*Wash the beef and cut into
slivers. Mix with 1/2 tsp of the salt, 2 tsp of the rice wine, and
1 tbsp of the cornstarch. Wash and peel the carrot and cut into
slivers.
* Heat the oil in a wok until
the oil surface ripples. Add the carrot slivers and stir-fry briefly.
Add the stock, cellophane noodles, and 1/2 tsp of the salt, and
bring to a boil. Add the beef slivers, 1 tbsp rice wine, vinegar,
MSG, the remaining cornstarch-water mixture, and coriander. Return
to the boil and pour into a tureen. Sprinkle with the chilli oil
and serve.
