Filet Mignon Kow

Name: Filet Mignon Kow (土的球)
Yield: It makes an excellent dinner for 4 preceded by soup or appetizers, accompanied by rice, and concluded with a nice dessert.
Cuisine: Chinese
Ingredients: ¼ cup thinly sliced water chestnuts; ½ cup sliced bamboo shoots; 1 cup fresh snow peas; 5 tablespoons oil; 1 tablespoon dry sherry; 2 quarter -sized slices peeled ginger; ½ teaspoon salt; 2 tablespoons light soy sauce; 2 tablespoons dry sherry; 6 large dried black Chinese mushrooms (presoaked); 1 pound filet mignon; 1 cup sliced Chinese cabbage; 1 tablespoon oyster sauce; 2 teaspoons cornstarch dissolved in ¼ cup strained mushroom water; 2 teaspoons sesame oil; ¼ teaspoon sugar

土的球

Preparation info

It makes an excellent dinner for
4
preceded by soup or appetizers .

Difficulty
Easy

Appears in

The Key to Chinese Cooking

By Irene Kuo

Published 1977

About

It amuses me no end when a Chinese dish is endowed with a French title—it’s a dead giveaway that the dish was invented abroad. But this has become a “classic” Cantonese specialty in all the Chinese restaurants in the United States. It’s pretty and delicious, especially if you like plenty of crisp Chinese vegetables.

Ingredients

Asia
China
Dinner
Starter

Ingredients

Method