10 chinese black mushrooms
1/2 lb flank steak
4 tsp cornstarch
1 egg white, lightly beaten
1/2 cup vegetable oil, plus...
2 tbsp vegetable oil
1 tsp crushed ginger root
1 tsp crushed fresh garlic
1 cup bamboo shoots, drained, rinse in cold wa
1 tsp cooking wine
1 tsp dark soy sauce
1/2 cup chicken stock -(see wonton soup rec, ipe)
1 salt & pepper, to taste
1 scallion, shredded
Directions
Place mushrooms in bowl, cover with 1 c. warm water & soak 10 minutes.
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 with 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
ginger & 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. garlic & ginger til brown. Add reserved beef mix, bamboo shoots,
mushrooms & wine. Stir-fry over high heat 1 minute. Add soy sauce,
chicken stock, salt & pepper. Thicken with reserved cornstarch mix,
stirring gently. Pour into serving dish & garnish with shredded
scallion.
Source: PEKING GARDEN EAST
Servings: 4 servings
Beef With Black Mushrooms B1 Recipe brought to you by Recipe Ideas
Categories: Beef; Meat; Mushroom; Vegetable
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We hope you enjoy this Beef With Black Mushrooms B1 recipe.
