Beef With Black Mushrooms B1

Serves:

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,
-rinse 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

Method:

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