Beef with Black Mushrooms
Yield: 4 servings
10 Chinese black mushrooms
1/2 pound flank steak
4 teaspoons cornstarch
1 egg white, lightly beaten
1/2 cup vegetable oil plus 2 tablespoon vegetable oil
1 teaspoon ginger root, crushed
1 teaspoon fresh garlic, crushed
1 cup bamboo shoots, drained, rinsed and cubed
1 teaspoon cooking wine
1 teaspoon dark soy sauce
1/2 cup chicken stock
Salt and pepper, to taste
1 scallion, shredded
Place mushrooms in bowl; cover with 1 cup warm water, and soak for 10
minutes. Drain, discard tough stems and quarter the caps. Set aside. Trim
all fat from meat, and slice in thin strips across the grain of the meat.
Place in bowl. Mix 2 teaspoons cornstarch with 4 teaspoons cold water; add
to meat. Add egg white and stir to coat meat. Set aside. Mix remaining 2
teaspoons cornstarch with 4 teaspoons cold water; reserve. Heat a wok over
high heat for 30 seconds. Add 1/2 cup oil and swirl around wok. Add 1/2
teaspoon each ginger and garlic and the beef mix; stir?fry for 2 to 3
minutes. Remove from wok, draining oil. Put 2 tablespoons oil in wok and
heat. Stir?fry remaining 1/2 teaspoon garlic and ginger until brown. Add
reserved beef mix, bamboo shoots,
mushrooms and wine. Stir?fry over high heat for 1 minute. Add soy sauce,
chicken stock, salt and pepper. Thicken with reserved cornstarch mix,
stirring gently. Pour into serving dish, and garnish with shredded
scallion.
Per Serving: 195 Cal (59% from Fat, 34% from Protein, 7% from Carb); 17 g
Protein; 13 g Tot Fat; 3 g Carb; 0 g Fiber; 8 mg Calcium; 2 mg Iron; 145
mg Sodium; 38 mg Cholesterol
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