4-cups cooked rice
1-clove fresh garlic, chopped
2 to 4 tablespoons broth, if needed
2-ounces flank steak, cut in 2-inch x 1/2-inch slices
1-fresh tomato, peeled and diced
1/2-teaspoon cornstarch mixed with 2-tablespoons broth
2-ounces shrimp, cooked
3-tablespoons green peas, fresh or frozen(thawed)
1/4 teaspoon salt
dash of sesame oil
dash of black pepper
2-egg whites, lightly beaten.
2-1/2-tablespoons half and half
Step 1...In a wok or heavy skillet, stir fry the rice over medium heat with the
1/2-tablespoon oil, 1/2-teaspoon salt and clove of garlic for about 2 to 4 minutes.
Remove from the heat and keep warm. Add 2 to 4 tablespoons broth only if the rice
Step 2...Heat 1-tablespoon oil in a wok or heavy skillet over high heat.
Add the slices of flank steak and stir fry for 1-1/2 to 2 minutes.
Stir in the rest of the ingredients and cook until slightly thickened, set aside.
Step 3...Heat 2-tablespoons oil in wok over high heat. Add shrimp and green peas,
stir fry for 1 minute. Season with salt, sesame oil and pepper.
Pour in the egg whites and half and half, mix well. Remove from heat.
To serve, place hot rice on serving platter, top with Yin Flavor on one
side and Yang Flavor on the other.
Serves 4 in combination with other dishes.
The Chinese style of serving suggests that there be one new dish,
not including the rice, for each person at the table.