Recipe - Beef With Black Mushrooms

10 Chinese Black mushrooms
One half pound Flank steak
4 teaspoon Cornstarch
1 Egg white; lightly beaten
One half cup Vegetable oil plus
2 tablespoon Vegetable oil
1 teaspoon Crushed ginger root
1 teaspoon Crushed fresh garlic
1 cup Bamboo shoots; drained,
rinsed in cold water &
cubed
1 teaspoon Cooking wine
1 teaspoon Dark soy sauce
One half cup Chicken stock (see wonton
soup recipe)
Salt & pepper to taste
1 Scallion; shredded

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 One half cup oil & swirl around
wok. Add One half tsp. each ginger & garlic & the beef mix; stirfry 23 mins.
Remove from wok, draining oil; put 2 tbs. oil in wok & heat. Stirfry
remaining One half tsp. garlic & ginger til brown. Add reserved beef mix, bamboo
shoots, mushrooms & wine. Stirfry 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: TAISHAN

From the Micro Cookbook Collection of Chinese Recipes. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.