Beef With Black Mushrooms Recipe

• 10 x Chinese Black mushrooms
• 1/2 lb Flank steak
• 4 tsp Cornstarch
• 1 x Egg white, lightly beaten
• 1/2 c. Vegetable oil plus
• 2 Tbsp. Vegetable oil
• 1 tsp Crushed ginger root
• 1 tsp Crushed fresh garlic
• 1 c. Bamboo shoots, liquid removed, rinsed in cool water & cubed
• 1 tsp Cooking wine
• 1 tsp Dark soy sauce
• 1/2 c. Chicken stock (see wonton soup recipe) Salt & pepper to taste
• 1 x Scallion, shredded

1. Place mushrooms in bowl, cover w/1 c. hot water & soak 10 minutes.
2. Drain, throw away tough stems & quarter the caps.
3. Set aside.
4. Trim all fat from meat & slice in thin strips across the grain of the meat.
5. Place in bowl.
6. Mix 2 teaspoon cornstarch w/4 teaspoon cool water; add in to meat.
7. Add in egg white & stir to coat meat.
8. Set aside.
9. Mix remaining 2 teaspoon cornstarch w/4 teaspoon cool water; reserve.
10. Heat a wok over high heat 30 secs.
11. Add in 1/2 c. oil & swirl around wok.
12. Add in 1/2 teaspoon each ginger & garlic & the beef mix; stir-fry 2-3 mins.
13. Remove from wok, draining oil; put 2 tbs.
14. oil in wok & heat.
15. Stir-fry remaining 1/2 teaspoon garlic & ginger til brown.
16. Add in reserved beef mix, bamboo shoots, mushrooms & wine.
17. Stir-fry over high heat 1 minutes.
18. Add in soy sauce, chicken stock, salt & pepper.
19. Thicken w/reserved cornstarch mix, stirring gently.
20. Pour into serving dish & garnish with shredded scallion.
21. WINE: TAI-SHAN

chinese black mushrooms, flank steak, cornstarch, egg, vegetable oil, vegetable oil, ginger root, fresh garlic, bamboo shoots, cooking wine, soy sauce, chicken, scallion

Taken from cookeatshare.com/recipes/beef-with-black-mushrooms-82717 (may not work)