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Beef With Black Mushrooms B1

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      Title: BEEF WITH BLACK MUSHROOMS B1
 Categories: Chinese, Meats, Main dish
      Yield: 4 Servings
 
     10    Chinese black mushrooms
    1/2 lb Flank steak
      4 ts Cornstarch
      1    Egg white; lightly beaten
    1/2 c  Vegetable oil; plus...
      2 tb Vegetable oil
      1 ts Crushed ginger root
      1 ts Crushed fresh garlic
      1 c  Bamboo shoots; drained,
           -rinse in cold water & cubed
      1 ts Cooking wine
      1 ts Dark soy sauce
    1/2 c  Chicken stock
           --(see wonton soup recipe)
           Salt & pepper; to taste
      1    Scallion; shredded
 
  Place mushrooms in bowl, cover with 1 c. warm water & soak 10 minutes.
  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 with 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
  ginger & 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. garlic & ginger til brown. Add reserved beef mix, bamboo shoots,
  mushrooms & wine. Stir-fry over high heat 1 minute. Add soy sauce,
  chicken stock, salt & pepper. Thicken with reserved cornstarch mix,
  stirring gently. Pour into serving dish & garnish with shredded
  scallion.
  
  Source: PEKING GARDEN EAST
 
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