots, and water chestnuts.  Stir-fry for five minutes.  They will still be slightly hard.

Return meatballs to pan.  Mix cornstarch, soy and sherry to form a think paste.

Stir 2 cups water into the pan.  Stir in cornstarch paste.  Add to the pan and cook for 5 to 10 minutes, stirring frequently, until sauce3 is thickened.  Sprinkle on almonds to serve.

Serves: 6 

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