Thanks for you comment

When I do a stir fry, I've started by marinating the meat strips for
about a half hour, as suggested in a Chinese cookbook I bought many
years ago. This seems to tenderize the meat.

For about a pound of beef or pork, I use a tablespoon and a half of dark
soy, a tablespoon of shao hsing wine, a tablespoon of corn starch, a
half teaspoon of sugar and a couple shakes of ground pepper. This also
adds a nice flavor to the meat.



Steve Wertz wrote:
> On Tue, 20 Apr 2004 03:12:51 GMT, slim >
> wrote:
>
>
>>"Select" is only good for stews, braising and long-slow cooking processes.
>
>
> Not correct. You can treat any piece of USDA Select meat the same
> as it's Choice counterpart.
>
> -sw