| 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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