Beef with black mushrooms b1

4 servings

Ingredients

Quantity Ingredient
10 CHINESE BLACK MUSHROOMS
½ pounds FLANK STEAK
4 teaspoons CORNSTARCH
1 EGG WHITE, LIGHTLY BEATEN
½ cup VEGETABLE OIL PLUS
2 tablespoons VEGETABLE OIL
1 teaspoon CRUSHED GINGER ROOT
1 teaspoon CRUSHED FRESH GARLIC
1 cup BAMBOO SHOOTS, DRAINED, RINSE IN COLD WATER & CUBED
1 teaspoon COOKING WINE
1 teaspoon DARK SOY SAUCE
½ cup CHICKEN STOCK (SEE WONTON SOUP RECIPE)
SALT & PEPPER TO TASTE
1 SCALLION, SHREDDED

Directions

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 ½ cup oil & swirl around wok. Add ½ 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 ½ 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

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