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| RECIPE FOR BEEF WITH BLACK MUSHROOMS B1 |
Title: Beef With Black Mushrooms B1
Category: Chinese Entree
Serves: 4
Ingredients:
| 10.00 | | Chinese black mushrooms | | 0.50 | lb | Flank steak | | 4.00 | ts | Cornstarch | | 1.00 | | Egg white; lightly beaten | | 0.50 | c | Vegetable oil; plus... | | 2.00 | tb | Vegetable oil | | 1.00 | ts | Crushed ginger root | | 1.00 | ts | Crushed fresh garlic | | 1.00 | c | Bamboo shoots; drained, | | | -rinse in cold water & cubed | | 1.00 | ts | Cooking wine | | 1.00 | ts | Dark soy sauce | | 0.50 | c | Chicken stock | | | --(see wonton soup recipe) | | | Salt & pepper; to taste | | 1.00 | | Scallion; shredded |
Instructions:
Place mushrooms in bowl, cover with 1 c.
warm water & soak 10 minutes.
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 with 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 minute.
Add soy sauce, chicken stock, salt & pepper.
Thicken with reserved cornstarch mix, stirring gently.
Pour into serving dish & garnish with shredded scallion.
Source: PEKING GARDEN EAST
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