Beef with Black Mushrooms

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Beef with Black Mushrooms Ingredients

10 Chinese Black mushrooms	1 ts Crushed fresh garlic
1/2 lb Flank steak	1 c Bamboo shoots; drained,
4 ts Cornstarch	1 ts Cooking wine
1 Egg white; lightly beaten	1 ts Dark soy sauce
1/2 c Vegetable oil plus	1/2 c Chicken stock (see wonton
2 tb Vegetable oil	Salt & pepper to taste
1 ts Crushed ginger root	1 Scallion; shredded

Instructions for Beef with Black Mushrooms

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 . Downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey.

Main Ingredient: BeefCuisine: Uncategorized

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