Yield: 4 servings
Measure | Ingredient |
---|---|
10 \N | CHINESE BLACK MUSHROOMS |
½ pounds | FLANK STEAK |
4 teaspoons | CORNSTARCH |
1 \N | EGG WHITE, LIGHTLY BEATEN |
½ cup | VEGETABLE OIL PLUS |
2 tablespoons | VEGETABLE OIL |
1 teaspoon | CRUSHED GINGER ROOT |
1 teaspoon | CRUSHED FRESH GARLIC |
1 cup | BAMBOO SHOOTS, DRAINED, RINSE IN COLD WATER & CUBED |
1 teaspoon | COOKING WINE |
1 teaspoon | DARK SOY SAUCE |
½ cup | CHICKEN STOCK (SEE WONTON SOUP RECIPE) |
\N \N | SALT & PEPPER TO TASTE |
1 \N | SCALLION, SHREDDED |
Place mushrooms in bowl, cover w/1 c. warm wa- ter & 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 ½ cup oil & swirl around wok. Add ½ tsp. each gin- ger & garlic & the beef mix; stir-fry 2-3 mins. Remove from wok, draining oil; put 2 tbs. oil in wok & heat. Stir-fry remaining ½ tsp. gar- lic & 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. Source: PEKING GARDEN EAST