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
The History of Recipes
Written recipes as a concept can be traced far back into distant history, at least as far back as pharonic Egypt, and possibly even further. Interesting though that maybe, these, old records were just primitive pictorial recipes for preparing meals.
In an interesting twist, the oldest recipe discovered, according to Professor Solomon Katz, are some tablets in the Sumerian language which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel wonderful and blissful. Much later, in Roman times a roman called Apicius wrote a collection of documents detailing recipes cooked by wealthy roman citizens. In his works, Apicius tells us how the roman meals were separated into hors d`oeuvres, entrees and desserts, something that is very familiar to us today. Aspicius also recounts how the Romans were skilled in the use of many different aromatic flavours, including a few that will be familiar to modern cooks like bay, fennel and dill. Continuing our culinary historical journey, we find two recipe books which were published in the 1300s : one book titled `Forme of Cury`, and another called `Curye on Inglish`. Although the titles sound familiar, these books are nothing to do with the indian curry that appears on menues today, but rather accounts of the types of food eaten by the rich people of those days. Later on, in the 15th century, people returning from the crusades brought back many foods and herbs from the holy land, such as basil and rosemary. The introduction of these new herbs and spices caused a surge in recipe books, some of which still exist in private cookery archives. Over the succeeding few hundred years, the powerful and wealthy competed to offer the most extravagent meals, and consequentially cooks and their collection of recipes were greatly in demand. Even so, it wasn`t until the 1800s that cookery and recipe publications really came of age. Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, devoted much of their lives to collating, trying out, and publishing recipes to allow everyone to enjoy them. When we get to the twentieth century, cook books were in great demand, mostly as a result of better eduction, more free time and being a little richer. |
We hope you enjoy this Beef With Black Mushrooms B1 recipe.
