| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs, Vegetables | Chinese | Meat | 4 | Servings |
INGREDIENTS
| 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, rinsed 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 |
INSTRUCTIONS
Place mushrooms in bowl, cover w/1 c. warm water & 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 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 min. Add soy sauce, chicken stock, salt & pepper. Thicken w/reserved cornstarch mix, stirring gently. Pour into serving dish & garnish with shredded scallion. PEKING GARDEN EAST MILWAUKEE, MEQUON WINE: TAI-SHAN From the <Micro Cookbook Collection of Chinese Recipes>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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