Try this Beef with Black Mushrooms recipe, or contribute your own.
Suggest a better descriptionPlace 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
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Serving Size: 1 Serving (73g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 161 | ||
Calories from Fat: 78 (48%) | ||
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Amt Per Serving | % DV | |
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Total Fat 8.7g | 12 % | |
Saturated Fat 2g | 10 % | |
Monounsaturated Fat 4.5g | ||
Polyunsanturated Fat 1.4g | ||
Cholesterol 19.6mg | 6 % | |
Sodium 119.5mg | 4 % | |
Potassium 330.2mg | 9 % | |
Total Carbohydrate 8.4g | 2 % | |
Dietary Fiber 1.1g | 4 % | |
Sugars, other 7.3g | ||
Protein 12.9g | 18 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 161
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