Yield: 6 Servings
|1¼ pounds||SEMI-FROZEN FLANK STEAK|
|1 tablespoon||SOY SAUCE|
|1 tablespoon||DRY SHERRY|
|SALT & PEPPER TO TASTE|
|5||TO 6 DRY BLACK CHINESE MUSHROOMS, SOAKED IN WARM WATER 20 MIN.,DRAINED, REMOVE STEMS AND SLICE|
|1 cup||BAMBOO SHOOTS, SLICED|
|HANDFUL OF FRESH SNOW PEAS, STRINGED|
|ORIENTAL SESAME OIL-OPTIONAL|
Remove fat,muscle & any gristle from meat. Cut in ½ lengthwise.
Slice each piece crosswise, against the grain & on a slight slant, so you have ¼-in. slices. Place in bowl & marinate for 1 hr. in soy sauce,sherry,egg,salt,pepper & cornstarch. Heat a wok hot & dry. Add oil. When it's just beginning to smoke,add meat mixture, stirring it quickly so the pieces separate. After 1 min.,drain through a colander or sieve, reserving 2-3 tbs. oil. Prepare the Imperial Sauce. Return reserved oil to the wok. Add mushrooms,bamboo shoots,ginger,garlic,snow peas & meat. Move wok back & forth rapidly in the air so the vegetables are flipped into the air continuously.
Add Imperial Sauce & continue flipping vegetables & meat 3 min. or until the sauce thickens. If desired,sprinkle a few drops of sesame oil on mixture. Serve. Don't mistake Oriental for American sesame oil. They are totally different. Effort: AVERAGE Time: 01:40 Source: MING'S Comments: YORK ROAD; BALTIMORE Comments: WINE:WAN-FU