Title: Beef with Black Mushrooms B1
Categories: Beef Chinese Meat
Yield: 4 Servings
| 10 | | CHINESE BLACK MUSHROOMS |
| 1/2 | lb | FLANK STEAK |
| 4 | ts | CORNSTARCH |
| 1 | | EGG WHITE, LIGHTLY BEATEN |
| 1/2 | c | VEGETABLE OIL PLUS |
| 2 | tb | VEGETABLE OIL |
| 1 | ts | CRUSHED GINGER ROOT |
| 1 | ts | CRUSHED FRESH GARLIC |
| 1 | c | BAMBOO SHOOTS, DRAINED, RINSE IN COLD WATER & CUBED |
| 1 | ts | COOKING WINE |
| 1 | ts | DARK SOY SAUCE |
| 1/2 | c | CHICKEN STOCK (SEE WONTON SOUP RECIPE) |
| | | 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