Beef With Black Mushrooms
Ingredients 10 chinese black mushrooms |
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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 1/2 cup oil & swirl around wok. Add 1/2 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 1/2
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
Servings: 4
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