Beef With Black Mushrooms B1
chinese, main dish
10 chinese black mushrooms
1/2 lb flank steak
4 teaspoon cornstarch
1 egg white, lightly beaten
1/2 cup vegetable oil plus
2 tablespoon vegetable oil
1 teaspoon crushed ginger root
1 teaspoon crushed fresh garlic
1 cup bamboo shoots, drained, rinse in co; ld water & cubed
1 teaspoon cooking wine
1 teaspoon dark soy sauce
1/2 cup chicken stock (see wonton soup reci; pe)
1 salt & pepper to taste
1 scallion, shredded
Place mushrooms in bowl, cover w/1 c. warm wa- ter & soak 10 min. Drain, discard tough stems & quarter the caps. Set aside. Trim all fat from meat & slice in thin strips across the grain of the meat. Place in bowl. Mix 2 tsp. cornstarch w/4 tsp. cold water; add to meat. Add egg white & stir to coat meat. Set aside. Mix remaining 2 tsp. cornstarch w/4 tsp. cold water; reserve. Heat a wok over high heat 30 secs. Add 1/2 cup oil & swirl around wok. Add 1/2 tsp. each gin- ger & garlic & the beef mix; stir-fry 2-3 mins. Remove from wok, draining oil; put 2 tbs. oil in wok & heat. Stir-fry remaining 1/2 tsp. gar- lic & ginger til brown. Add reserved beef mix, bamboo shoots, mushrooms & wine. Stir-fry over high heat 1 min. Add soy sauce, chicken stock, salt & pepper. Thicken w/reserved cornstarch mix, stirring gently. Pour into serving dish & garnish with shredded scallion. Source: PEKING GARDEN EAST From: Julie L. Lewis Date: 28 Dec 96 Meal-Master Format Recipes (Mailing List) Ä
Yield: 4 servings