| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Chinese | Chinese | 5 | Servings |
INGREDIENTS
| 10 | Medium dried black | |
| mushrooms * | ||
| 1 | lb | Beef flank or boneless |
| sirloin steak | ||
| 1 | T | Vegtable oil |
| 1 | t | Cornstarch |
| 1 | t | Salt |
| 1 | t | Sugar |
| 1 | t | Soy sauce, light or dark |
| Dash of white pepper | ||
| 1 | lb | Asparagus |
| 4 | oz | Pea pods |
| 2 | Green onions with tops | |
| 1/4 | c | Chicken broth, cold water |
| in a pinch | ||
| 2 | T | Cornstarch |
| 2 | T | Oyster sauce |
| 1 | t | Sugar |
| 3 | T | Vegetable oil |
| 1 | t | Finely chopped ginger root |
| 1 | t | Finely chopped garlic |
| 2 | T | Vegtable oil |
| 1 | t | Salt |
| 2 | T | Dry white wine |
| 1/2 | c | Chicken broth |
INSTRUCTIONS
Soak mushrooms in warm water until soft, about 30 minutes, drain. Rinse in warm water, drain, remove and discard stems, cut caps into 1/2 inch pieces. Trim fat from beef, cut beef with grain into 2 inch strips. Cut strips across grain into 1/8 inch slices. Toss beef, 1 tablespoon vegetable oil, 1 teaspoon cornstarch, 1 teaspoon salt, 1 teaspoon sugar, the soy sauce and white pepper in glass or plastic bowl. Cover and refrigerate 20 minutes. Break off tough ends of asparagus as far down as stalks snap easily. Cut asparagus into 2-inche pieces. Remove strings from pea pods. Place pea pods in boiling water, cover and cook 1 minute, drain. Immediately rinse under running cold water, drain. Cut green onions into 2-ince peices, cut pieces lengthwise into thin strips. Mix 1/4 cup chicken broth, 2 tablespoons cornstarch, the oyster sauce and 1 teaspoon sugar. Add 2 tablespoons vegetable oil to wok, rotate to coat sides. Add mushrooms, asparagus and 1 teaspoon salt, stir fry 1 minute. Add wine, cook and stir 30 seconds. Stir in 1/2 cup chicken broth, heat to boiling. Stir in beef, heat to boiling, stir in cornstarch mixture, cook and stir until thickened, about 20 seconds. Add pea pods, cook and stir 30 seconds. Garnish with green onions Posted to MC-Recipe Digest V1 #168 Date: Thu, 25 Jul 1996 18:37:36 -0400 From: CookieTstr@aol.com Serving Ideas : I serve over rice. NOTES : * 1 cup sliced fresh mushrooms can be substituted for the black mushrooms ** I don't use any salt in this dish at ALL.
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Nutrition (calculated from recipe ingredients)
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Calories: 308
Calories From Fat: 145
Total Fat: 16.3g
Cholesterol: 71.7mg
Sodium: 1566.7mg
Potassium: 656.8mg
Carbohydrates: 10.9g
Fiber: 1.9g
Sugar: 2.8g
Protein: 28.4g